Ah, this cake. I would almost label it as a ‘Friend Winning Cake’, for without fail, every time I have brought this as a party favour I have been asked/begged for the recipe. Maybe my friends like this cake more than they like me. I hope not, but I’d kind of understand.

Inspired by Dana Bueno’s recipe on food52.com, we have changed up the ingredients a little bit to make it more healthy eating friendly.

This banana cake strikes the perfect medium between delectably dense and moist, and light and fluffy. The sweetness of over-ripe bananas is balanced by the richness of 80% dark chocolate, meaning that a slice holds its own and doesn’t need to be paired with anything else to make the perfect desert, birthday cake, tea-time snack… or breakfast.

Feel free to adjust the sugar as you please. On occasion, I have cut the amount of sugar to 50g for a less indulgent treat, dressed up with a heavenly slather of Keen Vanilla Almond Butter.

Will last for up to five days in an airtight container (if actually it survives that long, uneaten).


3 mashed bananas

130g coconut oil

150ml almond milk

320g spelt flour

200g coconut sugar (This can be halved if you prefer it less more bread than cake)

80g oats

3 tsp baking powder

½ tsp baking soda

½ tsp vanilla powder

¼ tsp Himalayan pink salt

80g 80% dark chocolate, chopped


  1. Preheat your oven to 175°C and generously grease a 9 x 9 cake tine with coconut oil.
  2. Gently melt the coconut oil in a pot and allow to cool. Try to avoid melting the oil in a microwave, as this will destroy its nutritional properties. I know that we’re baking here, but why should we treat our ingredients any less lovingly?
  3. Whisk together all of the dry ingredients, except for the chocolate, in a large mixing bowl.
  4. Mash the bananas in a medium bowl. Whisk in the melted oil and coconut sugar until well combined.
  5. Add the wet ingredients into the dry and fold until just about combined. Now mix in the rice milk and continue to stir until all is incorporated. Finally, fold in the chopped chocolate pieces.
  6. Smoothly pour the batter into the greased cake tin. Bake for about 40 minutes until the cake is a deep, golden brown. 

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