Rich and decadent, this paleo chocolate banana cake is the perfect dessert for friends who don’t think paleo desserts can be delicious!
Not just for Valentine’s Day.
It’s well known around the western world (which happens to be where I live) that all the chocolate things are for Valentine’s Day. Chocolate hearts, chocolate cakes, chocolate whatever… that’s the day most women want chocolate.
But guess what, I happen to want chocolate every other day of the year, too. (surprise!) Since you’re here perusing this paleo chocolate banana cake recipe, I’m guessing you’re one of those girls, too. Or maybe you’re a guy…. welcome. You can eat chocolate every day, too.
Chocolate is good for you.
Now, we all know that chocolate makes you happy (it’s the truth!), but did you know that chocolate is actually good for you? Really, truly. I promise.
Yep, chocolate just happens to be one of the best sources of antioxidants on the planet. And antioxidants are pretty important for your health, and chocolate is loaded with polyphenols and flavonoids – even more than wine and tea contain! Besides it’s amazing antioxidant content, chocolate is packed with healthy fats from cocoa butter, and it’s been said to help your vision and reduced cholesterol levels (my dad swears by that point!).
As for vitamins and minerals, chocolate is a wonderful source of vitamin B12, niacin, riboflavin, and vitamin E, and is chock-full of magnesium, phosphorus, potassium, copper, iron, manganese, zinc, and calcium.
So you should probably eat this cake for breakfast, as well as dessert, ’cause besides all the wonderful chocolate things…. bananas are a breakfast food.
Of course right.
Paleo Chocolate Banana Cake.
This (obviously) healthy paleo chocolate banana cake (that you can eat for breakfast) is pretty super easy to make. I like to make it in two 9-inch cake pans so I can frost in between the layers, but you can also bake it in a 9×13-inch baking dish to make it an easy and tasty breakfast cake.
I got the idea for the flour ratios from Jennifer’s grain-free all purpose flour mix over at Living Freely Gluten Free. It’s a pretty amazing mix, so if you’re a paleo person, you should definitely check it out.
Like always, I use Azure Standard’s fair-trade, organic cocoa powder. It makes every chocolate thing amazing, and I don’t have to feel badly using it, either! I also use their coconut oil (it’s amazing), and their vanilla.
This paleo chocolate banana cake whips up fast (only one bowl needed!), and bakes quickly. If your house is usually cold, like mine is, it’ll cool of quickly too so you can frost it and devour it as soon as possible. 😉
To make the chocolate frosting the right consistency, you want to make sure that your coconut oil is not melted! If you can’t get it a nice soft consistency without melting it, just stick the cold coconut oil in a bowl and beat it with a hand mixter to get it fluffy. Then add in the remaining ingredients.
More wonderful chocolate things.
Looking for more delicious paleo/primal chocolate recipes? I’ve got you covered, my friend…
- Perfect Dark Chocolate Almond Flour Brownies
- Grain-Free Mexican Chocolate Cake
- Browned Butter Chocolates
- Perfect Paleo Chocolate Cake
- No-Bake Chocolate Avocado Tart
- Chocolate Avocado Nice Cream
- Dark Chocolate Mexican Blender Brownies
- Sweet & Salty Chocolate Bar with Fruit & Nuts
- Chocolate Pumpkin Pie
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Paleo Chocolate Banana Cake
Free from grain, gluten, dairy, and refined sugar.
- 2 bananas, mashed (about 1 cup banana)
- 1/4 cup melted coconut oil
- 1/2 cup honey
- 1/4 cup coconut milk (I usually use my easy homemade coconut milk)
- 1 teaspoon vanilla
- 2 eggs
- 1/2 cup + 2 tablespoons almond flour
- 6 tablespoons coconut flour
- 1/2 cup arrowroot powder
- 3/4 cup cocoa powder (I love this organic fair-trade stuff!)
- 1 teaspoon baking soda
Preheat oven to 350 and line two 9-inch cake pans with parchment paper, greasing the sides. Alternatively, grease a 9×13-inch baking dish.
In a large bowl, mash the bananas. Add in remaining liquid ingredients and mix until smooth.
Add dry ingredients on top of liquid ones and mix until well combined.
Pour into prepared cake pans and bake for 25 minutes, or until toothpick comes out clean.