Nut-Free Banana Chocolate Cake
Indulge in the rich and moist decadence of Nut-Free Banana Chocolate Cake, a perfect dessert for chocolate and banana lovers who seek allergy-friendly recipes. This crowd-pleasing treat combines the natural sweetness of ripe bananas with the deep, bold flavor of unsweetened cocoa powder and semi-sweet chocolate chips, creating a harmonious balance of flavors. Made entirely without nuts, this cake is ideal for allergy-conscious households. With just 15 minutes of preparation and a quick bake time of 35 minutes, this easy recipe delivers a fluffy yet moist texture, complemented by bursts of melted chocolate chips in every bite. Whether served as a simple afternoon snack or a standout dessert dusted with powdered sugar, this cake is guaranteed to satisfy your sweet tooth. Perfect for gatherings or family meals, Nut-Free Banana Chocolate Cake is the ultimate guilt-free treat that everyone can enjoy.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 3 large ripe bananas
- 1 cup granulated sugar
- 0.5 cup unsalted butter, melted
- 2 units large eggs
- 1 teaspoon vanilla extract
- 0.5 cup buttermilk
- 0.75 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with non-stick spray or line it with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, mash the bananas until smooth. Add the sugar and melted butter and mix until combined.
Beat in the eggs, one at a time, followed by the vanilla extract. Mix until smooth.
Gradually add the dry ingredients into the banana mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix just until combined. Do not overmix.
Fold in the chocolate chips with a spatula to distribute them evenly throughout the batter.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, you can serve the cake as is or dust it with powdered sugar for an extra touch of sweetness.
Nutrition Facts
Calories |
3741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.5 g | 210% | |
| Saturated Fat | 97.5 g | 488% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 2947 mg | 128% | |
| Total Carbohydrate | 599.2 g | 218% | |
| Dietary Fiber | 67.0 g | 239% | |
| Total Sugars | 327.1 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 410 mg | 32% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 3798 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
