Fudgy Double Chocolate Banana Cake

Healthy desserts have become a thing at home now and I’m so glad I took a decision to try and start experimenting with healthy alternatives! Guilt-free too!


I’ve been hooked for 2 reasons: 

*They do not taste very different from the yummy high-calorie desserts. In fact, you wouldn’t even know it’s made of healthy stuff unless someone told you. Like this cake that I’m sharing today, Tabrez didn’t believe me at all until I showed him that the little sugar I had in my pantry was untouched. 

*Same as above 🙈

I honestly don’t know who this recipe originally belonged to but it was written years back in my book and this is the first time I made it and loved it! Made some adjustments as I went and the end result was 🤤👌 

I’m not sure why it took me so long to try them, it was probably the ingredient list but please don’t get intimidated like I did. It’s super yum! 😄

The pictures are proof and believe it or not, it got over in a day. Amelia thought they were brownies and enjoyed every little crumble 😄 



2 ripe Bananas (Cavendish) 

1/2 cup Yoghurt

1 whole egg 

1 tsp Vanilla Extract

1/2 cup milk 

2 tbsp Coconut oil/ EVOO

Honey to taste (about 1/4 cup more or less) 


1 cup Whole Wheat Flour 

1/2 cup unsweetened Cocoa powder 

1 tsp Baking Soda 

1/4 tsp Salt 

Add ons: 

About 1 cup or more of Milk and Dark Chocolate chips combined


*If you want the banana flavor to be prominent you can add one more.

*If the batter turns out very thick, add some milk but make sure not to make it runny. 

*I haven’t added chocolate chips in my batter as I was running out but I highly recommend you to do so. 

*I used fat-free dairy

*Nuts can be added to the cake too.


Preheat oven at 180 for 10 minutes. Prep a baking tray and keep aside. 

Blend together the wet ingredients and transfer to a bowl. 


Add dry ingredients and combine using the cut and fold method. Add half of the choco chips and combine them.


Pour into the prepped tray, top with remaining choco chips, and bake at 180 degree celsius for about 25-30 minutes or till a toothpick comes out with few crumbles. You can bake it till it’s clean but a few crumbles are where I recommend stopping at if you want a fudgy finish. 


Cool the cake, unmould the cake and serve!



Look at how gorgeous the inside of the cake looks 🙂


I hope you enjoy this as much as we did.

Much Love,




2 Comments Add yours

  1. Hadiya says:

    What have you added on top of the cake?
    Is that milk chocolate?
    If so which one?


    1. I’ve added a combination of milk and dark choco chips. Used the Hershey’s chips.


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