5 from 10 votes
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Chocolate Banana Olive Oil Cake

This moist and delicious cake tastes super decadent but is higher in fibre and lower in sugar than other cakes. Adjust the bake time to 18-20 minutes for muffins.

Course Baking
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Servings 12 muffins
Author Fraiche

Ingredients

  • ½ cup extra virgin olive oil or canola oil
  • 1 cup mashed ripe banana 3 bananas
  • 2 eggs beaten
  • 1 teaspoon vanilla
  • 1/2 cup whole-wheat flour*
  • 3/4 cup all-purpose flour*
  • ½ cup brown sugar or coconut sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons milk almond, oat or regular milk
  • 1 teaspoon baking soda
  • ¾ cup dark chocolate chunks

Instructions

  1. Preheat the oven to 350F and grease and flour an 8” round or square pan.
  2. In a large bowl whisk together the olive oil, banana, eggs and vanilla.
  3. Whisk together the whole-wheat flour, all-purpose flour, sugar, baking powder, cinnamon and salt.
  4. Heat the milk in a microwavable cup until it starts to bubble, around 40 seconds, and stir in the baking soda.
  5. Add the dry ingredients along with the milk mixture to the banana mixture and whisk together until just incorporated. Fold in the chocolate and pour the cake batter into the prepared pan.
  6. Bake until the edges are golden brown and a toothpick or skewer inserted into the centre comes out clean, about 40-45 minutes**. Cool completely before serving.

Recipe Notes

* sub 1 1/4 cups 1:1 gluten free flour for the whole wheat and all purpose flour to make them gluten free and use gluten free chocolate chips

 

**Adjust the bake time to 18-20 minutes for muffins.