My favourite Chocolate Ginger Banana Cake, which is moist, simple, flavourful, healthy, and so delicious. Perfect for a vegan and gluten-free snack, breakfast or dessert!
I think my obsession with bananas might have gotten a little out of hand. I try to sneak in a banana at almost every meal. I have one (or two) in my porridge, in my smoothies, on bread, as snacks or desserts. I’m actually both having a piece of this chocolate ginger banana cake AND a chocolate banana smoothie as I’m writing this post.
Would you believe me if I told you I didn’t try banana bread until three years ago? I guess it’s not really a thing in Denmark. Definitely should be though!
Ever since the first time I tried making a banana bread, I’ve been quite fond of using bananas in baking. They add so much moisture and sweetness to muffins or cakes. It’s delicious!
The worst part about being so obsessed with bananas is that they are always very unripe when you buy them. They might even be as green as grass sometimes. This is unbelievably frustrating when all you want is banana bread and none of the bananas anywhere are ripe. Sometimes I actually visit multiple stores just to find ripe bananas. I’m rarely successful though.
I’ve therefore started buying bananas in bulk. A week or so before I run out of ripe bananas, I now stock up on a new portion of unripe, green bananas. I sometimes go a little crazy when I do this. If they’re on sale, I can’t help but buy 20, 25 or maybe even 30 bananas at a time. This may not seem weird or extreme to some people but for the people I meet in the grocery store, it certainly does. I get quite a few stares and raised eyebrows when I go for a third bag of bananas. And whenever the cashier asks me how many bananas I have and my answer is ’30’, I can tell she thinks I’m weird. But what can you do? Bananas are amazing.
Moving on, this recipe is for a delicious chocolate ginger banana cake – vegan and gluten-free! The ginger flavour compliments the banana flavour extremely well, while the dark chocolate chunks are just delicious. I mean, who doesn’t love cakes with chocolate chunks?
Even though the chocolate obviously melts while in the oven and it spreads out slightly, it still adds an extra texture and sweetness to the cake.
No oils or other fats are needed in this recipe as the bananas along with applesauce create a beautifully moist cake. This recipe is literally so good that I could eat the entire cake in one sitting. Without a doubt. As a result (and benefit) of recipe testing, I’ve had this cake in the house the entire week, and I’ve yet to grow tired of it. I’m not sure it’s even possible to have too much of this banana cake. It’s heaven. It’s also super healthy!
So the next time you have ripe bananas lying around, which needs to be eaten sooner rather than later, bake this banana cake. Or buy some bananas solely for the purpose of baking this beauty. You won’t regret it, I promise.
And if you do make it, please leave a comment or post a picture and use the hashtag #themostlyhealthy on Instagram. I’d LOVE to hear about or see your versions of this delicious Chocolate Ginger Banana Cake. Cheers, friends!
- 1 cup buckwheat flour (135 g)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup maple syrup (60 ml/70g)
- 1/4 cup unsweetened applesauce (60 ml/65 g)
- Juice of 1/2 lemon
- 1 tbsp of grated fresh ginger (8 g)
- 3 ripe bananas, the riper, the better
- 1/4 cup roughly chopped dark chocolate/chocolate chips (30 g)
Preheat oven to 170° Celsius (338° Fahrenheit)
Mix the buckwheat flour, baking powder and baking soda in a bowl and set aside.
Mix the maple syrup with the applesauce, the lemon juice and the grated ginger. Mash the bananas using the back of a fork before mixing them with the other wet ingredients.
Combine the dry ingredients with the banana mixture. Be careful not to overmix. You don’t want to beat out all of the air.
Once everything is mixed well together, add the dark chocolate and gently mix again.
Align a baking tray (20 x 20 cm) with parchment paper and pour the batter into it.
Place in the oven and bake for about 45 minutes or until a toothstick comes out clean.