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Chocolate Banana Cake

Chocolate Banana Cake Extra Moist, Vegan

This cake is Vegan. Note it is not gluten free. The cake is extremely moist and delicious and just sweet enough to make you feel like you can eat the whole loaf. It would be great with some caramel (made with coconut milk and vegan butter of course)
5 from 1 vote
Cook Time 50 mins
Total Time 50 mins
Course Cake, Chocolate
Cuisine Vegan
Servings 8


  • 2 whole bananas approximately 200 gm (firmish)
  • 200 gm dates 1 cup dried pitted
  • 250 ml water
  • 125 ml oil plain
  • 125 ml non dairy milk or coconut- 1/2 cup
  • 150 gm flour plain
  • 50 gm cocoa dark sifted
  • 1 teaspoon baking powder
  • 100 gm chocolate dairy free or dark
  • 100 ml coconut cream


  • Set the oven to 180 C / 350 F
  • Grease and line a loaf tin ( 24 x 10cm or 9.5 x4 in)
  • Put the dates into a small pot and add the water. Simmer till the water is gone and you can mash he dates with a fork. cool
  • Put the dates and bananas into a bowl and mash together till reasonably smooth
  • Add the oil and the milk and stir till combined.
  • Add the sifted cocoa, flour and bi carbonate of soda and mix till just combined.
  • Tip into the loaf tin and bake for 50 minutes or until a skewer inserted in the middle comes out clean.
  • Warm the coconut cream without boiling. Break up the chocolate and stir into the cream mixture till dissolved.
  • Let it stand till room temperature then decorate with fruit or whatever you like. Notice I have used some Easter eggs.


You can make this cake with dairy if you like
You can also make this cake without the cocoa. It will be a deliciously moist banana loaf, just replace the cocoa with flour. So use a total of 200 gm plain flour.
*********I found if the bananas are too watery the cake is just too moist, so be sure to use bananas that are straight from the freezer or so black they are watery.