Paleo Chocolate Banana Cake

Bananas are a weird fruit for sure. I can’t think of anyone who doesn’t either love bananas or hate them. Some people eat them green, some people let them get brown and mushy and some–like my brother–only eat them at a very certain point in the ripening process. Because of this, I often find our house occupied by one or more overripe bananas that no one feels like eating. At that point, I could do one of three things. I could throw them away (wasteful), freeze them for smoothies (better) or make them into a healthy yet decadent dessert (best)!


Fact: I had one, grossly overripe banana in my house.

Fact: I was craving chocolate, like I usually am.

Because the only sugar-free chocolate I can get my hands on is extremely expensive (see here) I decided to go for chocolate throughout instead of in chips and chunks. And then it sort of turned into a cake.


Bananas and chocolate, though they’re probably not the first pairing you’d think of, actually work really well together. The bitter chocolate flavor and the sweetness of the ripe banana balance each other out and make this cake crazy good. I topped mine with a layer of coconut yogurt and some berries, but it would be just as good plain or served with banana slices. I’m busy on an orchestra tour in the Baltics, but I hope you all are having a fun and lazy summer!



  • 1 medium-sized soft banana
  • ¼ cup coconut oil
  • ½ cup coconut sugar
  • 2 eggs
  • ½ cup coconut milk
  • ½ teaspoon vanilla extract
  • ¼ teaspoon baking soda
  • ½ cup coconut flour
  • ¼ cup unsweetened cocoa powder


Preheat the oven to 350º F.

In a medium sized bowl, mash the banana with a fork until it’s a smooth pulp. Next, whisk in the coconut oil, sugar, eggs and coconut milk and stir until combined.

Add the vanilla and baking soda and mix again.

Switch to a spatula to mix and add the coconut flour and the cocoa, taking care not to overmix the batter. A little lumpy is okay.

Line a small square or round pan with parchment and pour the batter in, making sure to smooth the top.

Bake for 35-40 minutes, or until a skewer inserted in the center comes out clean or with a few moist crumbs.

Let cool completely before decorating or serving.

P.S. This video offers an alternate decorating method AND a recipe for coconut caramel!


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