Moist, chocolatey, and bursting with banana flavor, these mini 4-inch cakes are made extra rich with Moresh premium extra virgin olive oil. Ripe bananas create a tender crumb, cocoa powder and chocolate chunks add indulgent pockets of chocolate, and the olive oil keeps each bite silky and flavorful. Perfect for breakfast, an afternoon treat, or a small dessert, this easy banana chocolate cake recipe is as simple to make as it is irresistible.
Ingredients:
- 3 very ripe bananas
- ½ cup extra virgin olive oil
- ¾ cup brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup chocolate chunks or chips
Instructions
- Preheat oven to 350°F. Line two 4-inch pans with parchment paper.
- In a large bowl, mash the bananas until mostly smooth, leaving a few small lumps.
- Whisk in the olive oil and brown sugar until glossy. Add the eggs and vanilla and whisk until fully combined.
- Add the cocoa powder, flour, baking soda, and salt directly to the bowl and fold gently until just combined.
- Fold in the chocolate chunks.
- Pour the batter into the prepared pans and smooth the tops.
- Bake for 45–55 minutes, until the tops look set and a toothpick inserted into the center comes out with moist crumbs but no wet batter.
- Let the cakes cool in the pans before removing and slicing.
