Banana, Avocado and Cacao Cake

Why You’ll Love This Recipe

This cake is naturally moist thanks to banana and avocado, reducing the need for excess butter or oil. It’s full of chocolatey richness from cacao while staying balanced and not overly sweet. It’s easy to make, uses simple ingredients, and is perfect for those looking for a healthier dessert option without sacrificing flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas, mashed
• Ripe avocado, mashed
• Eggs
• Maple syrup or honey
• Milk (dairy or plant-based)
• Vanilla extract
• All-purpose flour or whole wheat flour
• Cacao powder
• Baking powder
• Baking soda
• Salt
• Dark chocolate chips (optional)

Directions

1. Preheat the oven to 350°F (175°C) and grease a cake pan.
2. In a bowl, mash the bananas and avocado until smooth.
3. Add eggs, maple syrup or honey, milk, and vanilla extract. Mix well.
4. In another bowl, whisk together flour, cacao powder, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until combined.
6. Fold in chocolate chips if using.
7. Pour the batter into the prepared pan.
8. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cool before slicing and serving.

Servings and timing

This recipe serves 6–8 people.
Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: about 45 minutes

Variations

• Vegan option: Replace eggs with flax eggs.
• Gluten-free: Use a gluten-free flour blend.
• Nutty addition: Add chopped walnuts or almonds.
• Extra chocolate: Increase chocolate chips or add a drizzle on top.
• Spiced version: Add cinnamon or a pinch of espresso powder.

Storage/Reheating

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat slightly in the microwave if desired, or enjoy at room temperature.

FAQs

Does avocado affect the taste?

No, it mainly adds moisture and creaminess without a strong flavor.

Can I use cocoa powder instead of cacao?

Yes, both work well in this recipe.

How ripe should the bananas be?

Very ripe bananas provide the best sweetness and texture.

Can I freeze this cake?

Yes, it freezes well for up to 2 months.

Is this cake very sweet?

It’s moderately sweet and naturally balanced.

Can I skip the chocolate chips?

Yes, they are optional.

What flour works best?

All-purpose or whole wheat flour both work.

Can I make muffins instead?

Yes, adjust baking time to about 18–22 minutes.

How do I keep it moist?

Avoid overbaking and store properly.

Is this cake healthy?

It’s a more wholesome option with natural ingredients and less added fat.

Conclusion

Banana, Avocado and Cacao Cake is a moist, rich, and satisfying dessert that combines natural sweetness with deep chocolate flavor. Easy to make and packed with wholesome ingredients, it’s a perfect treat for any occasion.

Banana, Avocado and Cacao Cake

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A rich, moist cake made with ripe bananas, creamy avocado, and cacao for a naturally sweet and chocolatey dessert. This wholesome treat is soft, fudgy, and satisfying without being overly sweet.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6-8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• Ripe bananas, mashed
• Ripe avocado, mashed
• Eggs
• Maple syrup or honey
• Milk (dairy or plant-based)
• Vanilla extract
• All-purpose flour or whole wheat flour
• Cacao powder
• Baking powder
• Baking soda
• Salt
• Dark chocolate chips (optional)

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a cake pan.
2. In a bowl, mash the bananas and avocado until smooth.
3. Add eggs, maple syrup or honey, milk, and vanilla extract. Mix well.
4. In another bowl, whisk together flour, cacao powder, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until combined.
6. Fold in chocolate chips if using.
7. Pour the batter into the prepared pan.
8. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cool before slicing and serving.

Notes

• For a vegan version, replace eggs with flax eggs.
• Use gluten-free flour for a gluten-free option.
• Add chopped nuts like walnuts or almonds for extra texture.
• Enhance flavor with cinnamon or espresso powder.
• Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Freeze for up to 2 months if needed.

Nutrition

• Serving Size: 1 slice
• Calories: 260 kcal
• Sugar: 18 g
• Sodium: 180 mg
• Fat: 11 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 4 g
• Protein: 5 g
• Cholesterol: 55 mg