Banana, Avocado and Cacao Cake
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.
- 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)
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a bowl, mash the bananas and avocado until smooth.
- Add eggs, maple syrup or honey, milk, and vanilla extract. Mix well.
- In another bowl, whisk together flour, cacao powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Fold in chocolate chips if using.
- Pour the batter into the prepared pan.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- 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
Find it online: https://thefamilycooking.com/banana-avocado-and-cacao-cake/
