Imagine sinking your fork into a decadent chocolate cake that's not only mind-blowingly delicious but also surprisingly healthy! This Healthy Chocolate Buttermilk Banana Cake is the ultimate dessert hack that proves you can have your cake and eat it too. Packed with wholesome ingredients and rich, moist chocolate flavor, this recipe will transform your perception of "healthy" desserts forever. Whether you're a health-conscious foodie or a chocolate lover looking for a smarter treat, this cake is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 ½ cups whole wheat flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup mashed ripe bananas
- ½ cup buttermilk
- ½ cup honey or maple syrup
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, sift together whole wheat flour, unsweetened cocoa powder, baking soda, and salt. Whisk to combine and ensure even distribution of dry ingredients.
- In a separate medium bowl, mash the ripe bananas until smooth. The bananas should be very ripe with dark spots for maximum sweetness and moisture.
- Add buttermilk, honey (or maple syrup), eggs, and vanilla extract to the mashed bananas. Whisk thoroughly until the wet ingredients are completely combined and smooth.
- Pour the wet ingredient mixture into the dry ingredients. Gently fold and mix until just combined. Be careful not to overmix, as this can result in a dense cake.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean or with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
- Optional: Dust with a light sprinkle of cocoa powder or top with fresh berries before serving for added flavor and presentation.
Tips
- Banana Selection is Key: Use overripe bananas with dark spots for maximum sweetness and moisture. The darker and softer, the better!
- Don't Overmix: Gently fold wet and dry ingredients just until combined. Overmixing can lead to a tough, dense cake.
- Ingredient Temperature Matters: Use room temperature eggs and buttermilk for a more even mix and better rise.
- Check for Doneness Carefully: The toothpick test is crucial. A few moist crumbs are okay, but no wet batter.
- Cooling is Crucial: Let the cake cool completely before slicing to help it set and maintain its texture.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Customize Your Cake: Try adding a handful of dark chocolate chips or chopped nuts for extra texture and flavor!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 5g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 40mg
