Banana and Chocolate Muffin Cake

Banana and Chocolate Muffin Cake

This Banana and Chocolate Muffin Cake is one of the easiest and all-time delicious cake recipes I ever came across.

Moist muffin texture, chocolate, banana flavors, and crunchy almonds on top make this dessert so delicious. This cake would be perfect for those who love it simple, sweet, and sugar-free. Moreover, thanks to being sugar-free, this dessert so low in calories: only 117 kcal (490 KJ) per serving (makes 12 servings).

This Banana and Chocolate Muffin Cake recipe is made with whole-wheat flour. You may choose a gluten-free version, e.g., almond or oat flour (find more delicious gluten-free recipes here). If you are gluten intolerant, make sure to check the oat flour package for the gluten-free label. Since most oats are processed at the same facilities as wheat, they may contain some gluten.

It will make an excellent treat for any occasion: let it be a mid-week baking mood to treat yourself or a dessert for a host-at-home dinner with friends. Enjoy this delicious piece of muffin/cake with tea, coffee, or any other beverage of your choice. And beware: it’s very addictive! Bon appetit!

Chocolate & Banana Muffin Cake

This Banana and Chocolate Muffin Cake with a moist texture and crunchy almonds is a low-calorie simple & delicious recipe you've been looking for!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Nut free, Vegan
Servings: 12
Calories: 117kcal


  • 3 bananas ripe
  • 2 tbsp plant milk/water
  • vanilla extract
  • 2 tsp apple cider vinegar
  • 3 tbsp olive oil
  • 130 g whole grain flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup chocolate chips or chopped dark chocolate
  • 1 tbsp sliced almonds optional


  • In a bowl mash ripe bananas until puree consistency. Add the rest of the wet ingredients: milk, vinegar, oil, vanilla extract. Mix until well combined.
  • In a separate bowl combine and mix all dry ingredients: flour, salt, baking powder, baking soda, sugar, and chocolate chips.*
  • Combine dry and wet ingredients and place into muffin tray**. Top with sliced almonds (optionally).
  • Bake in 175 C preheated the oven for 20 minutes.
  • Remove from the oven after 20 minutes and let cool down slightly. 
  • Enjoy it still warm or cooled down. Keep refrigerated for up to 3 days.


*You can skip mixing chocolate chips into the batter. Instead, you can put some pieces of chocolate inside a muffin before baking.
**If you don’t have a muffin tin, you can bake it like a regular cake in a medium-sized baking tin.

Nutrition Facts:

Nutrition facts per 1 slice of Chocolate and Banana Muffin Cake:

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