I’ve been making this cocoa banana cake ever since I saw these cocoa, hazelnut, banana muffins earlier this year.  Honestly, the photographs alone are bananas but the actual muffins are even better.  I love me a moist muffin or cake and these definitely are.  As I mentioned in my post on espresso banana muffins, I love to use bananas in all kinds of goods, so this has become one of my favorites.  I have yet to try these with hazelnuts but I think it would be fairly easy to do by making some meal out of whole hazelnuts.

Cocoa Banana Loaf

Makes one loaf (7¾” × 4½” × 3″) or 10 muffins

1 cup blanched almond flour

2 tablespoons coconut flour

4 tablespoons unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 eggs

1/4 cup maple syrup or honey

1/4 cup grapeseed oil (or melted coconut oil or butter)

2 teaspoons vanilla extract

1 banana, mashed

  1. Preheat oven to 325 degrees F.  Grease loaf pan or muffin cups.
  2. Mix dry ingredients together.
  3. Mix wet ingredients together with mashed banana.
  4. Combine the wet and dry ingredients and mix well.
  5. Fill loaf pan and bake for 50 – 60 minutes.  For muffins, bake 20 – 25 minutes.

As good as a slice of this cake is when served warm, the flavors are even better the next day because the cocoa and banana have had time to become friends.  Best friends.  BFF.  LOL.  JK.

Great with some tea in the afternoon or scoop some vanilla ice cream on top and go bananas.  TTFN.