Adaline Recipes

Why You’ll Love This Recipe

This cake is a great balance between indulgent and nourishing. It uses simple, natural ingredients while still delivering a fudgy, chocolatey texture. The avocado makes it incredibly moist without needing excessive butter, and the bananas enhance both flavor and sweetness. It’s easy to prepare and perfect for those looking for a slightly healthier dessert option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ripe bananas
ripe avocado
cacao powder
all-purpose flour
brown sugar or maple syrup
eggs
milk or plant-based milk
baking soda
baking powder
salt
vanilla extract
dark chocolate chips (optional)

Directions

Preheat your oven to 175°C (350°F) and grease or line a cake pan with parchment paper.

In a large bowl, mash the bananas and avocado together until smooth and creamy.

Add the eggs, sugar or maple syrup, milk, and vanilla extract, and mix until well combined.

In a separate bowl, whisk together the flour, cacao powder, baking soda, baking powder, and salt.

Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.

Stir in chocolate chips if using.

Pour the batter into the prepared pan and smooth the top.

Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the cake to cool before slicing and serving.

Servings and timing

Servings: 8–10 slices
Preparation time: 15 minutes
Cooking time: 30–40 minutes
Total time: about 50–55 minutes

Variations

Use whole wheat or oat flour for a more wholesome version.
Add chopped nuts like walnuts or almonds for crunch.
Replace eggs with flax eggs to make it vegan.
Top with a simple cacao glaze or dust with powdered sugar for extra presentation.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
It can be frozen for up to 2 months; thaw at room temperature before serving.
Warm slices slightly in the microwave for 10–15 seconds if desired.

FAQs

Does the cake taste like avocado?

No, the avocado adds texture and richness but its flavor is very subtle.

Can I use cocoa powder instead of cacao?

Yes, cocoa powder works just as well and gives a similar chocolate flavor.

Can I make this cake vegan?

Yes, replace the eggs with flax eggs and use plant-based milk.

How ripe should the bananas be?

Very ripe bananas with brown spots are best for sweetness and moisture.

Can I reduce the sugar?

Yes, especially if your bananas are very ripe, but it may slightly affect texture.

Why is my cake too dense?

Overmixing the batter or using too much avocado can make it dense.

Can I add frosting?

Yes, a chocolate or cream cheese frosting pairs well with this cake.

Is this cake gluten-free?

It can be made gluten-free by using a suitable flour substitute.

Can I make muffins instead of a cake?

Yes, divide the batter into muffin tins and bake for about 18–22 minutes.

How do I store leftovers?

Keep them in an airtight container and refrigerate for longer freshness.

Conclusion

Banana, avocado and cacao cake is a deliciously moist and chocolatey dessert that offers a nourishing twist on traditional cakes. With its rich texture and natural ingredients, it’s a great choice for both everyday treats and special occasions.

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