Chocolate and Cherry Banana Cake

A rich and moist chocolate banana-bread sponge studded with dark chocolate chips, juicy dried cherry pieces with a creamy chocolate coconut frosting. A truly decadent show-stopper cake that comes together in one bowl and combines all the classic black forest gateau flavours.

Another birthday means another reason for cake! For Dad’s birthday this year, I wanted to make something brand new and after the success of my Vegan Cherry Almond Bakewell Cake I knew I had a challenge, but I was excited to start on it. Dad’s favourite flavours are cherries and chocolate so that was the simple inspiration behind this Chocolate and Cherry Banana Cake. I mixed my love for the Ultimate Banana Bread, Dark Chocolate Brownies and the Cherry Almond Bakewell Cake to create something really magical.

I went for a loaf tin for easier slicing, but you could also make this into a small round cake, just check on the baking times as it may be ready after 30 minutes. Whatever shape you decide, the base of this Chocolate and Cherry Banana Cake is incredibly moist, light, rich and indulgent tasting thanks to the moisture from the banana, a quick almond milk “buttermilk” (almond milk curdled with vinegar or lemon juice) and a little oil. The rich chocolatey goodness comes from the raw cacao powder which adds a really pure chocolate indulgent taste which is even better with the little chocolate chips in the loaf.

The rest of the cake is simple: some flour, raising agents and vanilla while I add some arrowroot powder or cornstarch for a great texture and to absorb some of the moistness. Sprinkle over some extra chocolate chips for a pretty topping with extra chocolatey goodness then bake away.

Then it’s time to frost. I have opted for a really simple chocolate coconut frosting of chocolate coconut yoghurt. It’s thick and creamy without being too sweet, but you could also try out a vegan buttercream (recipe coming soon!), melted chocolate or a cacao infused chocolate icing sugar drizzle (replace 1 tbsp of icing sugar for cacao powder in my glaze on my Carrot and Raisin Bundt Cake).

This cake slices really well and is great served on its own or I enjoyed it smothered generously with peanut butter, a few extra cherries and cacao powder. It’s also great with some ice cream for dessert or warmed under the grill and served with tea. The possibilities are endless.

My Chocolate and Cherry Banana Cake is easy to make, only takes one bowl and less than 1 hour from start to finish and is incredibly indulgent tasting while being a healthier alternative. It’s a deliciously rich chocolate vegan cake studded with chocolate chips and dried cherries topped with thick and creamy chocolate coconut yoghurt ganache and seasonal fresh cherries.

If you are looking for more makes today, how about my Lemon Drizzle Cake with Homemade Candied Peel, Chocolate Jam Thumbprint Cookies or my Fudgy Chocolate Avocado Brownies.

Chocolate and Cherry Banana Cake

• Servings: 10
• Time: 55 minutes plus cooling
• Difficulty: easy
• Print

A rich and moist chocolate banana-bread sponge studded with dark chocolate chips, juicy dried cherry pieces with a creamy chocolate coconut frosting.

Ingredients

• 100ml almond milk
• 1 tbsp apple cider vinegar
• 75g neutral oil
• 2 large bananas, mashed
• 1 tsp vanilla extract
• 160g spelt flour
• 100g coconut sugar
• 50g raw cacao powder
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 tbsp arrowroot powder or cornstarch
• Pinch salt
• 100g dried cherries
• 100g chocolate chips
• Fresh cherries, to decorate
• 125g chocolate coconut yoghurt
• Extra chocolate chips

Directions

1. Add the apple cider vinegar to the almond milk, stir and leave to curdle for 10 minutes.
2. Preheat the oven to 160Fan/180*C and line a loaf tin with parchment paper.
3. Add the curdled almond milk to a mixing bowl with the oil, mashed banana and vanilla and stir together.
4. Add in the spelt flour, coconut sugar, cacao powder, baking powder, bicarbonate of soda, arrowroot powder and salt and mix to combine. Stir through the dried cherries and chocolate chips – save some for the top.
5. Pour the batter into the loaf tin, sprinkle over the reserved chocolate chips and bake for 40-45 minutes until an inserted skewer comes out clean. Allow to cool in the tin for 10 minutes, then remove to cool fully on a wire rack.
6. Once cool, spread over the chocolate coconut yoghurt frosting, some fresh cherries and extra chocolate chips.

I hope you’ll love this Chocolate and Cherry Banana Cake and it becomes a new favourite in your house as it has done in mine. Please leave your comments below and tag me in your bakes – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With chocolate cherry love x