Jamie Oliver Chocolate And Banana Cake

There’s something wonderfully comforting about a good banana bread—but take that idea, add rich cocoa and melty chocolate chips, and you’ve got the indulgent Jamie Oliver Chocolate And Banana Cake. Moist, naturally sweet, and delightfully fudgy, this loaf is a dream come true for chocolate lovers. I gave this recipe a go on a rainy Sunday afternoon, and the smell alone was enough to make my whole kitchen feel cozy. (inspired by Jamie Oliver)

Ingredients Needed

Wet Ingredients:

• 3 medium over-ripe bananas (very brown and spotty)
• 2 large eggs
• ⅓ cup (78 ml) pure maple syrup
• ¼ cup (60 ml) avocado oil or melted coconut oil
• 1 tsp vanilla extract

Dry Ingredients:

• 1 ¼ cups (140 grams) packed super fine blanched almond flour
• ¾ cup (90 grams) oat flour (certified gluten-free if needed)
• ½ cup (50 grams) cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp fine sea salt

Extras:

• ½ cup (90 grams) chocolate chips (plus a few extra for topping)

How To Make Jamie Oliver Chocolate And Banana Cake

Preheat the Oven:
First things first, get your oven heating up to 350°F (177°C). While that warms, grease a standard loaf pan or line it with parchment paper for easy removal later.

Blend the Wet Ingredients:
In a blender or food processor, combine the bananas, eggs, maple syrup, oil, and vanilla extract. Blend until smooth and creamy. If you don’t have a blender, mash the bananas thoroughly and whisk everything together by hand.

Mix the Dry Ingredients:
Grab a large mixing bowl and stir together the almond flour, oat flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.

Combine Wet and Dry:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined—overmixing can make the cake dense. Fold in the chocolate chips, reserving a few to sprinkle on top.

Bake the Cake:
Pour the batter into your prepared loaf pan, smoothing the top. Sprinkle the remaining chocolate chips over the surface. Bake for about 55 minutes, or until a toothpick inserted into the center comes out clean.

Cool It Down:
Let the cake rest in the pan for about 15 minutes before transferring it to a wire rack. This helps it firm up and keeps the bottom from getting soggy.

Why I Love This Recipe

I whipped this up on a whim when I noticed three overly ripe bananas on my counter—and I’m so glad I did. It’s the kind of cake that doesn’t feel like a “healthier” treat, even though it is. My family couldn’t stop going back for slices, and I loved that it was naturally sweetened and gluten-free. The texture is perfectly moist, and the cocoa adds a deep, rich flavor that pairs beautifully with banana.

Recipe Tips

• Go for Spotty Bananas: The riper, the better—brown and mushy bananas make this cake naturally sweet and moist.
• Oil Choice Matters: Avocado oil gives a lighter taste, while coconut oil adds a subtle coconut vibe.
• Don’t Overmix: Stir just until everything’s combined. Overworking the batter can make it too dense.
• Use Fresh Leaveners: Make sure your baking soda and powder are in-date for the best rise.
• Customize the Chips: Dark, milk, or even white chocolate chips can be used—pick your favorite!

How To Store This Jamie Oliver Chocolate And Banana Cake

At Room Temperature:
This cake will stay fresh in an airtight container for up to 2 days.

In the Fridge:
Refrigerate leftovers in a sealed container for up to 5 days. It stays moist and delicious.

In the Freezer:
Wrap slices individually or the whole loaf tightly and freeze for up to 3 months. Thaw overnight in the fridge.

Reheating:
To enjoy warm, reheat slices in the oven at 350°F (175°C) for 10 minutes or microwave for about 30 seconds.

Nutrition Facts (per serving)

• Calories: 279
• Carbs: 43g
• Protein: 3.8g
• Fat: 12g
• Sugar: 25g
• Fibre: 2g
• Sodium: 370mg

Let’s Answer a Few Questions! (FAQs)

Can I use regular flour instead of almond and oat flour?
Not really—those flours give this cake its unique texture and keep it gluten-free.

What can I use instead of maple syrup?
Honey or agave syrup are both excellent substitutes.

Can I make this cake egg-free?
Totally! Just swap the eggs with flax eggs—1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg.

How do I know when bananas are ripe enough?
If the skin is brown and the bananas are soft and mushy inside, they’re perfect.

Can I turn this recipe into muffins?
Absolutely! Just bake for 25–30 minutes and check with a toothpick.

Try More Recipes:

• Jamie Oliver Chocolate Cheesecake
• Jamie Oliver Hot Chocolate
• Jamie Oliver No Bake Chocolate Oat Bars