incredible paleo choc-chip banana cake 01

Does anyone else have a dog-eared folder full of recipes? I love rustling through my folder because every now and then I find a recipe I have forgotten about. It’s like discovering a long lost friend as anything that gets to go in my folder has been taste tested and passed the kiddie test.

Yesterday I found this little beauty again- a banana cake recipe. It’s very different from my other banana cake recipe, the honey-glazed banana cake, and is more of a traditional banana cake, albeit with chocolate chips. It’s a good cakey texture and would withstand the rigours of a school lunchbox easily!

This recipe is from the days when we were first looking at eating naturally, when my daughter had a dairy intolerance. I found the recipe about 4 or 5 years ago and I honestly don’t know where it’s from. This is a bit frustrating as it’s ethical to give credit when using a recipe. Even when it’s tweaked and adjusted. It’s just polite to credit the source of a recipe. So if anyone knows where this is from please let me know and I will update the post…

The recipe is Paleo and low in sweeteners. The chocolate gives it an element of sweetness- I use Lindt 90% dark chocolate so not overly sweet. You could leave the chocolate out but it’s way more tasty with it in it according to the kiddies! This was a also super easy bake- everything in one bowl and mixed together with a fork. No need for the food processor either. Plus all the ingredients are all found in a paleo pantry.

It is honestly so yum and really good with a cup of tea. In my view it bridges the divide between kids baking and grown-up baking nicely. This would go equally well at a kids birthday party and a ladies afternoon tea!

incredible paleo choc-chip banana cake 02


incredible choc-chip banana cake

incredible choc-chip banana cake


  • 2 ripe bananas
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 tbsp honey
  • 2 tbsp coconut oil (melted and cold)
  • 1 cup of almond flour
  • 4 tbsp arrowroot flour
  • 1 drop of doTerra Cinnamon oil
  • 1 tsp baking soda
  • pinch sea salt
  • 50g to 100g of very dark chocolate, finely chopped


  1. Preheat your oven to 160°C (320°F) and line a loaf tin with baking paper.
  2. Mash bananas with a fork in a mixing bowl.
  3. Add eggs, vanilla extract, honey and melted coconut oil and mix well.
  4. Add dry ingredients, Cinnamon oil and chocolate and combine.
  5. Bake for 45min or until an inserted skewer comes out clean.
  6. Allow to cool before removing from tin.
  7. Keeps for up to a week in the fridge and can be frozen.

Enjoy x