Overripe bananas are naturally sweet, so you can use less sugar to make this cake.

EatingWell Magazine, April 2022


Credit: Photography / Jenny Huang, Food Styling / Tyna Hoang, Prop Styling / Nicole Louie

Recipe Summary

15 mins
1 hr 15 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray and line the bottom with parchment paper.

  • Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda, cardamom and salt in a medium bowl. Whisk banana, buttermilk (or yogurt) and vanilla in a small bowl.

  • Beat brown sugar, butter and oil with an electric mixer in a large bowl until light and fluffy, about 2 minutes. Scrape down the sides and add eggs, one at a time, beating well after each addition. Fold in the flour and banana mixtures in 2 alternating additions, starting and ending with the flour. Gently stir in chocolate. Scrape the batter into the prepared pan.

  • Bake the cake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool to room temperature in the pan on a wire rack, about 30 minutes. Invert the cake onto a plate and remove the parchment paper.

To make ahead

Store airtight at room temperature for up to 3 days.


Parchment paper

Nutrition Facts

1 piece
228 calories; protein 4g; carbohydrates 29g; dietary fiber 2g; sugars 13g; added sugar 9g; fat 12g; saturated fat 4g; mono fat 5g; poly fat 2g; cholesterol 42mg; vitamin a iu 188IU; vitamin c 3mg; vitamin d iu 7IU; vitamin e iu 2IU; folate 29mg; vitamin k 5mg; sodium 195mg; calcium 61mg; iron 1mg; magnesium 31mg; potassium 197mg; zinc 1mg; omega 3 fatty acid 1g; omega 6 fatty acid 1g; niacin equivalents 1mg.