Glow Foods, Wellness

Glow Foods: Chocolate Banana Cake

| October 26, 2015
Recipe by: Chef Jenné Claiborne of The Nourished Vegan
Recipe by: Chef Jenné Claiborne of The Nourishing Vegan

We love this chocolate banana cake recipe by Chef Jenné of The Nourishing Vegan. Bananas help overcome depression due to high levels of tryptophan, which is converted into serotonin, the happy-mood brain neurotransmitter. Protect against muscle cramps during workouts and nighttime leg cramps. Counteract calcium loss during urination and build strong bones by supplementing with banana. Bananas reduce swelling, aid weight loss, strengthen the nervous system, and help with the production of white blood cells, all due to high levels of vitamin B-6. Strengthen your blood and relieve anemia with the added iron from bananas. Rich in pectin, bananas aid digestion and gently chelate toxins and heavy metals from the body. Bananas act as a prebiotic, stimulating the growth of friendly bacteria in the bowel. They also produce digestive enzymes to assist in absorbing nutrients. Chocolate is also a powerful glow food! Women who ate chocolate daily during their pregnancy reported that they were better able to handle stress than mothers-to-be who abstained. Also, a Finnish study found their babies were happier and smiled more. Chocolate makes your skin glow…and may reduce sunburn. One of the most alluring effects of chocolate consumption is its improvement in mood. Another cool thing chocolate does is help you maintain healthy skin by modulating healthy blood flow. This is a perfect treat for expectant and new mamas and Mama Glow Approved. 

Chocolate and bananas serves 8, recipe adapted from

  • 4 medium very ripe bananas, mashed
  • 1/2 cup coconut oil, melted
  • 1/2 cup coconut sugar or sucanat cane sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups spelt flour or whole wheat pastry flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4-1/2 cup dark chocolate chips
  • 1 banana, sliced lengthwise for garnish on top
Preheat the oven to 350° and line an 8×8 baking pan with parchment paper. If you don’t have parchment paper, oil the pan.
In a large mixing bowl combine the wet ingredients: mashed bananas, oil, sugar, and vanilla. Whisk well to combine.
In another large bowl combine the dry ingredients: flour, cocoa powder, cinnamon, baking soda, baking powder, and salt. Whisk well to combine.
Pour the wet ingredients into the dry, and gently stir to combine. Be careful not to overmix. Fold in the chocolate chips.
Pour the batter into the baking pan, and gently place thin slices of banana onto the surface. Bake for 45-50 minutes.
Allow to cool at least 15 minutes before serving.
This cake will stay fresh for up to 7 days. To keep fresh store it in an airtight container or wrap with aluminum foil. Can be stored room temperature or in the refrigerator.

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