Easy Banana Walnut Chocolate Cake Recipe – Olive Oil & Soy Free

Last Updated on 2 months by Neha Deshmukh

Easy Banana Walnut Chocolate Cake Recipe – Olive Oil & Soy Free

Hey everyone! If you’re anything like me, you always have a bunch of ripe bananas sitting on the counter, just begging to be used. And honestly, while banana bread is amazing, sometimes you crave something a little…more. That’s where this easy banana walnut chocolate cake comes in! It’s incredibly moist, packed with flavour, and surprisingly simple to make. Plus, it uses olive oil and soy milk, making it a slightly healthier treat – don’t tell anyone, it’ll be our little secret! I first made this for a friend’s birthday, and it was a huge hit.

Why You’ll Love This Recipe

This isn’t your average chocolate cake. The bananas add a wonderful natural sweetness and keep the cake unbelievably moist. The walnuts give a lovely textural contrast, and the cocoa powder delivers that rich chocolatey goodness we all crave. But the real stars? Using olive oil instead of butter and soy milk instead of dairy. It makes the cake lighter and gives it a unique, delicious flavour. It’s perfect for a cozy afternoon tea or a simple celebration.

Ingredients

Here’s what you’ll need to whip up this delightful cake:

• 3 medium bananas (about 350g)
• 1/3 cup (75ml) olive oil
• 1/2 cup (100g) brown sugar
• 1 tsp vanilla extract
• 1 cup (240ml) soy milk
• 1 1/2 cups (190g) all-purpose flour
• 1/4 cup (30g) cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (120g) chopped walnuts

Ingredient Notes

Let’s talk ingredients! Using good quality ingredients really makes a difference.

• Olive Oil: Don’t be scared of using olive oil in baking! It adds a subtle fruity note and is a much healthier fat than butter. I prefer a mild-flavoured olive oil for this recipe.
• Soy Milk: Soy milk adds a lovely lightness to the cake. It’s also a great option if you’re avoiding dairy. You can use other plant-based milks too, like almond or oat milk, but soy milk gives the best texture.
• Walnuts: Walnuts and chocolate are a match made in heaven! They add a wonderful crunch and a slightly earthy flavour. Make sure they’re fresh for the best taste.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 180°C (350°F). Grease and flour a loaf pan – this will prevent the cake from sticking.
2. In a large bowl, mash those bananas until they’re nice and smooth. No big chunks allowed! Then, whisk in the olive oil until everything is well combined.
3. Add the brown sugar, vanilla extract, and soy milk to the banana mixture. Give it a good mix until everything is thoroughly combined.
4. Now for the dry ingredients! Sift together the flour, cocoa powder, baking powder, baking soda, and salt into the wet mixture. Gently fold everything together until just combined. Be careful not to overmix – we want a tender cake, not a tough one!
5. Stir in most of the chopped walnuts, reserving a handful for sprinkling on top.
6. Pour the batter into your prepared loaf pan. Sprinkle those remaining walnuts on top for extra crunch and flavour.
7. Bake for 60-70 minutes, or until a skewer inserted into the centre comes out clean.
8. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Trust me, the wait is worth it!

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in a tough cake.
• Use ripe bananas. The riper the bananas, the sweeter and more flavourful your cake will be.
• Check for doneness. Every oven is different, so start checking the cake around 60 minutes.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the soy milk for another plant-based milk and use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) instead of eggs.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. I’ve had good results with blends that include xanthan gum.
• Spice Level: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm, cozy flavour. My grandma always added a dash of nutmeg!
• Festival Adaptations: This cake is perfect for birthdays, celebrations, or just a special treat. You can frost it with your favourite chocolate frosting or dust it with powdered sugar.

Serving Suggestions

This cake is delicious on its own, but it’s even better with a dollop of whipped cream or a scoop of vanilla ice cream. A cup of chai or coffee pairs perfectly too!

Storage Instructions

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

• Can I use ripe but not overly brown bananas? Yes, you can! But the more ripe they are, the sweeter and more flavourful the cake will be.
• Can I substitute the walnuts with pecans or almonds? Absolutely! Pecans and almonds would both be delicious in this cake.
• What is the best way to ensure the cake is moist? Don’t overbake it! And using ripe bananas and olive oil helps keep it nice and moist.
• Can this cake be made ahead of time? Yes, you can make it a day or two ahead of time. Just store it in an airtight container.
• How can I tell if the cake is fully baked? Insert a skewer into the centre of the cake. If it comes out clean, it’s done!