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Double Chocolate Banana Slab Cake

Brenda Janschek
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 14



  • 3 ripe bananas
  • 115 grams butter melted
  • 2 eggs lightly beaten
  • ¼ cup milk can use any milk like almond, dairy, coconut, rice, oat ....
  • 2 teaspoons vanilla
  • 1/2 cup rapadura sugar
  • 1.5 cups whole spelt flour
  • 1/2 cup cacao powder or Dutch processed Cocoa
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 tablespoon chia seeds
  • 3/4 cup whole oats
  • 1/2 cup dark chocolate chips


  • 1/4 cup nut butter I used peanut butter because that’s what I had
  • 2 teaspoons pure maple syrup
  • 3 teaspoons raw cocoa powder
  • 2 Medjool dates
  • 2 tablespoons avocado can’t taste it but gives body to the mix and extra nutrition!
  • 1 tablespoon milk you can use almond, dairy, rice, coconut etc, any will work
  • 1/2 teaspoon pure vanilla extract


  • Grease and line a 20 x 20 square tin
  • Preheat the oven to 180 degrees C.


  • In a large bowl, mash the bananas.
  • Melt butter and pour over the top of bananas and stir. Add eggs, vanilla, milk and combine well.
  • Sift in the flour, cacoa powder, baking powder, sugar, salt and cinnamon.Add chia seeds, whole oats and chocolate chips. Fold the mixture until just combined.
  • Pour mixture into prepared tin and bake approx 30 minutes or until a skewer comes out clean.
  • Remove from oven. Allow to cool in tin for 5 minutes before turning out onto cooling tray. Cool completely before icing.


  • Pop all ingredients into a small food processor and blend until smooth.


Cut into squares or bars and store in air tight container or freezer.