Banana, Almond & Chocolate Cake


We are in Copenhagen this week. Although we haven’t talked much about it on the blog, it was a big decision for Luise to move up from Copenhagen to Stockholm for our relationship. I might have promised her mom that I would bring her back after a year, but it has now been more than, ehm, six years…

Anyone that has moved abroad knows what a challenge it can be. Luise still has many of her closest friends and family in Denmark and she lights up like fireworks every time we are here. It literally took her 2 minutes to start talking with a complete stranger on the train from the airport. So this week we are pretending that we are a Copenhagen family. If all goes well, we plan to move here by the time Elsa starts school. We are staying in a cute little apartment on the 5th floor on Vesterbro and Luise drags her 8 months pregnant body up all the stairs with the biggest smile on her lips.


First time I baked this cake was a few weeks back when Luise craved a chocolate cake on a regular Tuesday. Her biggest craving during this pregnancy has been watermelon, so when she finally wanted something else, I was happy to bake something for her (and Elsa and myself!).

We shot this before we left, but to make sure that I had the measurements right, I baked it again just last night. I couldn’t find any baking pans in this apartment’s small pantry kitchen and had to bake it in a sauce pan, but it also turned out just great. So this recipe truly has been tried and tested.

It can best be described as a chocolate and almond version of a banana bread/cake. The ingredient list is short and the method very uncomplicated and will therefore suit all type of bakers. The cake has a rich bitterness to it from all the cacao and works especially well with some fresh strawberries and a dollop of yogurt. It holds up well in the fridge and actually tastes even better on the second day. For the photos, I covered it in a cappuccino ganache, but it’s entirely optional. The cake is naturally gluten free and dairy free. I haven’t tried to make it vegan this time, but if anyone tries and succeeds, please leave a comment and tell us your method for replacing the eggs.


Banana, Almond & Chocolate Cake
10 servings

This recipe calls for a lot of cacao, so make sure to choose a good tasting one. It’s a quite small cake but very rich, so 10 servings should still be enough.

200 g / 2 cups / 500 ml almond flour
25 g / 1/3 cup / 6 tbsp unsweetened cacao powder 
1 tsp baking powder
sea salt
2 eggs
2 bananas
1/3 cup / 80 ml cold pressed rapeseed oil or olive oil
1/2 cup / 120 ml maple syrup or honey

Preheat the oven to 180°C / 356°F.
Add almond flour, cacao powder, baking powder and sea salt to a large mixing bowl and set aside.
Crack the eggs into a medium size mixing bowl and beat for about a minute. Mash the bananas with a fork and add to the eggs together with oil and syrup. Beat until all is well combined. Add the wet ingrediens to the dry ingrediens and use a whisk to stir until everything is mixed. Grease a small/medium size baking pan with oil. Mix a little almond flour with cacao powder and coat the sides with the mixture to prevent the cake from sticking to the pan. Pour the batter into the greased form and bake for about 45 minutes. Remove the cake from the oven and allow to cool completely before carefully tilting it out of the pan and adding the ganache. Serve with fresh berries and a dollop of turkish yogurt.

Cappuccino Ganache
80 g / 3 oz dark chocolate (70%)
1 single shot (4 cl) hot espresso or strong brewed coffee
4 tbsp heated milk of choice (plant based or regular)

Chop the chocolate into small pieces and place in a bowl. Pour the hot espresso and heated milk over the chocolate and leave for a minute to melt. Use a spoon to stir until completely smooth. Pour the ganache over the cake and watch as is firms up. If the ganache thickens before you have poured it over the cake, you can melt it again over a water bath.


Ps. This is completely unrelated to chocolate, but we have posted a new recipe for a post-workout hemp shake on our youtube channel.



  • Can't wait to try this!
  • So beautiful! I always use flax eggs in baking to replace chicken eggs and I've never, ever had an issue. :) 1 Tbsp. ground flax seed + 1 Tbsp. cold water, whisk and let sit 10 minutes to replace 1 egg :)
  • leena
    Just made this! Such a delightful treat for this morning! Thank you for making delicious & simple gluten-free recipes!! Hoping to save some of the cake for later.. do you know if it would freeze well?
    • Hi Leena, yes the cake freezes well and can also be stored in the fridge for up to a week. /David
  • Just write chocolate in the title and we'll make sure to try it. If we think of a way to make it vegan, we'll surely let you know! Always a delight to hear about your stories too!
  • Abigail
    This cake is so beautiful. I'm looking forward to making it. Thank you!!
  • Marlene
    Sounds delicious! I will definitely try this! By the way, I would love the idea of you guys moving to Copenhagen! I live here! Even though I also think Stockholm (and Sweden in general) is very lovely :-)
  • Arlette
    Looks fabulous, can't wait to make, might try in these gorgeous individual tins I bought recently. One small question - here in the UK we can buy almond flour which is finer and drier than ground almonds (I think it is defatted), is thus what you mean or should I use ground almonds? Ps I'm sure you will miss beautiful Stockholm but Copenhagen is a Foodie's Paradise so I'm sure it will prove inspiring in that department - good luck x
    • If you have almond flour, I suggest that you use it (that's what we usually use). If you can't find almond flour, finely ground almonds will also work. /David
  • Wow! That looks absolutely stunning! Can't wait to try it!
  • The most beautiful cake!!!! The photos alone make me want to turn on the oven and bake it right now. Wow <3 <3 <3
  • Oh my goodness this looks so good! Luise is a very lucky pregnant lady. Watermelon and chocolate cake... not bad!
  • April
    Lucky you being in Copenhagen AND having that cake to eat! Two of my favourite things. Sounds like you're doing wonderfully, Luise. Wishing you lots of luck when the big day comes...
    • Mary
      Hello! Can I substitute the syrup for sugar? Or maybe I need to add more liquid to the recipe? thanks!
  • Kelsey
    Gorgeous--looks delicious! Did you happen to weigh your bananas? All the ones I've been getting this summer have been larger than usual, I don't want to throw off the consistency! Do the bananas need to be really ripe?
    • Hi Kelsey, no sorry I can't say how much the bananas should weigh. I have however made this recipe several times with different sized bananas and it has never failed. If you believe your bananas are too big, use one and a half. Ripe bananas are sweeter and have more flavor, so the sweeter you want it, the riper the bananas should be. Good luck! David
  • Oh this looks so lovely and is incredibly easy! Hope you enjoy the rest of your stay, can't wait to hear more stories :) x
  • oh my...this looks just SO good! we are so in love with copenhagen as well...enjoy your stay <3 x laura&nora
  • That cakes looks really beautiful - I love using almond meal in my baked goods, I will give this one a go!
    • I was just wondering the same thing! I have a feeling, though, that just flax eggs wouldn't be enough to bind everything. Betting there is info on Ricki Heller's website that might help when I'm ready to make this?
  • Katja
    Thank you for sharing this recipe, it looks absolutely delicious! I'm eager to try it out soon, however a vegan version. Do you think I can replace the eggs with 'flax eggs'?
    • Elizabeth
      I think that would definitely work! I'm going to try that and let you know.
      • Katja
        Great, can't wait to hear your experience with the flax eggs! I'm very eager to try it myself as well, hopefully I'll find time this weekend!
  • Wow, that might just be the cake we make for our birthday party next month! Thanks for the inspiration. Glad to hear, you are enjoying Copenhagen! We'll be travelling in the opposite direction in July, and we're very much looking forward to visiting beautiful Stockholm for the first time! :) Smiles from Louise
  • Best of luck embarking on this new journey, how exciting/scary, but those are the best feelings, right?! Also, this cake looks delightful!
  • What a gorgeous and simple cake. This is something I could see myself making on a regular Tuesday too. Good luck with the move eventually - I know how long distance can be, but it sounds like you're making it work very well!
  • These The chocolate beet cake from your book has long been on my to-bake list (I'm a bit embarrased for still not having baked it...) but this one definitely competes with it. Hope you have a great time in Copenhagen with family and friends!
  • Emily
    Gosh that is one very beautiful cake! I know how difficult it can be to move, but it can also be just as hard moving back. Hope everything turns to the best!
  • I can't wait to try this cake, it looks sooo delicious! Its very cold here in Melbourne, will be making it this weekend! I love your wonderful recipes, thank you so much for sharing your love of food with the world!
  • This cake looks really good! It isn't easy to live far from your loved ones, fortunately there's also a lot that makes up for it :).
  • I've been waiting for this recipe with bated breath. It looks too good to be true. I can't wait to try it!
  • Thanks for sharing your story and recipe. May god bless you and your pregnant wife. cheers!
  • Katrien
    Love the dramatic look of the picture, totally fits the decadency of the cake!

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