lisa's Chocolaty Banana cake

Chocolaty Banana Cake IMG_9311.jpg

If you've found this page, you got here from our Instagram feed. Hurray!

Nutty, seedy, chocolaty banana cake


  • 2 sticks unsalted butter at room temperature, plus 2 T for the pan
  • 1 cup granulated sugar
  • 1 cup (poured, not packed) brown sugar
  • 2 large, very ripe bananas
  • 2 eggs
  • 1 tsp vanilla paste
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup whole wheat flour
  • 1 cup coarsely-ground almond flour
  • 1/4 cup ground flax meal
  • 1-1/4 cup All Purpose flour 
  • 1 cup dark chocolate chunks
  • 1/2 cup milk chocolate chunks or chips

For the top and pan prep:

  • 2 bananas, sliced cross-wise
  • Kosher salt 
  • Demerara sugar
  • 1/2  to 1 cup whole toasted pumpkin seeds


  1. Preheat the oven to 350F.
  2. Cream together, either by hand or with a hand mixer, the butter, both sugars, and the bananas.
  3. Add the eggs and blend well.
  4. Add the vanilla.
  5. Sift together all the dry ingredients and add into the wet ingredients, mixing well to incorporate.
  6. Fold in the chocolate.
  7. In your large EuroCAST Dutch oven, coat the sides and bottom with the 2 T softened butter, toss in 3-4 tablespoons Demerara sugar, and shake the pan to coat all the butter with the sugar. 
  8. Fill the Dutch oven with the batter up to 3/4 of the pan's capacity. (I have to say this because we have Dutch ovens of multiple sizes. Whichever one you use, you don't want to fill past 3/4.)
  9. Top with the long slices of banana, then with pumpkin seeds.
  10. Sprinkle the top with kosher salt and Demerara sugar. 

Cook until a knife comes out clean 30-40 minutes. Let rest until at room temperature. Then HAVE AT IT!


And if you're feeling like you need a new ice cream flavor in your life, buckle up. 

  1. Soften a pint of vanilla bean or coffee ice cream
  2. Blend in chunks of this delightful cake
  3. Pack into a freezer safe container and freeze until firm. 

You will thank me.