Wholewheat Banana Chocolate Streusel Cake


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Some crazy, maddening days scream for a slow down, for a cup of tea, some good music…can I tempt you with a  chocolate cake to go with it?  Lets make it better; how about a comforting chocolate banana cake?  Ok lets take it up a notch, how about a thick layer of crunchy streusel on top of it? Does that work for you?  It seems to have worked extremely well for all of us; I’ve made this cake 3 times  last week!!  And peace prevails in this house of mine…..

This cake is incredibly moist and rich.  Deep dark chocolate  combined with banana, gives a punch of flavor which just intensifies over time. Chocolate and banana is such a  classic  winning combination!  Put this cake in refrigerator and overnight it will develop an almost fudge like consistency. Oh and that streusel….makes me drool every time!  Mix of brown sugar, granulated sugar and the molten chocolate chips in the crumb brings out different textures. I love to pick on it before getting to the cake.

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Nobody will ever know this cake is wholewheat and vegan, its just so delectable!  Don’t throw away those over ripe, spotty bananas. They are the best ones to use here.  And how easy is it to put it all together…no mixer needed!  Being a sceptic about eggless cakes, I’ve never  made them.  But I did want to give it a shot, so I just simply left out the egg in the recipe. And what a happy surprise I got!  It went in school tiffins, mister’s lunch dabba, for tea time treat and of course for dessert!

Prep Time: 15 minutes       Baking Time :  35 minutes


Wholewheat flour –  180 gms

Baking soda – 1 tsp                                              Processed with VSCOcam with g3 preset

Cocoa powder – 40 gms

Cinnamon powder – 1/2 tsp

Pinch of salt

Brown sugar – 60 gms

Ripe bananas – 3

Coconut oil – 70 ml

For the streusel topping :

Wholewheat flour – 40 gms

Oats – 20 gms

Brown sugar – 25 gms

Granulated sugar – 25 gms

Coconut oil –  30 ml

Pinch of salt

Chocolate chips – 50 gms (optional)

How to

Preheat the oven to 180 C. Grease and flour 8″ by 4″ cake tin.

Start with the streusel: In a small bowl, mix together the flour, oats, sugars and salt.  Stir in the coconut oil.  Combine the chocolate chips, if using.  We are looking at a clumpy, wet sand consistency.   Put this away for a bit in the refrigerator.

Now the cake : Combine all the dry ingredients ( except sugar) in a small bowl.  Mash the bananas well in a large bowl. Add in the oil, stir well. Mix in the sugar and vanilla. Tip in the dry ingredients and mix until just combined.

Pour into the prepared tin. Top with the streusel. Press it down gently into the batter. Bake for 30 -35 mins or until a toothpick inserted in the center comes out clean.

Let cool in the tin for about 5 minutes, then turn out on a cooling rack.

Sit back, put your feet up, enjoy with a cuppa and a good book! 🙂

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Sonia Trakroo

Will definitely try this! What can I substitute for coconut oil. Or where can I find coconut oil to use for cooking…..