Tasty Tuesday: Fudgy Chocolate Cherry Banana Cake
Prep time: 
Cook time: 
Total time: 
  • 5 eggs, beaten
  • 1 cup vegetable oil (I used olive oil) (*)
  • 2 ½ cup mashed bananas
  • 2 cups sour cherries (**)
  • 2 ½ cup gluten-free flour
  • ½ cup cacao
  • 1 cup coconut palm sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • *Although most of my baking has coconut oil, I have not tried it in this recipe.
  • ** I used frozen sour cherries that I drained very well. You can use fresh sour cherries, cherries, or any berries you like, fresh or frozen. If you use frozen, make sure you drain them well. Don’t squeeze them, just allow them to thaw and then drain the liquid that accumulates at the bottom.
  1. Pre-heat the oven to 350 F.
  2. Mix the dry ingredients (flour, cacao, coconut palm sugar, cinnamon, sea salt, baking soda) in a big bowl. Add the wet ingredients (eggs, oil, bananas) one at a time.
  3. Gently fold in the sour cherries (or whichever fruit you use).
  4. Pour the batter in a greased oven-proof 11x15" glass dish.
  5. Bake for 35-40 minutes or until a toothpick comes out clean.
Recipe by Orgali at https://orgali.ca/2016/08/cherry-banana-cake/