Submitted by Nigerian Soul

About the cook: My passion started sitting in front of the television as a young boy, watching food network with my mom, dad and sister. From there I moved to the kitchen where I practiced simple dishes: cakes pies, and cookies, while trying not to burn my hand on the oven, to later in life using my family as guinea pigs when I started my first catering business...

About the dish: Delicious made-from-scratch chocolate cake with the perfect mix of smooth chocolate, and ripe bananas. A dessert so good that you won’t know it’s good for you.

National Origin: None

Serves: 6

Estimated Time: 1 to 2 Hours


Self-rising flour 1 cup
Dark brown sugar ⅓ c
salt ⅛ tsp
vanilla extract ½ tsp
water ⅔
Canola oil 1 oz
coconut oil, melted 1.5 tbl
Extremely ripe banana 1
cocoa powder 2 tbl
Smooth peanut butter 2 tbl


Pre-heat the oven to 350ºF. Line a standard loaf tin with baking parchment.
Mash bananas and stir well
Add the dry ingredients to bananas: flour, baking powder, sugar, and salt.
Whisk in coconut oil, canola oil, water, and vanilla extract
Pour half of the batter into a separate bowl. In one bowl, fold in the 3 tbl of cocoa powder; in the other, mix in the peanut butter.
Now pour half of the peanut butter batter at the bottom of the lined tin. Spread out with a spatula, then do the same with all chocolate batter. Repeat with the remainder of the PB batter, and use fork or toothpick to create swirl with light peanut butter and chocolate.
Bake in oven-45 MINUTES until toothpick comes out clean

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