Crazy Chocolate Banana Cake

Crazy Chocolate Banana Cake

Mr 5 and I had a little fun in the kitchen today with this crazy chocolate banana cake. The crazy part of the cake is that it’s crazy that a cake can be made without eggs, butter and milk and still work.

There is nothing conventional about this recipe, except for the end result – a lovely moist cake that is perfect with chocolate buttercream icing.

This cake has also been referred to as depression cake as it is very cheap to make due to no eggs and dairy.

So if you are looking for a cake to make with the kiddos during the school holidays that is easy to make, fool proof and cheap this is the recipe for you.ย  Also, you bake the cake in the dish you mix it it – less dishes!


1 1/2 Cups Self Raising Flour
3 Tbs Cocoa
1 Cup White Sugar (I used 3/4 cup if you want to reduce the sugar)
1 Tsp Bicarbonate Soda
2 Overripe bananas, mashed
1 Tsp White Vinegar
1 Tsp Vanilla Essence
5 Tbs Oil (Light olive oil or sunflower are my recommendations)
1 Cup Water


1. Place the first 4 dry ingredients into the dish you are going to bake the cake in. Make three indents into the dry mix.

Crazy Chocolate Banana CakeCrazy Chocolate Banana Cake

2. In one indent pour the vinegar, the other the oil, and in the last the banana flowed by the water and vanilla essence.ย  Using a fork, mix all the ingredients together really well making sure to get everything off the bottom.

Crazy Chocolate Banana Cake Crazy Chocolate Banana Cake

3. Place into a preheat 160 degree celcius oven for 55 minutes.

Once baked allow to cool before spreading chocolate buttercream icing on top.

Crazy Chocolate Banana Cake

To make Chocolate Buttercream Icing

Simply place 125gm butter, 1 1/2 Cups Icing Sugar, 1/4 Cup Cocoa and 1 Tbs Milk into the bowl of a stand or electric mixer.ย  Beat until light and fluffy.

Crazy Chocolate Banana Cake

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38 Responses to Crazy Chocolate Banana Cake

  1. Mira July 3, 2015 at 8:50 pm #

    what is icing sugar?

    • Amanda July 5, 2015 at 10:55 am #

      It is also known as Powered Sugar

  2. Bishop July 4, 2015 at 9:04 am #

    How do you get the cake out of the bowl? Does it just come out becasue it’s glass?

    • Amanda July 5, 2015 at 10:55 am #

      Flip onto a cooling rack and then the cake pan will come off, leave to cool before flipping to the right side.

      • Bishop July 24, 2015 at 5:38 pm #

        Well sadly that didn’t work, for the effort the cake stuck to the glass dish and was a disaster ๐Ÿ™

  3. Sara July 5, 2015 at 9:51 pm #

    Is white vinegar just normal vinegar?

    • Amanda July 7, 2015 at 7:08 am #

      Yes, just the cheapo vinegar.

  4. Amy July 7, 2015 at 3:10 am #

    How many TBS of butter is 125 gm in the icing?

    • Amanda July 7, 2015 at 7:06 am #

      In Australia we use 20gm Tablespoons – so 6

  5. Ilknur July 7, 2015 at 6:50 pm #

    Could i use apple cider vinegar instead of white vinegar? Also, do I flip cake onto cooling rack while it is still hot. Thanks

    • Amanda July 8, 2015 at 8:48 pm #

      I haven’t tried it with apple cider vinegar but the vinegar is an important part of the reaction with the bicarbonate soda which makes it rise. Flip on to the cooling rack after it has cooled for 5 mins in the pan.

  6. Jodie July 7, 2015 at 9:35 pm #

    hi, just wondering if the vanilla goes in with the other wet ingredients? Thanks ๐Ÿ™‚

    • Amanda July 8, 2015 at 8:46 pm #

      Hi, yes add it with the water.

  7. gemma July 12, 2015 at 1:29 pm #

    Hi there
    Just wondering is there a difference between icing sugar and icing mixture??

  8. heather Beech July 18, 2015 at 8:49 am #

    Thankfully, it’s easy to explain the difference between the two icing sugars on the market. Icing sugar mixture, also known as confectioners’ sugar or powdered sugar, is pulverised granulated sugar crushed together with a small amount (about three percent) of cornflour.Mar 28, 2007

    • heather Beech July 18, 2015 at 9:05 am #

      sorry it appears the full explaination i googled for your question Gemma did not load. when i searched the internet a really good explanation was the first search return.

      • gemma August 6, 2015 at 8:11 pm #

        Thanks heather I’ll check it out!

  9. Mary August 12, 2015 at 7:48 pm #

    Is that one and a half cups of flour or one half of a cup ????

    • Amanda August 13, 2015 at 8:32 pm #

      one and half cups

  10. Rachel August 14, 2015 at 9:31 am #

    Can this cake be frozen, without the icing on top?

  11. Gigi September 13, 2015 at 5:11 pm #

    Can this be made without the banana due to allergy to them?

  12. filio September 18, 2015 at 4:15 am #

    Would malt vineger work or does it HAVE to be white?

    • Amanda September 21, 2015 at 8:38 pm #

      Hi Filio, I haven’t tried it with any other vinegar. As long as the vinegar makes bicarbonate soda bubble up then it should work.

  13. Jess September 18, 2015 at 1:47 pm #

    I substituted the flour for gluten free flour and this turned out to be the best gf cake I’ve made! Not all recipes work when you substitute flours but this was amazing. Moist, light and fluffy and you wouldn’t know its gluten free! So easy, uses pantry staples, this is definitely going to be my go to cake ?

    • Amanda September 21, 2015 at 8:37 pm #

      Hi Jess, that’s great news. Thanks for letting me know.

  14. Wella Dorado October 22, 2015 at 9:09 pm #

    How can i make self rising flour? I only have all purpose flour?

    • Amanda October 25, 2015 at 4:29 pm #

      Add 2 tsp baking powder with the plain flour. This will make self raising.

  15. Louise October 24, 2015 at 9:44 am #

    Amanda can you make these into cupcakes

    • Amanda October 25, 2015 at 4:28 pm #

      Most likely not as the cake needs to cook slow for the rising process to occur.

  16. Natalie November 12, 2015 at 5:20 pm #

    Hi, thanks for the great recipe.
    Just thought I would let you know I made this into cupcakes. I added a tsp of baking powder and obviously mixed all ingredients in a bowl. I baked them until skewer came out clean, from memory about 15-20 min. They turned out great.
    Thanks again.

    • Amanda November 17, 2015 at 6:59 pm #

      Thanks Natalie, that’s great to hear.

  17. Jackie May 16, 2017 at 6:26 pm #

    What could i use instead of vinegar… we have a vinegar allergy in this house?

    • Amanda May 19, 2017 at 4:12 pm #

      You could see if it works with lemon juice. I haven’t tried it but it could give them same affect as the vinegar does in this recipe.

  18. Charmaine February 6, 2018 at 7:12 pm #

    This cake has the most accurate name!! Crazy!! –
    the easiest cake I have ever made and ABSOLUTELY divine!! Thanks so much for sharing, itโ€™s now my No. 1 go-to!!! In love!!!

    • Amanda February 7, 2018 at 7:58 am #

      So glad you like it Charmaine, it’s such a great recipe.

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