Blog Posts

Double Chocolate Banana Cake

 

This lightened up chocolate cake has no oil, uses bananas and applesauce to keep it moist, and has just the right amount of chocolate to make it feel like an indulgent treat. No frosting required!

Double Chocolate Banana Cake. This lightened up chocolate cake has no oil, uses bananas and applesauce to keep it moist, and has just the right amount of chocolate to make it feel like an indulgent treat. No frosting required! www.superhealthykids.com

Every now and then it’s okay to indulge in a little treat, but this chocolate cake is lightened up enough that you won’t feel horrible for eating it. Instead of oil, there are bananas and applesauce, which make this cake tender and moist. I used a stand mixer to mash the bananas and mix the applesauce. The cocoa and semi-sweet chocolate chips make it decadent, without being overly sweet like a regular frosted chocolate cake.

Double Chocolate Banana Cake. This lightened up chocolate cake has no oil, uses bananas and applesauce to keep it moist, and has just the right amount of chocolate to make it feel like an indulgent treat. No frosting required! www.superhealthykids.com

The greatest thing about this banana cake, is that it whips up in a jiffy. The hardest part is waiting for it to bake in the oven. You can pour the batter into a loaf pan like you would regular banana bread, but the square cake pan requires less baking time (30 minutes vs 1 hour for a loaf), which is nice when you are craving chocolate ASAP.

Double Chocolate Banana Cake. This lightened up chocolate cake has no oil, uses bananas and applesauce to keep it moist, and has just the right amount of chocolate to make it feel like an indulgent treat. No frosting required! www.superhealthykids.com

Chocolate cake brings back so many happy memories from my childhood. Growing up, my sister and I would put our chocolate cake in a bowl, pour milk on it, and then eat it. This cake is so moist that it totally doesn’t need milk, unless you are drinking it to wash down the chocolate, but I couldn’t help reminiscing about my younger days with my sister. If only life were as complicated as choosing chocolate cake with, or without milk. Haha. Ah to be young again!

Double Chocolate Banana Cake. This lightened up chocolate cake has no oil, uses bananas and applesauce to keep it moist, and has just the right amount of chocolate to make it feel like an indulgent treat. No frosting required! www.superhealthykids.com

Anyway, this cake is so good, you might make excuses to eat it for breakfast. I mean, it’s got fruit in it. That’s healthy enough for breakfast, right? *wink, wink*
Double Chocolate Banana Cake. This lightened up chocolate cake has no oil, uses bananas and applesauce to keep it moist, and has just the right amount of chocolate to make it feel like an indulgent treat. No frosting required! www.superhealthykids.com

If you like this recipe, you’ll want to check out my BANANA CHOCOLATE CHIP MUFFINS with tips and tricks to getting perfectly peaked muffins every time.

Banana Chocolate Chip Muffins. Kids love these healthy and delicious muffins! FOOD - Banana Chocolate Chip Muffins. Kids love these healthy and delicious muffins! http://www.superhealthykids.com/double-chocolate-banana-cake/

Amber is a wife and mother who loves to eat her dessert first! She started her blog, “Dessert Now, Dinner Later” in 2011, as a way to keep up with her skills as a culinary graduate while being a stay-at-home mom. Amber’s blog is a place for her to share her best recipes, tips, tricks, and tutorials, to help you be an outstanding home cook with culinary know-how.

Double Chocolate Banana Cake

Ingredients
  • 3 medium – banana
  • 3/4 cup – brown sugar
  • 1/2 cup – applesauce, unsweetened
  • 1 teaspoon – vanilla extract
  • 1 large – egg
  • 1 cup – flour, all-purpose
  • 1/2 cup – cocoa powder, unsweetened
  • 1 teaspoon – baking soda
  • 1/2 teaspoon – salt
  • 1 cup – chocolate chips, semisweet
  • 1/8 cup mini chips – chocolate chips, semisweet
Directions
  1. In a stand mixer with the paddle attachment, mix the bananas and brown sugar until the bananas are mashed and the sugar is dissolved.
  2. Add the applesauce, vanilla, and egg. Mix together.
  3. In a separate bowl, mix together the flour, cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until incorporated.
  4. Fold in the semi-sweet chocolate chips. Pour batter into a greased 8x8-inch baking dish. Sprinkle the top with mini chocolate chips.
  5. Bake at 350 degrees Fahrenheit for 25 to 35 minutes. Check the center with a toothpick to determine doneness. Best eaten warm.

Sign Up or Log In to save this recipe to your recipe box

Yum

Print Recipe


Products Used



49 Comments

You can, but you need to increase the amount of eggs to 5 instead of 1 because coconut flour is drier and more absorbent than all purpose flour.

Reply
Ashley Huddleston

I just made this tonight and it was amazing! I will definitely be printing out this recipe to use it again!

Reply
Kaylene

Hi I’m not sure what I’m doing wrong but my cake is not looking light and fluffy like this one not saying it’s not good though… Help please….

Reply

Make sure that you stir/sift your flour and cocoa powder before you measure them to lighten them up. When they’re stored, they settle and you end up measuring more if you don’t give them a quick stir first, resulting in a denser product. I hope this helps!

Reply
Eileen

If you froze it, how did you do it – did you double-wrap before putting it in the freezer, or freeze pieces on a tray and then wrap after frozen (can you tell I’m new to freezing?! ), did you microwave to defrost, and for how long, and most importantly, was it still good? Thanks!

Reply

I haven’t frozen this particular cake, but you can freeze cake in general when individually wrapped. I would just let it come to room temperature, but you can microwave it too. I’ve done that with frozen cookies. Start with 30 seconds and go from there.

Reply
Diahann

This cake was exactly what I needed today’s delicious and indulgent, and perfect to use overripe bananas and leftover applesauce. I used egg replacer (neat egg) and added a splash of almond milk to loosen batter a bit. Also added some PB to the top and swirled it. Baked for 35 minutes and it is delish!! I wanted to report my alterations in case anyone was in the same predicament. Great recipe, thanks!!

Reply
Kristi

My son loves this cake and wants to bring it to school for his birthday celebration. Is it possible to make it as muffins?

Reply

Absolutely Kristi! I would bake them at 400 degrees Fahrenheit for 15 to 20 minutes. The higher temperature helps them peak (round) at the top. Good luck!

Reply
Loretta O'Brien

Is there a way to know the approximate fat and sugar carbs? Is it More diabetic friendly using the applesauce and brown sugar? Suggestions?

Reply
Natalie Monson

You can analyze recipes here http://nutritiondata.self.com/ As far as brown sugar, it will metabolize the same as other sugars. Applesauce does have pectin and some fiber which will slow down the metabolizing and would be more diabetic friendly 🙂

Reply
Sarah

This is AMAZING. So moist and delicious!!! I put some peanut butter chips on it this time (I’ve made it a few other times) and that adds just that much more especially for those like me who love peanut butter.

Do you know the calories or fats, etc in this recipe?

Reply
Amber Brady

Hi Tina,

This recipe should make about 12+ cupcakes and you would bake them at 400 degrees Fahrenheit for 18 to 20 minutes.

Reply
Kelly Becker

I just tried a piece, delicious! What a quick and easy cake that doesn’t make me feel too guilty.

Reply

Wow delicious, I was looking for this everywhere.I’m definitely will make this next week end. Thanks

Reply
Julie

I made the cake recently. I cooked it as long as suggested and tested it before taking out of the oven. However the cake was much gooey-er than I expected and I wondered if I undercooked it. That said, it sure did taste good. We had it again another night and warmed it in the microwave to melt the choco chips. It turned out well on the re-heat.

Reply
Carmen

I used coconut sugar which is lower glycemic and it was really good. I would think dates would make it too wet but I’m not sure (I didn’t write the recipe, just trying to help! haha)

Reply
Carmen

Yum! My family loved this! It was gone in 2 days. I substituted a sprouted gluten free flour blend for the flour, 1 flax egg for the egg and coconut sugar for the brown sugar. It was moist, fudge and delicious!

Reply

Leave a Comment

Your email address will not be published. Required fields are marked *