September 9, 2015 | Home >Popular > Healthy Kids > Best Recipes >Double Chocolate Banana Cake
Double Chocolate Banana Cake
September 9, 2015 | Home >Popular > Healthy Kids > Best Recipes >Double Chocolate Banana 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!

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

  • Nutrition per serving   % daily value
  • Calories: 635 32%
  • Fat: 17 g 26%
  • Carb: 124 g 41%
  • Fiber: 9 g 36%
  • Protein: 9 g 18%
  • Sugar: 79 g

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.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 635 32%
  • Fat: 17 g 26%
  • Carb: 124 g 41%
  • Fiber: 9 g 36%
  • Protein: 9 g 18%
  • Sugar: 79 g
written by
Amber Brady

Leave a Comment

Your email address will not be published.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

Comments(56)
amanda says:

Can you use this recipe with a gluten free coconut flour?

Amber Brady says:

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.

Ashley Huddleston says:

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

Amber Brady says:

That’s great to hear Ashley! Thanks for your review!

charity says:

This looks so good my mouth is watering can’t wait to make it!

Amber Brady says:

Thanks Charity! I hope you love it!

Amber says:

Can I use oats and almond meal in place of flour?

Amber Brady says:

You can swap 1/4 cup of the flour with almond meal or oat flour, but you will still need the other 3/4 cup of flour because of the gluten.

Amber says:

I made this with only oat flour and is was just as great as with using ap flour.

Kaylene says:

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….

Amber Brady says:

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!

Oh my gosh this looks amazing! Put this on my to-do list! 🙂

Amber Brady says:

Thank you Heidi! I hope you enjoy it!

Amy says:

This is so decadent. We love it, especially warm with a bit of vanilla ice cream.

Kristin says:

Do you think I could try an AP gluten free flour with some xantham gum?

Lesley says:

Can this be frozen in portions?

Amber Brady says:

I don’t see why not. Double wrap it to keep it from getting freezer burnt.

Eileen says:

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!

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.

Diahann says:

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!!

Amber Brady says:

Sounds like some great additions! Thanks for sharing!

Kristi says:

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

Amber Brady says:

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!

Karen says:

If I don’t have a stand mixer can I mix by hand? Thanks! Looks amazing!

Amber Brady says:

Absolutely Karen! Just use a potato masher to mash the bananas by hand and then follow the recipe. Enjoy!

Loretta O'Brien says:

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

Natalie Monson says:

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 🙂

haizun says:

Hi. What can I do if I don’t have applesauce? Thank you!

Amber Brady says:

You can use oil (vegetable, canola, coconut) with the same ratio (so 1/2 cup).

Robin says:

It’s in the oven now. Can’t wait to try it!

Sarah says:

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?

Natalie Monson says:

Glad you liked it!
All the recipes we add to our membership site are analyzed for the calories, fat, carbs, fiber, and sugar. You can see more details here:
http://www.superhealthykids.com/meal-plan-memberships/

The other recipes we post for our blog can be calculated at http://nutritiondata.self.com/

Tina Anderson says:

Have you try this recipe as a cupcake or muffin?

Amber Brady says:

Hi Tina,

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

Kelly Becker says:

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

max says:

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

Monette Goodrich says:

How long should cake bake if recipe is doubled in 9×13 pan????

Amber Brady says:

It should bake about the same amount of time since it will be the same thickness. Maybe 30 to 40 minutes.

Kriti says:

Hi Amber! Cant wait to try this recipe. Can i replace flour with wheat flour?

Julie says:

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.

Hi Julie,

The size of your bananas might have effected the texture a bit. 3 medium bananas is about 1 cup mashed. You can try mashing the bananas finer next time too. Glad it reheated well for you!

Jen says:

Could this still be frosted? I’m thinking of trying it for a birthday cake.

It’s really moist and chocolatey as is, but you could frost it I suppose.

VC says:

is it possible to leave out the brown sugar or sweeten with dates?

Carmen says:

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)

Carmen says:

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!

Divya says:

Could I replace applesauce with Low fat yoghurt?

AJ says:

This recipe is truly fantastic! Thank you!!! I used half spelt/half AP flour and the cake was delicious. I will be making this often.

Melissa says:

I’d like to make this for my son’s first birthday on Sunday. Can I make this today (Friday) or is that too far in advance? How would you store this cake to keep it fresh?

Obviously, it will taste better the closer you make it to when you want to eat it, but if you want to make it today, just be sure to cover it tightly and store it at room temperature it should be okay.

Shanelle Bounds says:

This cake looked so good I had to try it asap! I just made it with my son.😍 We added:
-2/4 c brown sugar and I/3 c sugar
-we put nutella in the middle of the cake. (Cake batter, nutella, cake batter.)
-we put extra chocolate chips on top
-cooked it for 30 mins

It smells so good in here!!

Natasha says:

This recipe is wonderful! I had some bananas that I either needed to make something or throw out they couldn’t have lasted another day and love chocolate with bananas so found this. I made muffins out of it and baked on 350 for 15 min. They turned out fantastic!! Thank you!

heidi says:

hi! would this recipe work out if I made it in two 8” circle pans and stacked them? like birthday cake style?

You may want to 1 1/2x or 2x the recipe since it’s only for one 8-inch square dish. It’s really moist though. I worry about it being to heavy to stack. Good luck if you decide to try it out!

Subscribe!
Join over 50k subscribers and get free weekly recipes, resources, and fun delivered right to your inbox.