Double Chocolate Banana Cake

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A healthy cake recipe that doesn’t disappoint!

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. 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

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.

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.

For more chocolate cake recipes, try:

Double Chocolate Banana Cake

4.89 from 17 votes
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Servings: 10

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

Instructions

  • In a stand mixer with the paddle attachment, mix the bananas and brown sugar until the bananas are mashed and the sugar is dissolved.
  • Add the applesauce, vanilla, and egg. Mix together.
  • 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.
  • Fold in the semi-sweet chocolate chips. Pour batter into a greased 8×8-inch baking dish. Sprinkle the top with mini chocolate chips.
  • Bake at 350 degrees Fahrenheit for 25 to 35 minutes. Check the center with a toothpick to determine doneness. Best eaten warm.
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101 Comments

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….

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!

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!

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!!

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

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?

Hi Tina,

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

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.

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)

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!

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.

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?

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!!

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!

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


First time baked this and hmmmm…! Great taste! I made it for 6 servings and used a 13″x7″ pan and it took 40 mins. I also added walnuts, and used 1/4 cup of milk chocolate chips and whole wheat flour. We love it! ?


Made this for my brother in laws birthday. The entire cake was gone in a blink of an eye. Everyone loved it. The only change I made was to use coconut sugar instead of brown sugar. Baked in 8 inch pan took 35 min. Will most defiantly make again and again.

If you ditched the “All purpose flour” it would be healthier, not to mention less carbs, calories and SUGAR.
Looks yummy though


Wow. This was so rich and delicious. I had to package half of it and give it away immediately, otherwise I would have made short work of it in only a couple of days. My kid loved it, too. She’s already asking me when I’m going to make it again.

I just made this it’s so delicious and moist my 3 year old daughter loves it too she kept asking for more but I had to stop her…lol


I have made this 3 times and it was delicious every time! I truly felt I was indulging in a dessert. I did not feel like I was missing out on the sweetness.

Super Healthy Kids! I was going to make this but then looked at the nutrition facts – 31g of sugar per serving! Straight away your child is getting 6g more sugar than daily allowance

I made this cake today and it is amazing!!! S o moist and chocolatey almost like a mud cake but with fruit in it..So good..I will definitely be making this again!!

Thank you so much for this recipe. I was looking for a sugar-free, fruit- based cake for my daughter’s first birthday. I didn’t put the brown sugar, and added a banana (they were very ripped so very sweet)
She never had sugar or chocolate before, but she loves banana so I wasn’t sure she would love it . It was a success!! Both kids and adults loved it

I made the cake today and it was awesome. It was moist and chocolaty and really wonderful. My mom and daughter loved it. It’s a bit healthier than other cake recipes, needs no frosting and satisfies the chocolate cravings. Will definitely be making this again.

doesn’t get any better than this! ok, so I added walnuts and served warm with whip, and its sooo moist and delish. My current favorite dessert. Give it a try, you won’t be disappointed.

Hi. I just made this for my girls afternoon tea, it’s so good. The smell when they walked in!!
I used greek yoghurt instead of apple sauce as that’s what I had in the fridge ( apple sauce is not a big thing here in NZ) turned out so moist, light and fluffy and fudgy all at the same time. We had it warm, not long out of the oven as we couldn’t resist ha ha. Great recipe , thanks!


I made this cake without the apple sauce as I did not have any but added Greek yoghurt as one lady in the comments suggested. I also only put the chocolate chips in the cake and omitted sprinkling the chocolate chips on top but did added fresh raspberries for added vitamins. I also did not put the sugar in but added a quarter of honey for sweetness. The cake has come out moist and gooey. It is not too sweet but I like it that way.

I was looking for something a little different as I had bananas too use up
I only have dark brown sugar
And no coco powder
But I have dark chocolate chunks and dark chocolate
chips! How would I adjust

Can’t wait to try this! A couple of questions: did you use natural or Dutch processed cocoa? Also, what changes would I need to make if I’m using a 9” square pan? Thank you!

Hi Sara! You can use either kind of cocoa powder. As for using a 9″ pan, I would just check the cake for done-ness a few minutes earlier than the recipe calls for. Start peeking in at 20 minutes to see if the cake is firm in the middle. If not, check again at 25 minutes. I hope this helps!