Double Chocolate Banana Cake

Pieces of chocolate banana cake on a sheet pan.

Double Chocolate Banana Cake has no oil but is super moist from the applesauce with the perfect texture. Fudgy with just the right amount of banana flavor.

Course Dessert

Cuisine American

Keyword banana, banana cake, chocolate cake

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 210kcal

Author Wendie Williams

Ingredients

3 large ripe bananas
3/4 cup brown sugar
1/2 cup applesauce unsweetened
1 teaspoon vanilla
1 large egg
1 cup flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mini chocolate chips plus 2 tablespoons I use semi sweet
Powdered sugar optional

Instructions

Preheat oven to 350 degrees. Spray a 8x8 baking pan with non stick cooking spray.
In a medium bowl add bananas and mash, then add brown sugar and whisk until smooth. Add applesauce, egg and vanilla and whisk until well combined.
In another medium bowl mix together flour, cocoa, baking soda and salt.
Add the dry ingredients to the wet and mix until combined. Fold in the chocolate chips.
Pour batter into pan, sprinkle with 2 tablespoons chocolate chips.
Bake 25-30 minutes. Check center with a toothpick to determine doneness.
Cool slightly, and sprinkle with powdered sugar before serving if desired

Video

Notes

I like to use speciak dark unsweetened cocoa but regular unsweetened cocoa can also be used.

Store chocolate banana cake in the refrigerator for 4-5 days.

Freezing directions Wrap each piece in plastic wrap and place them in a large ziplock freezer bag and freeze for up to 3 months. thaw in the refrigerator.

Nutrition