Double Chocolate Banana Cake + Video
Double Chocolate Banana Cake is lightly sweet, moist, and chocolatey. No frosting required!
Boy, oh boy do I have a delicious recipe for you today! I don’t usually bake with my brown bananas because I freeze them to use in smoothies, but this time, I decided to make cake — chocolate cake! This even errs on the side of healthy, plus, it’s so incredibly moist, you don’t need frosting!
So, how is this cake healthy? I said, “it errs on the healthy side.” As in there is no oil, and applesauce helps sweeten it with only 3/4 cup of brown sugar. So it’s more like a lightened up recipe. It’s still a treat. Let’s keep it real here. 😉
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Why no frosting? There are semi-sweet chocolate chips on the inside and mini semi-sweet chocolate chips on the outside. When you eat it warm, it’s the best melty-chocolate experience.
Why should I make this? Banana bread is boring, and chocolate makes everything better! Plus, doesn’t it look so yummy? This cake tastes as good as it looks!
How long did this cake last at my house? 2 days. It would have been one if my husband didn’t stop me from eating it. Haha! Okay, overindulging is never a good idea, but I’m just sayin’, this cake is good! It’s eat cake for breakfast good. 🙂
Double Chocolate Banana Cake
Ingredients
- 1 ¼ cups (288 g) mashed bananas, (about 3 small/medium ripe bananas)
- ¾ cup (150 g) light brown sugar, gently packed
- ½ cup (122 g) unsweetened applesauce*
- 1 tsp vanilla extract
- 1 large egg
- 1 cup (120 g) all-purpose flour, (stir, spoon & level)
- ½ cup (40 g) unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (170 g) semi-sweet chocolate chips
- 2 Tbsp mini chocolate chips for topping – optional
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.
Video
Notes
- You can substitute any neutral tasting oil for the applesauce.
Nutrition
Did you make this?
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Recipe added 10/4/15. Also seen on Super Healthy Kids.
This was so great! Even if I smashed it a little, I cut the cake in 16 portions to prevent my family from finishing it up in a day. Well, even if we didn’t eat it whole, in less than three hours we devoured more than half of the cake! Thank you for a wonderful recipe and as you said, it is best eaten warm!
I’m so glad your family enjoyed this cake Silvia! Thanks for sharing your experience with the recipe.
This is absolutely DELICIOUS! We have made it several times now and I always have to double it for a 9×13. I have 5 kids and everyone wants a big piece. I think I’m going to try making it as a bundt today…doubled of course.
I’m so glad to hear that Janae! Thanks for taking the time to share your experience with the recipe.
Did you make this as a Bundt cake? Was it successful? I would like to try. What temp and how long did you bake your Bundt for?
I’m sure you would have to double the recipe and probably bake it for about 55-65 minutes or so.
Love love love! It was a huge success with my friends who I got together for coffee & dessert.
I added a few of my own twists; 2 tablespoons of espresso powder, instead of semi-sweet chocolate chips I have used unsweetened chocolate chips & layered top not only with mini chocolate chips but with Heath bits too!
Great, great dessert with coffee. It was like a brownie cake! Thank you for sharing this wonderful dessert 😍
Yay! I’m so glad you are enjoying this cake Joanne. Thanks for sharing your experience with the recipe.
This cake is excellent! It taste more like bananas than it does chocolate. It is very moist and with whipped cream it is even better. Very good recipe.
Loved this! Not a big banana fan but it was delicious. What is the shelf life/should it be left out or refrigerated?
Hi Samantha, glad you enjoyed this recipe. This cake can be left out at room temperature. It will last up to 4-7 days.
Boy! is that cake AMAZING or what?? omg my husband had to get the cake away from me and hide it because I was about to finish it all myself alone lol!! it is absolutely delicious and the banana flavor is just the right amount! I am dreaming about it as I write this lol. Thank you thank you thank you for this recipe! the funny thing is that I was looking for a banana chocolate brownie recipe and when I saw the pictures of this recipe I said Voila! I found the brownie recipe! Later!!! after I almost ate the whole thing I went to write this review and realize it is actually a cake!!!! lol good thing I did not see that before otherwise I would have never found this treasure! thanks again!!
Glad you approve of this recipe Anne! It’s definitely moist and fudgy like brownies.
oh btw, what of I wanted to make this cake without the banana> what would it be a good replacement that is not fruit? lets say I wanted just chocolate all the way? thank you in advance!
I would use this recipe and add chocolate chips: https://www.dessertnowdinnerlater.com/chocolate-cupcakes-recipe/
Love this recipe! I make it with gluten free all purpose flour and it’s amazing!
That’s wonderful! Thanks for sharing your experience with the recipe!