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.
Hi, I just made this cake and I’m trying to eat a little healthier so I substituted the all purpose flour to a white whole wheat flour. I did not tell my husband that it’s a healthier cake as you had already so that I would get his unbiased opinion. Well he loved it!!! He said it’s a cross between a brownie and a cake. He didn’t even realize there was bananas in it. Great recipe will definitely do it again. Thanks for sharing.
I’m so glad it was a success Veronica! Thanks for your feedback!
Hi! Your recipe is soooo good! This is one of the recipes I love to bake over and over again. Thanks for sharing this!
Thanks for your comment! So happy you enjoyed it!
I thought this could be a good low sugar birthday cake for my son’s 2nd birthday and tested out the recipe tonight. It was SO good, very fudgy. It’ll be perfect, thanks.
I’m glad you enjoyed it Christina! Thanks for your comment!
Turned out that it was still too mooshy in the middle:(
I’m sorry to hear that Stephanie. You can try baking it longer, or less banana next time. It should equal about 1 cup.
To be honest, I wasn’t expecting it to be so dessert-like (even though “cake” was in the title)! I was just looking for a tasty alternative to muffins and loaves to use up bananas. But this was CAKE! My husband, who doesn’t like dessert, said this was a 10/10 and even had a 2nd piece. Thanks so much for this!
Hi Mallory!
That’s the best news! I love when a recipe converts someone! 😉 Thanks for taking the time to leave your review. I’m so glad y’all like it!
Made this using coconut sugar instead of brown, added a 1/2 cup unsweetened coconut flakes, and sprinkled regular chips on top. Turned out fantastic! Was actually better the next day.
Nice! Thanks for sharing your adjustments Cheryl!
Can this be made in advanced and frozen like banana bread?
I don’t see any reason why that would be a problem. Go for it!
I made it today and it’s all gone in a few hours! Mine was a little more dense though. Yours in the pictures look fluffy and moist. Have any idea what i might have done differently? Thanks for the great recipe, nonetheless.
You could try sifting your dry ingredients to see if that helps. Another possibility could be that your bananas were bigger than mine. Shoot for 1 cup of mashed banana. It should be moist, even it it’s slightly heavy.
I can’t wait to try itt myself. Thanks for the Recipe ms Amber
Is this supposed to be unsweetened cocoa powder or just cocoa powder? Any brand suggestions? Can’t wait to make this! Thanks!
Yep! They are actually the same thing. I prefer Hershey’s Special Dark or Saco Premium Baking Cocoa.
Awesome! Also can I substitute Greek yogurt for the applesauce?
You could try it. I can’t vouch for how it will do. Hopefully not too differently, since they are both great substitutions for fat. It should still be plenty sweet with the bananas and sugar. Let me know how it goes!
It was SO good. I’m bringing it to my sorority for my sisters to devour. Thanks for the great recipe!
I’m so glad! Thanks for the update Elizabeth!
This is delicious – I swap the applesauce for coconut oil if I want something more dessert-y (it marries really well) and when I need a GF dessert, I just swap the flour for TJ’s or Arrowhead 1-1 GF flour mix and it’s so tasty and easy.
That sounds fabulous Emily! Thanks for your tips!