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 if i dont add choc chips in the batter should i replace it with melted chocolate or the batter is good without it
The batter will be fine without it.
Just made this tonight, and I don’t think I will ever make regular banana bread ever again! It was chocolatey yummyiness. Since it is just me and thehubs we won’t eat it all in a day😬just curious how to store, countertop or fridge? Thanks
It should last up to a week or so. I would just put it on the counter. I’m glad you enjoyed it so much! You could probably freeze it too if you wanted. Banana breads always stay pretty moist. Double wrap it if you do!
Hi,
I want to try this today, but I have one question: which size was the cup you used?
I use the imperial measurement system here in the U.S. You can google lots of websites that will convert the measurements to the metric system if you need to. Enjoy!
I just made this it was really good, but I acidentally put 1 cup of applesauce was tasty though. mine did not look like your picture mine was more light brown not fudgey looking ill try again and use a different cocoa mix
I think I used dark cocoa powder here which is why it’s so dark. I’m glad it was tasty though!
Can you double the recipe to make a 9×13 cake pan
Absolutely! Enjoy!
I just made this today and it was absolutely awesome! I already had 3 pieces! Good thing today is my cheat day lol. 😊
LOVE cheat day! Haha. Glad you enjoyed it! Thanks for your comment Shawna!
You’re welcome! Once prepared do you know how much sugar, far, carbs and calories is total?
I don’t have that info off the top of my head, but you’re welcome to compute it into this nutrition calculator (https://recipes.sparkpeople.com/recipe-calculator.asp) or I love MyFitnessPal to generate that info too.
Thank you!
Just one question, should I use room temperature egg?
Thanks! Can’t wait to try it
Doesn’t matter. Refrigerated or room temperature is fine. Enjoy!
OMG!! Just made this!! It is going to be really hard not to eat the whole pan. I made a couple of substitutions in keeping with my current health changes. Hopefully you don’t mind that I’m putting them here. I used organic coconut sugar instead of brown sugar. So yummy. It doesn’t taste coconut-y. Just a warm, rich flavour. I also used organic oat flour instead of white flour. It still turned out wonderfully. Just like your pictures!! And so yummy in my tummy! Thanks for a great recipe!
I’m happy to hear your adjustments Kat! It helps others who want to make substitutions as well. So glad you liked it!
For the Applesauce, do you use Unsweetened? That’s all I have.
Yes, unsweetened is preferred.
How much time bake and what temp?
It’s all in the recipe card. If you are on mobile, you need to click the purple “Read More” button and scroll down to the recipe.