Double Chocolate Banana Cake (+ Video)
This post may contain affiliate links, meaning that I may receive a commission at no cost to you if you use a link provided. All opinions shared are my own. You can review my full disclosure policy here.
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. 😉
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. 🙂
Recipe added 10/4/15. Also seen on Super Healthy Kids.
Double Chocolate Banana Cake
Ingredients
- 3 medium ripe bananas (about 1 cup)
- 3/4 cup brown sugar
- 1/2 cup applesauce
- 1 tsp vanilla
- 1 large egg
- 1 cup flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup 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 8x8-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.
79 Comments on “Double Chocolate Banana Cake (+ Video)”
Oh boy! This cake looks so soft and fluffy. Banana and chocolate have to be the best combination ever. I love this! Heading over for the recipe.
Thanks Jen! It was pretty dang delicious!
I’d love to try this with the over-ripe bananas on my counter…but….recipe button doesn’t work.
Sorry about that! The link button is fixed!
I can’t believe this actually lasted two whole days! It would be gone in a second in my house 🙂 Everyone knows cake is best warm! Looks delicious.
You are so right! Haha. Cake is better warm!
Normally I am not into chocolate cakes but I love that this is made with bananas!
The best way to have chocolate cake, if you ask me. 😉
Oh my goodness, this cake look so decadent and delicious, Amber! I love that you used healthier ingredients! It would be gone in a flash at our house!
Thanks Kelly! It was pretty darn tasty!
Made this for my Grandpas 76th Birthday and we all loved it! Delicious! Best chocolate cake I’ve ever had!
That sounds like the best birthday cake to me! So glad everyone enjoyed it Danyel!
What can be used as a replacement of the apple sauce?
You may use oil (canola or vegetable) in the same amount.
I used coconut oil. It was perfect with its hint of sweetness.
Great idea! Thanks for sharing Emily!
hi what if i dont have applesauce? can i add one more banana instead? thanks
That might work. Or you can substitute more oil.
This sounds amazing! Love chocolate and banana!
Thanks Eden!
Hi Amber, Ive tried many banana cake recipes but this one was the best. So chocolatey, but wholesome, not too sweet. Very simple recipe too, absolutely loved it. Thanks a lot, will definitely make it again.
Hi Martina! That’s fabulous news! Thank you so much for your comment! I’m so happy you loved it!
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!
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!
I can’t wait to try itt myself. Thanks for the Recipe ms Amber
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.
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!
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!
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.
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!
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!
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!
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.
For the Applesauce, do you use Unsweetened? That’s all I have.
Yes, unsweetened is preferred.
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!
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!
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!
Can you double the recipe to make a 9×13 cake pan
Absolutely! 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!
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!
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 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.
I had pinned this recipe a year or more ago and had been thinking about it every so often but only wanted to make it if and when I had applesauce (not an easy item to find in the country I live in). Finally was able to get the applesauce and the very first thing I thought about was this cake I had been dreaming of. I made it today, my husband and I just each ate a piece and we absolutely love it! This is definitely going to be my go to chocolate cake from now on! It’s so moist and fluffy and I love that it doesn’t use butter or oil so I don’t feel entirely guilty going back for seconds! Thanks for such an amazing recipe!
I’m so glad you enjoyed this recipe Athena! Thanks for your comment!
can this be made into muffins?
Yes! I would do 400 degrees Fahrenheit for 18 to 20 minutes.
I just made this! I want to eat the whole thing myself!!!! When I mixed everything and licked the spatula I wanted to eat it just like that! I like leaving the middle slightly goey :)))).Thank you for sharing this!
Awesome! I’m so glad you like it so much!
Hi Amber, Just made you cake for a dinner party tonight! Thank you so much for the the recipe!
You’re welcome Cindy! Enjoy!
So good. The banana flavor seems to have disappeared a day later. Thank you for this brilliant recipe.