Double Chocolate Banana Cake + Video
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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. 🙂
Double Chocolate Banana Cake
Double Chocolate Banana Cake is lightly sweet, moist, and chocolatey. No frosting required!
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.
Notes
Nutrition Information:
Yield: 9 Serving Size: 1 pieceAmount Per Serving: Calories: 285Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 285mgCarbohydrates: 54gFiber: 4gSugar: 34gProtein: 4g
This data was provided and calculated by Nutritionix, and is an estimation only.
Recipe added 10/4/15. Also seen on Super Healthy Kids.
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Welcome!
Hi, I’m Amber! I am a culinary graduate and dessert lover! This is where I share my favorite sweet and savory recipes alongside my knowledge and skills as a culinary graduate. I hope you find something you like!
99 Comments on “Double Chocolate Banana Cake + Video”
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.
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!
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 sounds amazing! Love chocolate and banana!
Thanks Eden!
hi what if i dont have applesauce? can i add one more banana instead? thanks
That might work. Or you can substitute more oil.
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!
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!
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!
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. 😉
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!
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!
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!