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.
Jen | Baked by an Introvert says
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.
Amber says
Thanks Jen! It was pretty dang delicious!
JB says
I’d love to try this with the over-ripe bananas on my counter…but….recipe button doesn’t work.
Amber says
Sorry about that! The link button is fixed!
I Say Nomato (@ISayNomato) says
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.
Amber says
You are so right! Haha. Cake is better warm!
spiffycookie says
Normally I am not into chocolate cakes but I love that this is made with bananas!
Amber says
The best way to have chocolate cake, if you ask me. 😉
Kelly - Life Made Sweeter says
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!
Amber says
Thanks Kelly! It was pretty darn tasty!
Danyel says
Made this for my Grandpas 76th Birthday and we all loved it! Delicious! Best chocolate cake I’ve ever had!
Amber says
That sounds like the best birthday cake to me! So glad everyone enjoyed it Danyel!
Yumna says
What can be used as a replacement of the apple sauce?
Amber says
You may use oil (canola or vegetable) in the same amount.
Emily says
I used coconut oil. It was perfect with its hint of sweetness.
Amber says
Great idea! Thanks for sharing Emily!
chona Chung says
hi what if i dont have applesauce? can i add one more banana instead? thanks
Amber says
That might work. Or you can substitute more oil.
Edenpassante says
This sounds amazing! Love chocolate and banana!
Amber says
Thanks Eden!
Martina says
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.
Amber says
Hi Martina! That’s fabulous news! Thank you so much for your comment! I’m so happy you loved it!
Emily says
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.
Amber says
That sounds fabulous Emily! Thanks for your tips!
Elizabeth says
Is this supposed to be unsweetened cocoa powder or just cocoa powder? Any brand suggestions? Can’t wait to make this! Thanks!
Amber says
Yep! They are actually the same thing. I prefer Hershey’s Special Dark or Saco Premium Baking Cocoa.
Elizabeth says
Awesome! Also can I substitute Greek yogurt for the applesauce?
Amber says
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!
Elizabeth says
It was SO good. I’m bringing it to my sorority for my sisters to devour. Thanks for the great recipe!
Amber says
I’m so glad! Thanks for the update Elizabeth!
Joseline Buban says
I can’t wait to try itt myself. Thanks for the Recipe ms Amber
Lazydandelion says
Can this be made in advanced and frozen like banana bread?
Amber says
I don’t see any reason why that would be a problem. Go for it!
Lazydandelion says
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.
Amber says
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.
Cheryl says
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.
Amber says
Nice! Thanks for sharing your adjustments Cheryl!
MalloryBrisson says
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!
Amber says
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!
Stephanie K says
Turned out that it was still too mooshy in the middle:(
Amber says
I’m sorry to hear that Stephanie. You can try baking it longer, or less banana next time. It should equal about 1 cup.
Christina Sposato says
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.
Amber says
I’m glad you enjoyed it Christina! Thanks for your comment!
Esther Faith Calpe Bawa-an says
Hi! Your recipe is soooo good! This is one of the recipes I love to bake over and over again. Thanks for sharing this!
Amber says
Thanks for your comment! So happy you enjoyed it!
Veronica says
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.
Amber says
I’m so glad it was a success Veronica! Thanks for your feedback!
Letha prewitt says
How much time bake and what temp?
Amber says
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.
Ali says
For the Applesauce, do you use Unsweetened? That’s all I have.
Amber says
Yes, unsweetened is preferred.
Kat Scott says
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!
Amber says
I’m happy to hear your adjustments Kat! It helps others who want to make substitutions as well. So glad you liked it!
Adriana M says
Just one question, should I use room temperature egg?
Thanks! Can’t wait to try it
Amber says
Doesn’t matter. Refrigerated or room temperature is fine. Enjoy!
Shawna says
I just made this today and it was absolutely awesome! I already had 3 pieces! Good thing today is my cheat day lol. 😊
Amber says
LOVE cheat day! Haha. Glad you enjoyed it! Thanks for your comment Shawna!
Shawna says
You’re welcome! Once prepared do you know how much sugar, far, carbs and calories is total?
Amber says
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.
Shawna says
Thank you!
Michelle says
Can you double the recipe to make a 9×13 cake pan
Amber says
Absolutely! Enjoy!
Luna says
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
Amber says
I think I used dark cocoa powder here which is why it’s so dark. I’m glad it was tasty though!
lotte says
Hi,
I want to try this today, but I have one question: which size was the cup you used?
Amber says
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!
Marge Mull says
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
Amber says
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!
Sadia says
Hi if i dont add choc chips in the batter should i replace it with melted chocolate or the batter is good without it
Amber says
The batter will be fine without it.
Athena says
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!
Amber says
I’m so glad you enjoyed this recipe Athena! Thanks for your comment!
karen says
can this be made into muffins?
Amber says
Yes! I would do 400 degrees Fahrenheit for 18 to 20 minutes.
Liyana says
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!
Amber says
Awesome! I’m so glad you like it so much!