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”
Love love love! It was a huge success with my friends who I got together for coffee & dessert.
I added a few of my own twists; 2 tablespoons of espresso powder, instead of semi-sweet chocolate chips I have used unsweetened chocolate chips & layered top not only with mini chocolate chips but with Heath bits too!
Great, great dessert with coffee. It was like a brownie cake! Thank you for sharing this wonderful dessert 😍
Yay! I’m so glad you are enjoying this cake Joanne. Thanks for sharing your experience with the recipe.
This cake is excellent! It taste more like bananas than it does chocolate. It is very moist and with whipped cream it is even better. Very good recipe.
Loved this! Not a big banana fan but it was delicious. What is the shelf life/should it be left out or refrigerated?
Hi Samantha, glad you enjoyed this recipe. This cake can be left out at room temperature. It will last up to 4-7 days.
Boy! is that cake AMAZING or what?? omg my husband had to get the cake away from me and hide it because I was about to finish it all myself alone lol!! it is absolutely delicious and the banana flavor is just the right amount! I am dreaming about it as I write this lol. Thank you thank you thank you for this recipe! the funny thing is that I was looking for a banana chocolate brownie recipe and when I saw the pictures of this recipe I said Voila! I found the brownie recipe! Later!!! after I almost ate the whole thing I went to write this review and realize it is actually a cake!!!! lol good thing I did not see that before otherwise I would have never found this treasure! thanks again!!
Glad you approve of this recipe Anne! It’s definitely moist and fudgy like brownies.
oh btw, what of I wanted to make this cake without the banana> what would it be a good replacement that is not fruit? lets say I wanted just chocolate all the way? thank you in advance!
I would use this recipe and add chocolate chips: https://www.dessertnowdinnerlater.com/chocolate-cupcakes-recipe/
Love this recipe! I make it with gluten free all purpose flour and it’s amazing!
That’s wonderful! Thanks for sharing your experience with the recipe!
Can I use a liquid sweetener and reduce the amount?
I’ve only made the recipe as written, so I can’t say for sure.
YUM. that is all i have to say about this cake. so yum.
I’m so glad you enjoyed this cake Claire!
YUM. that is all i have to say about this cake. so yum.
I tried your recipe and used all the ingredients listed.
I loved this cake, correction. We, all loved this cake.
My husband and I just wanted more. It’s one of the
best recipes I’ve tried and by the way, love it with
the applesauce. Thanks for the recipe Amber.
Great work
So glad your family is enjoying this recipe Ester! Thanks for your comment!
Hello,
Wanting to make this but wanting to know if it would be better results with almond flour or coconut flour instead of regular flour?
Thank you!
I’ve only made this recipe with all-purpose flour. You’d have to adjust the recipe heavily to substitute with almond or coconut flour. And the product would be much more dense.
So good. The banana flavor seems to have disappeared a day later. Thank you for this brilliant recipe.
Hi Amber, Just made you cake for a dinner party tonight! Thank you so much for the the recipe!
You’re welcome Cindy! Enjoy!
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!
can this be made into muffins?
Yes! I would do 400 degrees Fahrenheit for 18 to 20 minutes.
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!
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!