This lightened up chocolate cake has no oil, uses bananas and applesauce to keep it moist, and has just the right amount of chocolate to make it feel like an indulgent treat. No frosting required!
The greatest thing about this banana cake, is that it whips up in a jiffy. The hardest part is waiting for it to bake in the oven. You can pour the batter into a loaf pan like you would regular banana bread. The square cake pan requires less baking time (30 minutes vs 1 hour for a loaf), which is nice when you are craving chocolate ASAP.
The greatest thing about this banana cake, is that it whips up in a jiffy. The hardest part is waiting for it to bake in the oven. You can pour the batter into a loaf pan like you would regular banana bread. The square cake pan requires less baking time (30 minutes vs 1 hour for a loaf), which is nice when you are craving chocolate ASAP.
Ingredients:
- 3 medium banana
- 3/4 cup brown sugar
- 1/2 cup applesauce, unsweetened
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup flour, all-purpose
- 1/2 cup cocoa powder, unsweetened
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips, semisweet
- 1/8 cup mini chips chocolate chips, semisweet
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.
