Description
This moist and rich Double Chocolate Banana Cake combines the natural sweetness of ripe bananas with deep cocoa flavor and chunks of chocolate for an indulgent yet easy-to-make dessert. Perfectly balanced with light brown sugar and unsweetened applesauce for moisture, this cake is a delicious treat to enjoy warm or at room temperature.
Ingredients
Wet Ingredients
- 1 ¼ cups mashed bananas (about 3 small/medium ripe bananas)
- ¾ cup light brown sugar (gently packed)
- ½ cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 large egg
Dry Ingredients
- 1 cup all-purpose flour (stir, spoon & level)
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
Chocolate
- 1 cup semi-sweet chocolate chips
- 2 Tbsp mini chocolate chips for topping (optional)
Instructions
- Mash Bananas and Sugar: In a stand mixer fitted with the paddle attachment, combine the mashed bananas and light brown sugar. Mix until the bananas are fully mashed and the sugar is dissolved, creating a smooth mixture.
- Add Wet Ingredients: Add the unsweetened applesauce, vanilla extract, and egg to the banana mixture. Mix together thoroughly until all wet ingredients are combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt ensuring an even distribution of leaveners and cocoa.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet banana mixture. Mix just until all ingredients are incorporated to avoid overmixing and potential toughness.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips to distribute them evenly throughout the batter.
- Prepare Baking Dish and Add Batter: Grease an 8×8-inch baking dish with butter or non-stick spray. Pour the batter into the dish and smooth the top. Sprinkle the optional mini chocolate chips evenly over the surface.
- Bake the Cake: Preheat your oven to 350°F (175°C). Bake the cake for 25 to 35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool and Serve: Let the cake cool slightly in the pan before slicing. Best enjoyed warm to fully appreciate the melty chocolate chips and moist texture.
Notes
- Using ripe bananas ensures natural sweetness and moisture in the cake.
- Applesauce replaces oil for a lighter texture and fewer calories.
- Check baking progress at 25 minutes to avoid overbaking; oven temperatures may vary.
- For a more intense chocolate flavor, use Dutch-processed cocoa powder.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate based on preference.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat slices briefly in the microwave to regain warmth and softness before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
