Chef Monica’s Back to School Double Chocolate Banana Cake
I love this recipe as a chef and a mom.It’s light and fluffy chocolate cake that has no oil, uses bananas and applesauce to keep it moist, and has the perfect amount of chocolate to make it feel like a succulent treat. No frosting needed.The greatest thing about this banana cake is that it comes together super quick. The hardest part is the waiting while it bakes in the oven. You can pour the batter into a loaf pan like you would regular banana cake, but 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.This chocolate cake totally reminds me of simpler times when my sister and I were just kids and would put our chocolate cake in a bowl, microwave it for a couple seconds, and pour milk on the warm cake and then eat it. This cake is so moist that it totally doesn’t need milk, unless you are drinking it to wash down the chocolate.Anyway, this cake is so good, you might make excuses to eat it for breakfast. I mean, it’s got fruit in it. That’s healthy enough for breakfast, right? Wink, wink, just kidding.Please let me know what you think, and if you love it, please share this with a friend!
- 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 – semisweet chocolate chips
- 1/8 cup mini chips – semisweet chocolate chips
- 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.