While perusing Pinterest, I saw a recipe for chocolate banana applesauce cake, which sounded a little silly, but I happened to have chocolate, bananas, and applesauce in the house, so I thought it would be fun to try out.
It turned out really well! It’s kind of the texture of banana bread, but tastes more like chocolate cake. The chocolate chips are definitely necessary in this cake, because they get all melty and delicious, and eliminate the need for frosting (obviously a need, not a want).
It’s weird because there’s no butter or oil in this cake. It’s mostly just bananas, applesauce, and the dry ingredients. I used whole wheat flour so it has a bit of that “healthy baking” taste, but only ever so slightly, and not in a bad way. More in a way that makes it seem like a suitable breakfast, instead of just a dessert. (I ate this for breakfast this morning).
Next time I have overripe bananas looking sad on my kitchen counter, I will remember this recipe, and the bananas will no longer look sad.
This recipe is adapted from Mom On a Timeout’s recipe.
2 ripe bananas, mashed
1/2 c. granulated sugar
1/4 c. brown sugar
1/2 c. applesauce (unsweetened)
1/3 c. water
1 tsp. apple cider vinegar (the recipe called for white vinegar but I didn’t have any)
1 1/4 c. flour (I used whole wheat)
1/4 c. cocoa powder
1 tsp. baking soda
1/4 tsp. salt
a buncha chocolate chips (around 2/3 c.)
Stir together bananas and all wet ingredients with the sugars. Then, add in all the dry ingredients. Mix in most of your chocolate chips. Pour into greased 8 x 8″ pan. Sprinkle with the rest of the chocolate chips. Bake at 350 degrees (F) until springy, around half an hour. Enjoy!
Until next time,