As usual, I had a couple of over-ripe bananas and needed to find something to make to use them up. I don’t know why we always end up with 2 or 3 bananas that never get eaten?!? I was thinking about making one of my muffin recipes, but then decided on this recipe for a double chocolate banana cake.
It’s super moist, rich and I used a combination of peanut butter and chocolate chips to make it even better. It takes all of 5 minutes to throw together and then 30 minutes of baking until you have this delicious cake. It can be eaten at room temperature, but I recommend eating it when it’s warm.
3 medium bananas, mashed
3/4 cup brown sugar
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1 egg
1 cup flour
1/2 cup cocoa powder, unsweetened
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips (I used a mix of peanut butter and chocolate chips)
Preheat oven to 350 degrees. Lightly grease a 8×8 inch baking dish and set aside.
In the bowl of a stand mixer, mix together the bananas and brown sugar. Add in the applesauce, vanilla and egg; mix until combined.
In a separate bowl, stir together the flour, cocoa powder, baking soda and salt. Add to the wet mixture and stir until just combined. Fold in the chocolate chips and then pour the batter into the prepared dish.
Bake for 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
Source: Super Healthy Kids
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