This one-bowl Chocolate Banana Applesauce Cake is made without oil or butter and is perfect for snacking! Beautifully moist and perfectly decadent, you won’t even miss the frosting!
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As much as I love banana bread, and believe me, I love it A LOT, sometimes I want something different. Something like this cake for instance. Incredibly moist and fudgy this cake is almost brownie-like in consistency and texture. The bold chocolate flavors mingle beautifully with the banana and the gooey pockets of melted chocolate chips are pure heaven.
This cake is perfect for snacking on since it’s made without oil or butter – applesauce only! I make it in an 8×8 baking dish so there’s just the right amount of cake for a couple of day’s worth of snacks. Or one day if we’re really hungry.
The boys enjoy this cake with a big, cold glass of milk and I have to say that’s my favorite way to indulge as well.
There’s no need to frost this cake either. It’s perfectly sweet with being overwhelmingly so and the sprinkling of chocolate chips on top of the cake serve as the “frosting”. I’ve yet to hear a complaint about missing frosting.
The flavors of this cake only get better with time and the cake stays beautifully moist for several days – even up to a week if it happens to last that long.
Next time you have a couple of ripe bananas lying around, try this cake out instead of banana bread. I know you’ll just love it!
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Chocolate Banana Applesauce Cake
Ingredients
- 2 bananas very ripe
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup applesauce no sugar added
- 1/3 cup water
- 1 tsp white vinegar
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened baking cocoa
- 1 tsp baking soda
- 1/4 tsp salt
- 2/3 cup semi-sweet chocolate chips divided
Instructions
- Preheat oven to 350 degrees.
- Spray 8x8 baking dish with non-stick cooking spray.
- Mash bananas in a medium size bowl.
- Stir in sugars, applesauce, water, and vinegar until thoroughly combined.
- Stir in flour, cocoa, baking soda and salt just until combined.
- Fold in 1/3 cup of chocolate chips.
- Pour batter into prepared dish.
- Sprinkle remaining chocolate chips on top.
- Bake for 33-37 minutes or until toothpick inserted into cake comes out clean.
- Let cool, slice and serve.
Nutrition
Our favorite cake recipes:
No Bake Banana Cream Pudding Cheesecake
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Linda says
I made this today using three small very ripe bananas. It was delicious! Will definitely make again!
Elmer Zink says
I made this Saturday night.. my bananas were really overripe and had been frozen. I used 1/3 cup cocoa.. I toothpicked it after 34 minutes and it came out chocolatey so I left it in another 5 minutes and then clean.. I think the first time I actually stabbed a chocolate chip. Cake was great just not as moist as the your photo looks.. and probably because of the extra 5 minutes in the oven..
With me eating it it was 3/4 gone by Sunday night.. and gone by Monday night. It was good.
I am making another and in the oven at this moment. I didn’t have any bananas so just used 1 1/2 cup applesauce, and switched the brown sugar & white sugar amounts along with the 1/3 cup cocoa. We’ll see how it turns out.. Great I am sure.. I was going to add 1/4 cup or more oil to make it even more moist, but will try that next time..
Elmer Zink says
Just to clarify. That was 1 1/2 applesauce instead of 2 over ripe runny bananas and 1/2 cup applesauce.
Gemma says
I sprinkled the top with chopped walnuts, chips and and a sprinkle of sugar. Yum! Also baked it in a glass 7×9 dish
Rita says
Can I make it in a 9×13?
Trish - Mom On Timeout says
You can but you will need to reduce the baking time and know that it of course will be thinner 🙂
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Jenny says
I made this recipe this past week and it was a delicious cake! It’s *incredibly* moist, with the perfect amount of sweetness. I used a mix of white, dark and milk chocolate chips (I had a combo bag handy) that gave it a little variety between bites.
Thank you so much for sharing this!
Serena says
Do you think this would work if I replaced the bananas with extra applesauce? I feel like most fruit purees are interchangeable, but I’m not sure I want to attempt it for my church’s upcoming potluck. 🙂
Fina says
You think thats healthy? Putting sugar in everything, and not even in small amounts? You couldn’t be more wrong honey:)
Millie says
Can I use gluten free flour?
Yurika Jakobs says
Hi, please let me know what is the recipe to make the apple sauce? How many apple do we need for 1/2 cup?
I would like to try it as my daughter is allergy to egg white. Thank you
Trish - Mom On Timeout says
I used store-bought unsweetened applesauce 🙂
Jennifer says
I have a ton of store bought cinnamon applesauce (my daughter no longer likes applesauce). Do you think the taste would be too different if I used cinnamon applesauce. I just want to use it instead of having to throw it out.
Trish - Mom On Timeout says
Yes, it would absolutely taste different, but not bad 🙂 More like a Mexican Chocolate Cake I think which would be yummy!
Zxcbx says
I tried it without the chocolate chips, because I feel like the sign of a mediocre recipe is that it depends on topping or additives for its flavor, rather than using them to compliment an existing flavor. And it didn’t taste like chocolate. It tasted more like bananas, but it was still good. On the first day it was so fudgy you could barely take it out of the pan. But by the end of day 2 it was getting kind of dry and rubbery. Nevertheless, it was quick, easy and tasted good for the amount of work put into it.
nanny says
Have made this cake four times and it is delicious. Disappears in no time. Great for people with allergies to dairy and eggs. My grandsons have these allergies and I visited them last weekend and made this for them and it vanished . They just couldn’t get enough .
nanny says
Your recipe says 2 bananas . How much would that be in cups?
Shira says
Hey trish, it looks soo good! I didn’t get what size of pan to use? 8*8 sm? Or inch? Thank you!
Trish - Mom On Timeout says
I used an 8-inch!
Marshall says
Hello, quick question, for the unsweetened cocoa, should I use it powder form or blocks of unsweetened cocoa? Thanks so much!
Hoteamom says
Made this yesteday and served it today for brunch for Mother’s Day.
It was well liked by all, nice healthy cake. I will be making this one again. Thank you!
Karen Flamard says
I made this cake today, using 1-1 GF flour. It came out beautifully moist and chocolaty. Thanks so much for a healthier, delightful cake!
Rani Sinha says
The cake stays moist and the flavor deepens after sitting overnight. I used more cocoa to mask the banana flavor. Also added some cinnamon and a touch of leftover coffee.The texture is nice, not at all gummy, with a satisfying chew. I put the sugar, applesauce, and banana in the microwave, because I felt the banana was on the green side. I wanted to blend the flavors as much as possible before the baking process. This ranks with the King Arthur Cake Pan Cake recipe for outstanding healthful cake. Thank you so much for publishing.
Trish - Mom On Timeout says
So glad you enjoyed the recipe and love your tip about adding coffee – absolutely going to do that next time I make it!
Theresa says
Thank you for the recipe, I made this yesterday and it turned out great. Thank you
Trish - Mom On Timeout says
Wonderful Theresa! Have a great weekend!
Alena says
I just took out it from oven. I baked around an hour and toothpick still came out moist. I guess it can not be dry. Or I’m wrong?
Mariel says
I desperately needed to use up an old banana and leftover applesauce so I made this for my office and I’ve never had so many people ask me for a recipe! Couldn’t have been more perfect.
BTW, if you only have 1 banana you can double the applesauce, which is what I did. I also added cinnamon buttercream frosting. Thanks so much for this recipe!
Trish Allin says
I have made this chocolate applesauce banana cake several times and it always turns out moist, chocolately and deliciousl My husband loves it. I make my own applesauce and use 72 % dark chocolate in it. Also, because I make my own almond milk, I have lots of pulp left over from which I make almond flour so I usually substitute 1/2 cup of the flour with this. I use whole wheat flour too, not all purpose. I cut the sugars down to 1/3 cup overall. I realize that I’ve changed from the original recipe but I still think of it as yours with a bit of tweaking.
Thanks for the wonderful recipe.
Trish - Mom On Timeout says
Great name 😉 I LOVE all the changes you made to make it work for YOU. That’s awesome! It’s a favorite around here too!
Denise says
Oh my my my! This cake is unbelievably delicious…thank you so much for sharing this fantastic recipe. It gets even more moist and chocolatey a few days after baking…mmmm…and it freezes like a dream. At 191 calories, I don’t even feel guilty eating a piece…or two. Two BIG thumbs up!!
Allison says
I just made this substituting monk fruit in the raw for the sugar and coconut flour for the AP, and it was an absolute disaster. It’s just a dry, crumbly mess so I can only recommend sticking to the recipe as written. 🙁
Trish - Mom On Timeout says
Yeah, I always suggest sticking to the recipe as written 🙂
Peggy says
Can’t tell you how many times I have mad this cake. My husband had heart surgery two years ago and this is our cake to have aND not feel guilty eating it.
Susudany says
I just made this cake. It tastes like banana bread. It is yummu but not moist as in the picture. Any idea what i could have done wrong?
Trish - Mom On Timeout says
Hmm.. There are bananas in it… and chocolate 🙂 My cake tastes like chocolate so maybe that’s where you went wrong? Double-check the ingredients and instructions. Thanks!
Nadia says
What a wonderful recipe. Super moust and easy. I did not add brow augar because my applesauce was sweet enough. I also baked mine in a 9 x 9 panin my oven for 28 min. Super yummy. I had 2 pieces already and don’t feel guilty. ?
Cathy says
I used gluten free flour and it turned out amazing. Has to be an all in one with the xamtham gum included into the flour if you have it. If you can avoid the robin hood brand don’t use that kind it is the worst.
Courtney says
In case anyone is curious, this makes 12 muffins perfectly. I cut the baking time to 25 minutes and they were perfect!
Gale says
I love chocolate but have never been a fan of chocolate and bananas together in a cake. BUT, this one changed my mind. And, it gets better as it hangs around for a couple of days. The banana flavor gets more subtle and the chocolate gets moist and chewy. A great recipe that I will make over and over again. Thanks for sharing.
Trish - Mom On Timeout says
Love that you enjoyed this recipe Gale! It’s one of our favorites 🙂
Cindy says
Can I omit the vinegar or replace it with something else?
Trish - Mom On Timeout says
Not really sure Cindy because I’ve never tried it any other way. If you do, let me know how it turns out!
Cindy says
Replaced with a teaspoon of freshly-squeezed lemon juice. It worked beautifully. I’m eating it right now and would NEVER EVER guess it is fat free!
Delina says
I made the Chocolate Banana Cake replacing the sugar with stevia. I baked it in 4 oz canning jars and sprinkled each one with chopped nuts. Everyone thought that it was full of fat and sugar! It was a huge hit. The up side of baking in the canning jars is portion control and I can freeze the leftovers and take out one or two as I need them. Thanks for a very satisfying clean dessert recipe. I don’t have any other clean dessert recipe that tastes this good!
Rosangel Potenza says
I made this a few weeks ago and it turned out AMAZING. Seriously, amazing. I want to make it again but want to know if I could use whole wheat flour this time?! I’m scared to attempt it and ruin it /:
Trish - Mom On Timeout says
That’s awesome and yes, you can sub in wheat flour. I would go half all-purpose, half wheat for the first go around and see if you’re okay with the flavor/texture. I find going half and half is the easiest test 🙂
Kat says
Just finished a square with some neopolitan ice cream…. Absolutely incredible!!! Better than a restaurant would do!
Michelle says
P.S. I made this GF by using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. Worked great!
Trish - Mom On Timeout says
That’s great Michelle! Thanks for letting us know 🙂
Michelle says
Thank you for sharing this! It is delicious! I love that is is vegan, too, which makes it great for a few friends of mine.
Trish - Mom On Timeout says
Oh perfect Michelle! I’m glad you found me 🙂 Have a great weekend!
Tacy says
I found this recipe on Pintrest and it was SO perfect. Just what I was looking for!
Trish - Mom On Timeout says
That makes me SO happy Tacy! Thank you and I’m so glad you enjoyed it!
Laura says
Just made this yesterday and it was delicious! Boyfriend took a huge slice right when it came out of the oven – so good! Halved the recipe and cut out a little bit of sugar since I find applesauce sweet anyways.
Gemma says
Gosh this cake looks so incredibly moist and scrumptious! 🙂 I’m drooling!
xox
Janie says
I forgot to ask .. can this be doubled for a 9×13 pan ? Would you make any changes ?
Trish - Mom On Timeout says
I haven’t tried it but I don’t see why not. It might take a few minutes longer but I would just keep my eye on it. Let me know how it goes if you give it a try Janie!
Janie says
Oh this is so good . I had to bake it just a lil longer and of course could not resist eating a piece before it cooled … satisfied my chocolate craving .. will make it again ..
Trish - Mom On Timeout says
Fantastic Janie!
Amy says
Can I use oatmeal flour as a substitute?
Melanie Morin says
Just baked it tonight and I really liked it! I’m trying to change my eating habits but have a sweet tooth and that cake satisfied it! Thanks for the recipe 🙂
Claudia says
I have made this for potlucks, always disappears quickly. I triple the recipe and put them in 2 9×13 pans, it makes a thinner cake but serves more. And then I have a second cake to eat at home or freeze for future date. Its great for my dairy free and egg free guests. I use coconut oil to grease the pans.
Amanda says
I just made this and WOW! Exceeded my expectations! Delicious!
Trish - Mom On Timeout says
Yay! Love reading comments like this Amanda – thank you!
Lisa says
This is the 4th time I’ve made this cake in 2 weeks. It’s never lasted longer than the day it’s baked on! A fabulously moist, chocolately treat. As some of my friends are vegan, dairy or gluten intolerant, I use gluten free flour and dairy free chocolate chips. This way everyone can share the same cake. Thank you for posting the recipe.
Elanna says
Do you know how long this would need to cook in a mini Bundt pan?
Sophia says
I made this cake instead of my usual end-of-the-week banana bread, and it’s going to be difficult to not make this every week from now on. It was honestly the most delicious chocolate cake I’ve ever made. I substituted vegetable oil for applesauce (only because we didn’t have any!) and baked it in a 9 inch circular pan instead. I’m tempted to make a layer cake with this recipe just because it’s so good…not sure what icing I should use, though!
Anyways, thank you SO MUCH for this recipe. It’s fantastic!
Adriana says
Try this icing. I make it all the time.
for the frosting
¼ c (56g) dark chocolate chips
2 tbsp (30mL) warm nonfat milk
¼ c (60g) plain nonfat Greek yogurt
2 tbsp (10g) unsweetened cocoa powder, sifted
2 tbsp (10g) dark cocoa powder (also called “Dutched”), sifted
4.To prepare the frosting, add the chocolate chips to a microwave-safe bowl. Microwave on HIGH for 20 seconds. Stir and microwave for another 20 seconds. Stir for at least 1 minute, or until the chocolate chips are completely melted. (If necessary, return the bowl to the microwave for an additional 5-10 seconds). Add in the milk, Greek yogurt, and two cocoa powders, and stir until smooth. Spread on top of the cooled brownies, and slice into squares.
Lorraine Thompson says
This chocolate banana applesauce cake is crazy-delicious! I substituted Hershey’s Special Dark chocolate in place of regular unsweetened cocoa because I prefer dark chocolate. If I didn’t make it myself, I would never have known there weren’t eggs, oil or butter! This is as good as any full fat/high calorie cake I’ve ever made! This recipe is definitely a keeper! **BTW…I did the calorie count and its 191 calories and 1.9 grams of fat….and only 5 Weight Watcher points! Thank you for sharing this great recipe!!
Trish - Mom On Timeout says
LOVE hearing that Lorraine and thank you so much for figuring out the nutritional info on this recipe. Have a great week!
Thalia @ butter and brioche says
i love using apple sauce in baking, always makes the product taste so much more softer and fluffier. this looks delicious!
Kathy Williams says
I made this cake for the 2nd time this morning! Dense, moist, fudgy,and totally satisfying when nothing but chocolate will do! Serve with whipped cream, ice cream or Cool whip and a few raspberries for a beautiful treat!
Carole says
I’d love to try this with prune puree for that added brownie texture. Thanks for sharing. 🙂
Meghann says
I made this tonight and it is so good! It tastes like chocolate banana bread to me. It’s my favorite vegan dessert I’ve made so far. YUM!
Trish - Mom On Timeout says
That’s wonderful Meghann! So glad you gave it a try 🙂 Have a great week!
Cristina Hall says
This cake was so good! I made it for some kids plus mine. All four come from completely different backgrounds, and yet thy all loved it! It was very moist and yummy even four days later when we kept it in the fridge, almost better!
Christie says
Made this tonight and it was super yummy. I don’t like frosting so this was the perfect cake for me!
Laura says
Finally, a comment by someone who actually made this. Wish commenters knew we can see for ourselves that something looks good and just comment after they have tried it.
Katherine says
I totally agree with you. Thanks for sharing the recipe! 🙂
Katie Adams says
Thanks for linking to Create Link Inspire at The Crafty Blog Stalker. You have been featured and pinned! Thank you for sharing.
–Katie, TheCraftyBlogStalker.com
Matt Robinson says
What a perfect post-BBQ treat over the summer. Love these!
Kelly - Life made Sweeter says
This cake looks fantastic Trish! Love the combo of chocolate and banana especially in a moist and fudgy cake. The applesauce is such a great healthier alternative – and no butter or oil – what an amazing recipe! Pinning 🙂
marcie says
This cake looks sounds much healthier without sacrificing indulgence, because it sure looks fudgy and delicious! Pinning!
Happy Valley Chow says
Mmmmm those look absolutely incredible! Fantastic recipe 🙂
Happy Blogging!
Happy Valley Chow
Mir says
This looks so indulgent, but it’s not bad for you! Love it. I’d love to put some PB chips in there too!
Amy @Very Culinary says
That looks incredible, Trish.
Averie @ Averie Cooks says
Trish this looks so fudgy, rich, decadent and amazing! And it’s vegan AND there’s no oil – amazing! Pinned!
Stephanie @ Back For Seconds says
Oh wow! This looks so moist and perfectly chocolatey! I need to make this for sure. Pinned!
Emmy says
I made this tonight and it was wonderful! One note – the unsweetened baking cocoa is missing what type of 1/4 to use (cup, Tbsp, tsp…). I guessed and went with cup and it worked out, but you might want to update the recipe. Thanks for the recipe!
Crystal says
Can’t wait to make this cake. Looks delicious. Love that you made it with applesauce and bananas. Thanks so much!!
Ala says
Trish, this recipe looks UNBELIEVABLY moist. I have been dying to use up this applesauce and the bananas sitting on my counter, and especially in an indulgent dessert (too many raw and awesome healthy recipes these days, say what?). Fantastic fantastic fantastic. So glad you shared this, I’m so stoked! Pinned!
Liz says
Another lovely recipe. Thanks Trish. Have a Wonderful Weekend.
How to Philosophize with Cake says
That sounds delicious! Love how healthy it is, chocolate cake that is healthy is good enough for breakfast right? 🙂
Librarian Lavender says
What an amazing combination and I’m sure it’s going to taste spectacular! I love applesauce, bananas and chocolate, so why not try them together? Great idea!
Suzanne says
Sounds delicious to me! There are days when nothing will suffice but chocolate, and this sounds like a great way to satisfy that craving.
Thanks for sharing,
Suzanne
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