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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- 2 very ripe bananas
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup applesauce (no sugar added)
- ⅓ cup water
- 1 tsp white vinegar
- 1¼ cups all-purpose flour
- ¼ cup unsweetened baking cocoa
- 1 tsp baking soda
- ¼ tsp salt
- ⅔ cup semi-sweet chocolate chips, divided
- 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 ⅓ 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.
Our favorite cake recipes:
No Bake Banana Cream Pudding Cheesecake
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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!