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Mom On Timeout

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5 SECRETS TO GETTING DINNER ON THE TABLE...FAST!

You are here: Home / Favorites / Chocolate Banana Applesauce Cake

Chocolate Banana Applesauce Cake

June 7, 2014

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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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This one-bowl Chocolate Banana Applesauce Cake is made without oil, eggs, or butter and is perfect for snacking! Beautifully moist and perfectly decadent, you won't even miss the frosting! // Mom On Timeout

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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 one-bowl Chocolate Banana Applesauce Cake is made without oil or butter and is perfect for snacking! | MomOnTimeout.com

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.

This one-bowl Chocolate Banana Applesauce Cake is made without oil or butter and is perfect for snacking! | MomOnTimeout.com

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.

This one-bowl Chocolate Banana Applesauce Cake is made without oil or butter and is perfect for snacking! | MomOnTimeout.com

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!

This one-bowl Chocolate Banana Applesauce Cake is made without oil or butter and is perfect for snacking! | MomOnTimeout.com

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5 from 2 votes

Chocolate Banana Applesauce Cake

This one-bowl Chocolate Banana Applesauce Cake is made without oil or butter and is perfect for snacking! 
Course Dessert
Cuisine American
Keyword chocolate banana applesauce cake
Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Servings 9 servings
Calories 241kcal
Author Trish - Mom On Timeout

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

Calories: 241kcal | Carbohydrates: 46g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 209mg | Potassium: 243mg | Fiber: 3g | Sugar: 26g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 2mg

This one-bowl Chocolate Banana Applesauce Cake is made without oil, eggs, or butter and is perfect for snacking! Beautifully moist and perfectly decadent, you won't even miss the frosting! // Mom On Timeout

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5 SECRETS TO GETTING DINNER ON THE TABLE...FAST!

By Trish - Mom On Timeout June 7, 2014 Cake, Dessert, Favorites, Recipes

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Comments

  1. Linda says

    June 26, 2020 at 12:48 PM

    I made this today using three small very ripe bananas. It was delicious! Will definitely make again!

    Reply
  2. Elmer Zink says

    March 17, 2020 at 2:44 PM

    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..

    Reply
    • Elmer Zink says

      March 17, 2020 at 2:47 PM

      Just to clarify. That was 1 1/2 applesauce instead of 2 over ripe runny bananas and 1/2 cup applesauce.

      Reply
  3. Gemma says

    March 15, 2020 at 11:17 AM

    I sprinkled the top with chopped walnuts, chips and and a sprinkle of sugar. Yum! Also baked it in a glass 7×9 dish

    Reply
  4. Rita says

    January 17, 2019 at 3:26 PM

    Can I make it in a 9×13?

    Reply
    • Trish - Mom On Timeout says

      January 18, 2019 at 8:18 AM

      You can but you will need to reduce the baking time and know that it of course will be thinner 🙂
      0)

      Reply
  5. Jenny says

    December 15, 2017 at 3:12 PM

    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!

    Reply
  6. Serena says

    November 8, 2017 at 3:51 PM

    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. 🙂

    Reply
  7. Fina says

    October 20, 2017 at 2:51 AM

    You think thats healthy? Putting sugar in everything, and not even in small amounts? You couldn’t be more wrong honey:)

    Reply
  8. Millie says

    October 11, 2017 at 10:45 AM

    Can I use gluten free flour?

    Reply
  9. Yurika Jakobs says

    October 8, 2017 at 8:54 AM

    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

    Reply
    • Trish - Mom On Timeout says

      October 8, 2017 at 3:30 PM

      I used store-bought unsweetened applesauce 🙂

      Reply
      • Jennifer says

        November 2, 2018 at 3:35 AM

        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.

        Reply
        • Trish - Mom On Timeout says

          November 2, 2018 at 5:50 PM

          Yes, it would absolutely taste different, but not bad 🙂 More like a Mexican Chocolate Cake I think which would be yummy!

          Reply
  10. Zxcbx says

    September 4, 2017 at 5:27 PM

    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.

    Reply
  11. nanny says

    June 17, 2017 at 12:31 PM

    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 .

    Reply
  12. nanny says

    June 17, 2017 at 4:13 AM

    Your recipe says 2 bananas . How much would that be in cups?

    Reply
  13. Shira says

    June 15, 2017 at 1:14 PM

    Hey trish, it looks soo good! I didn’t get what size of pan to use? 8*8 sm? Or inch? Thank you!

    Reply
    • Trish - Mom On Timeout says

      June 15, 2017 at 3:45 PM

      I used an 8-inch!

      Reply
  14. Marshall says

    June 10, 2017 at 9:14 AM

    Hello, quick question, for the unsweetened cocoa, should I use it powder form or blocks of unsweetened cocoa? Thanks so much!

    Reply
  15. Hoteamom says

    May 14, 2017 at 1:20 PM

    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!

    Reply
  16. Karen Flamard says

    April 26, 2017 at 10:31 AM

    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!

    Reply
  17. Rani Sinha says

    April 18, 2017 at 3:06 AM

    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.

    Reply
    • Trish - Mom On Timeout says

      April 20, 2017 at 3:59 PM

      So glad you enjoyed the recipe and love your tip about adding coffee – absolutely going to do that next time I make it!

      Reply
  18. Theresa says

    April 4, 2017 at 9:04 AM

    Thank you for the recipe, I made this yesterday and it turned out great. Thank you

    Reply
    • Trish - Mom On Timeout says

      April 13, 2017 at 10:04 AM

      Wonderful Theresa! Have a great weekend!

      Reply
  19. Alena says

    March 30, 2017 at 3:57 PM

    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?

    Reply
  20. Mariel says

    March 29, 2017 at 11:39 AM

    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!

    Reply
  21. Trish Allin says

    March 9, 2017 at 9:40 AM

    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.

    Reply
    • Trish - Mom On Timeout says

      March 10, 2017 at 11:41 AM

      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!

      Reply
  22. Denise says

    March 5, 2017 at 6:27 PM

    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!!

    Reply
  23. Allison says

    February 25, 2017 at 3:25 PM

    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. 🙁

    Reply
    • Trish - Mom On Timeout says

      March 2, 2017 at 7:01 PM

      Yeah, I always suggest sticking to the recipe as written 🙂

      Reply
  24. Peggy says

    January 21, 2017 at 10:48 AM

    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.

    Reply
  25. Susudany says

    December 25, 2016 at 8:13 AM

    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?

    Reply
    • Trish - Mom On Timeout says

      December 30, 2016 at 9:37 AM

      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!

      Reply
  26. Nadia says

    December 9, 2016 at 10:56 AM

    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. ?

    Reply
  27. Cathy says

    November 17, 2016 at 3:29 AM

    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.

    Reply
  28. Courtney says

    August 18, 2016 at 9:29 AM

    In case anyone is curious, this makes 12 muffins perfectly. I cut the baking time to 25 minutes and they were perfect!

    Reply
  29. Gale says

    March 2, 2016 at 7:54 AM

    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.

    Reply
    • Trish - Mom On Timeout says

      March 2, 2016 at 5:39 PM

      Love that you enjoyed this recipe Gale! It’s one of our favorites 🙂

      Reply
  30. Cindy says

    December 4, 2015 at 7:05 PM

    Can I omit the vinegar or replace it with something else?

    Reply
    • Trish - Mom On Timeout says

      December 5, 2015 at 6:22 AM

      Not really sure Cindy because I’ve never tried it any other way. If you do, let me know how it turns out!

      Reply
      • Cindy says

        December 6, 2015 at 4:45 PM

        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!

        Reply
  31. Delina says

    October 26, 2015 at 8:54 AM

    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!

    Reply
  32. Rosangel Potenza says

    August 22, 2015 at 8:10 AM

    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 /:

    Reply
    • Trish - Mom On Timeout says

      August 23, 2015 at 3:30 PM

      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 🙂

      Reply
  33. Kat says

    June 21, 2015 at 12:24 AM

    Just finished a square with some neopolitan ice cream…. Absolutely incredible!!! Better than a restaurant would do!

    Reply
  34. Michelle says

    May 22, 2015 at 6:09 AM

    P.S. I made this GF by using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. Worked great!

    Reply
    • Trish - Mom On Timeout says

      May 22, 2015 at 8:59 AM

      That’s great Michelle! Thanks for letting us know 🙂

      Reply
  35. Michelle says

    May 14, 2015 at 5:33 PM

    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.

    Reply
    • Trish - Mom On Timeout says

      May 15, 2015 at 11:08 AM

      Oh perfect Michelle! I’m glad you found me 🙂 Have a great weekend!

      Reply
  36. Tacy says

    May 5, 2015 at 3:29 PM

    I found this recipe on Pintrest and it was SO perfect. Just what I was looking for!

    Reply
    • Trish - Mom On Timeout says

      May 6, 2015 at 10:25 AM

      That makes me SO happy Tacy! Thank you and I’m so glad you enjoyed it!

      Reply
  37. Laura says

    April 21, 2015 at 4:28 PM

    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.

    Reply
  38. Gemma says

    March 20, 2015 at 3:38 PM

    Gosh this cake looks so incredibly moist and scrumptious! 🙂 I’m drooling!
    xox

    Reply
  39. Janie says

    February 4, 2015 at 9:49 AM

    I forgot to ask .. can this be doubled for a 9×13 pan ? Would you make any changes ?

    Reply
    • Trish - Mom On Timeout says

      February 7, 2015 at 6:12 PM

      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!

      Reply
  40. Janie says

    February 4, 2015 at 9:37 AM

    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 ..

    Reply
    • Trish - Mom On Timeout says

      February 7, 2015 at 6:11 PM

      Fantastic Janie!

      Reply
  41. Amy says

    January 28, 2015 at 3:23 PM

    Can I use oatmeal flour as a substitute?

    Reply
  42. Melanie Morin says

    January 25, 2015 at 6:56 PM

    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 🙂

    Reply
  43. Claudia says

    January 17, 2015 at 12:45 PM

    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.

    Reply
  44. Amanda says

    January 5, 2015 at 11:21 AM

    I just made this and WOW! Exceeded my expectations! Delicious!

    Reply
    • Trish - Mom On Timeout says

      January 13, 2015 at 8:49 AM

      Yay! Love reading comments like this Amanda – thank you!

      Reply
  45. Lisa says

    October 31, 2014 at 3:04 PM

    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.

    Reply
    • Elanna says

      December 6, 2017 at 9:08 PM

      Do you know how long this would need to cook in a mini Bundt pan?

      Reply
  46. Sophia says

    October 30, 2014 at 7:28 PM

    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!

    Reply
    • Adriana says

      March 24, 2015 at 8:38 AM

      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.

      Reply
  47. Lorraine Thompson says

    October 12, 2014 at 2:18 PM

    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!!

    Reply
    • Trish - Mom On Timeout says

      October 12, 2014 at 2:53 PM

      LOVE hearing that Lorraine and thank you so much for figuring out the nutritional info on this recipe. Have a great week!

      Reply
  48. Thalia @ butter and brioche says

    August 9, 2014 at 7:23 PM

    i love using apple sauce in baking, always makes the product taste so much more softer and fluffier. this looks delicious!

    Reply
  49. Kathy Williams says

    August 2, 2014 at 8:43 AM

    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!

    Reply
  50. Carole says

    July 31, 2014 at 1:34 PM

    I’d love to try this with prune puree for that added brownie texture. Thanks for sharing. 🙂

    Reply
  51. Meghann says

    July 25, 2014 at 6:04 PM

    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!

    Reply
    • Trish - Mom On Timeout says

      July 28, 2014 at 1:25 PM

      That’s wonderful Meghann! So glad you gave it a try 🙂 Have a great week!

      Reply
  52. Cristina Hall says

    July 4, 2014 at 12:29 PM

    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!

    Reply
  53. Christie says

    June 17, 2014 at 8:55 PM

    Made this tonight and it was super yummy. I don’t like frosting so this was the perfect cake for me!

    Reply
    • Laura says

      February 20, 2015 at 5:15 PM

      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.

      Reply
      • Katherine says

        November 9, 2017 at 10:33 AM

        I totally agree with you. Thanks for sharing the recipe! 🙂

        Reply
  54. Katie Adams says

    June 14, 2014 at 7:31 AM

    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

    Reply
  55. Matt Robinson says

    June 10, 2014 at 11:22 AM

    What a perfect post-BBQ treat over the summer. Love these!

    Reply
  56. Kelly - Life made Sweeter says

    June 9, 2014 at 3:29 PM

    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 🙂

    Reply
  57. marcie says

    June 9, 2014 at 2:06 PM

    This cake looks sounds much healthier without sacrificing indulgence, because it sure looks fudgy and delicious! Pinning!

    Reply
  58. Happy Valley Chow says

    June 8, 2014 at 12:42 PM

    Mmmmm those look absolutely incredible! Fantastic recipe 🙂

    Happy Blogging!
    Happy Valley Chow

    Reply
  59. Mir says

    June 8, 2014 at 10:02 AM

    This looks so indulgent, but it’s not bad for you! Love it. I’d love to put some PB chips in there too!

    Reply
  60. Amy @Very Culinary says

    June 8, 2014 at 6:11 AM

    That looks incredible, Trish.

    Reply
  61. Averie @ Averie Cooks says

    June 7, 2014 at 11:50 PM

    Trish this looks so fudgy, rich, decadent and amazing! And it’s vegan AND there’s no oil – amazing! Pinned!

    Reply
  62. Stephanie @ Back For Seconds says

    June 7, 2014 at 8:11 PM

    Oh wow! This looks so moist and perfectly chocolatey! I need to make this for sure. Pinned!

    Reply
  63. Emmy says

    June 7, 2014 at 6:38 PM

    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!

    Reply
  64. Crystal says

    June 7, 2014 at 5:44 PM

    Can’t wait to make this cake. Looks delicious. Love that you made it with applesauce and bananas. Thanks so much!!

    Reply
  65. Ala says

    June 7, 2014 at 5:38 PM

    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!

    Reply
  66. Liz says

    June 7, 2014 at 4:23 PM

    Another lovely recipe. Thanks Trish. Have a Wonderful Weekend.

    Reply
  67. How to Philosophize with Cake says

    June 7, 2014 at 3:52 PM

    That sounds delicious! Love how healthy it is, chocolate cake that is healthy is good enough for breakfast right? 🙂

    Reply
  68. Librarian Lavender says

    June 7, 2014 at 3:30 PM

    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!

    Reply
  69. Suzanne says

    June 7, 2014 at 2:58 PM

    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
    Pieced Pastimes

    Reply

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Hi, I’m Trish!

Welcome to Mom On Timeout where I’m serving up real food for real families! Dinners, desserts, and everything in between!
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