Double Chocolate Banana Cake: A Decadent, Moist Dessert You’ll Crave
There’s something magical about the way ripe bananas and rich chocolate come together—soft, sweet, and deeply comforting. This Double Chocolate Banana Cake was born out of necessity (and a counter full of overripe bananas). One rainy afternoon, I decided to experiment, blending cocoa powder and melty chocolate chips into a classic banana cake. The result? A fudgy, moist, intensely chocolatey dessert that’s now a family obsession. Every bite is a perfect balance of sweet banana and deep cocoa, with pockets of melted chocolate that make it impossible to resist.
Why You’ll Love This Cake
Ultra-moist & tender—thanks to ripe bananas and applesauce, every slice is luxuriously soft.
Double the chocolate—cocoa powder and melty chocolate chips create an indulgent experience.
Easy to make—no mixer needed, just two bowls and a whisk!
Picky-eater approved—even banana skeptics devour this cake.
Perfect for using up ripe bananas—no more tossing those speckled beauties!
The Unexpected Fan
My nephew, a notorious dessert critic (read: only eats frosting by the spoonful), took one bite and froze. “This is… actually good?” Cue the shock. Now, he requests it every visit—proof that this cake converts even the toughest critics.
What Makes It Special
Ripe bananas—naturally sweet, adding moisture and depth.
Dark cocoa powder—for a rich, almost brownie-like chocolate flavor.
Mini chocolate chips—they melt into gooey pockets, ensuring double the chocolate in every bite.
Applesauce—keeps the cake tender without extra oil.
Brown sugar—adds caramel-like warmth.
Making It Happen
Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking pan. In a medium bowl, mash three ripe bananas until smooth—some small lumps are fine for texture. Whisk in brown sugar, letting it dissolve into the bananas, then add applesauce, egg, and vanilla, stirring until silky.
In another bowl, whisk together flour, cocoa powder, baking soda, and salt. Gently fold the dry mix into the banana batter, being careful not to overmix. Stir in 1 cup of mini chocolate chips, then pour the batter into the pan. Scatter the remaining 2 tablespoons of chocolate chips on top for a bakery-style finish.
Bake for 25–30 minutes, until a toothpick inserted in the center comes out with just a few crumbs. Let it cool slightly, then dust with powdered sugar for a snowy, sweet touch.
You Must Know
✔ Use very ripe bananas—the blacker, the sweeter and more flavorful.
✔ Don’t overmix—stir just until combined for a tender crumb.
✔ Check early—ovens vary; start checking at 25 minutes.
✔ Let it cool—slicing too soon can make it crumble.
✔ Go dark cocoa—for a deeper, more luxurious chocolate taste.
Serving Ideas
Warm with vanilla ice cream—the ultimate comfort duo.
Drizzled with caramel—for extra decadence.
Paired with coffee or cold milk—balances the richness.
Make It Different
Gluten-free? Swap in a 1:1 gluten-free flour blend.
Vegan? Use a flax egg and dairy-free chocolate chips.
Nutty crunch—fold in chopped walnuts or pecans.
Mocha twist—add 1 tsp instant espresso powder to the batter.
Storage & Reheating Tips
Room temp: Keep covered for up to 2 days.
Fridge: Store in an airtight container for 4–5 days.
Freeze: Wrap slices individually and freeze for up to 3 months. Thaw in the fridge.
Reheat: Microwave for 10–15 seconds to revive that just-baked warmth.
Baking Success Tips
Line the pan with parchment for easy removal.
Toast the chocolate chips before baking for extra depth.
Underbake slightly for an ultra-fudgy texture.
FAQs
1. Can I use regular-sized chocolate chips?
Yes, but minis distribute more evenly for maximum chocolate in every bite.
2. What if I don’t have applesauce?
Substitute with melted butter or yogurt for similar moisture.
3. Can I make this into muffins?
Absolutely! Bake at 350°F for 18–22 minutes.
4. Why is my cake dry?
Overbaking or overmixing can cause dryness—check early and stir gently.
5. Can I reduce the sugar?
The bananas add sweetness, but you can cut sugar to ½ cup if preferred.
Double Chocolate Banana Cake Recipe
Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins
Category: Dessert | Cuisine: American | Difficulty: Easy
Yield: 9 servings
Ingredients
3 large ripe bananas, mashed
¾ cup brown sugar
½ cup unsweetened applesauce
1 tsp vanilla extract
1 large egg
1 cup all-purpose flour
½ cup unsweetened cocoa powder (dark preferred)
1 tsp baking soda
½ tsp salt
1 cup mini chocolate chips (plus 2 tbsp for topping)
Powdered sugar (optional, for dusting)
Instructions
Preheat oven to 350°F (175°C). Grease an 8×8-inch pan.
Mash bananas, then whisk in brown sugar, applesauce, egg, and vanilla.
In another bowl, mix flour, cocoa powder, baking soda, and salt.
Fold dry ingredients into wet until just combined. Stir in 1 cup chocolate chips.
Pour into pan, top with remaining chips, and bake 25–30 minutes.
Cool, dust with powdered sugar, and serve!
Notes
Storage: Refrigerate for 4–5 days or freeze for up to 3 months.
For extra richness, use dark chocolate chips.
