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Chocolate Banana Snack Cake

By Chef Megan Joy / March 7, 2015

We are moving! We’ll still be in the valley, just a bit further west. In this process, I have begun going through the freezer trying to figure out what to eat up so we don’t have to pack yet more things. It seems we always have one banana left behind in the fruit bowl that gets too ripe on us. I stockpile them in the freezer for banana recipes like this one. Looks like we’ll be eating a lot of banana things this next week…

Growing up, my mom would sometimes make snack cake, and it was always a welcomed treat. I see a lot of snack cake recipes with zucchini or bananas, and for good reason. In this recipe, the banana adds moisture to the cake without having to add more fat. Applesauce is substituted for oil, so the cake is healthier without tasting like it.

Another perk to this recipe? You can stir it together in one bowl, and it takes a total of maybe, 5 minutes?

We sprinkle chocolate chips on the top of the cake so it doesn’t even need a frosting.

Enjoy and happy baking!




How to make this high altitude adjusted recipe:

Chocolate Banana Snack Cake
Adapted from Mom On Time Out

5.0 from 3 reviews
Chocolate Banana Snack Cake
Recipe type: High Altitude Baking
  • 2 very ripe bananas
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup applesauce (no sugar added)
  • 1 egg
  • ⅓ cup water
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1¼ cups all-purpose flour
  • ¼ cup cocoa powder
  • ¼ + ⅛ teaspoons baking soda
  • ⅔ cup chocolate chips, divided
  1. Preheat your oven to 350 F.
  2. Coat an 8" baking pan generously with baking spray.
  3. In a large bowl, mash the bananas.
  4. Whisk in the sugars, applesauce, egg, water, vinegar, vanilla extract, and salt until smooth.
  5. Add the flour, cocoa powder, and baking soda; stir until combined.
  6. Stir in ⅓ cup of the chocolate chips.
  7. Pour the batter into the prepared baking pan.
  8. Sprinkle the top of the cake with the remaining chocolate chips.
  9. Bake for about 30 minutes, or until the cake is springy when lightly touched, and a toothpick inserted in the center comes out clean.
Note: This recipe was adapted for high altitude baking. To make at sea level, increase the baking soda to 1 teaspoon. Baking times may vary slightly.

About the author

Chef Megan Joy

Anne Rogers - March 28, 2015

I made this cake using 100% white whole wheat flour and it was FANTASTIC! I live at 7800 feet and it baked perfectly. Thank you for another great recipe!

Shannon - May 14, 2015

Wow! So delicious and easy. Turned out perfectly at 8,500 feet. Thank you for this fantastic recipe I will make again and again.

Christine - July 18, 2015

I want to make this with zucchini – how much should I use? Thanks!

    Chef Megan Joy - July 18, 2015

    Hi Christine, use an equal amount for the banana. Happy baking!

    Taylor - July 22, 2015

    2 bananas is about half a cup Christine.

      Chef Megan Joy - July 22, 2015

      Thank you Taylor! I just realized the banana amount was listed as whole fruit vs a particular measurement. Apologies Christine!

Sharon - July 5, 2016

Hi Megan! Do you think this would be good with a chocolate frosting, and if so, do you have any recommendations for a nice thicker frosting? 🙂 Sharon

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