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
- 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
- Preheat your oven to 350 F.
- Coat an 8" baking pan generously with baking spray.
- In a large bowl, mash the bananas.
- Whisk in the sugars, applesauce, egg, water, vinegar, vanilla extract, and salt until smooth.
- Add the flour, cocoa powder, and baking soda; stir until combined.
- Stir in ⅓ cup of the chocolate chips.
- Pour the batter into the prepared baking pan.
- Sprinkle the top of the cake with the remaining chocolate chips.
- Bake for about 30 minutes, or until the cake is springy when lightly touched, and a toothpick inserted in the center comes out clean.