This wholesome but delicious Chocolate Banana Snack Cake is moist, sweet and rich tasting, yet has no butter, no oil, no refined sugar and is made with whole grain flour. It is the winning combination of decadent taste with nourishing ingredients.
Is it sweet enough to call CAKE?
With 3 spotty ripe bananas and fancy molasses, it has just the right amount of sweet, but with no added refined sugar. The semi sweet chocolate chips add extra sweetness and extra chocolate flavour for added decadence. You can reduce the amount if you wish. I love the flavour of molasses but my taste testers could not detect it. In this healthy Chocolate Banana Snack Cake, the molasses provides extra depth and complexity to the chocolate flavour. It is a great combination!
No butter, oil, or added fat?
The magic of mashed ripe bananas adds moisture and structure to this cake making any added fat unnecessary. The source of fat in the recipe comes from the dark chocolate chips. The chocolate chips melt into the cake as it bakes providing an extra rich chocolate taste and texture. Using bananas in place of added fat makes this cake much healthier than a typical cake. Bananas are a nutritious baking swap perfect for healthier sweets and treats.
If you are interested in more cool nutritious baking swaps, check out these Dark Chocolate Seville Orange Truffles (with Avocado) or these Dark Chocolate Peanut Butter Brownies (with Black Beans).
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Chocolate Banana Snack Cake
This wholesome but delicious Chocolate Banana Snack Cake is moist, and rich tasting, but has no butter, no oil, no refined sugar and is made with whole grain flour. It is the winning combination of decadent taste with nourishing ingredients.
Ingredients
- 3 bananas, ripe
- 1 egg
- 1/4 cup molasses, fancy
- 1/4 cup cocoa
- 1 tsp vanilla
- 1 cup whole wheat pastry flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips, dark
Instructions
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Prepare 8×8 pan by greasing with coconut oil, butter, or line with parchment paper.
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Preheat oven to 350 degrees F.
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Peel ripe bananas and place in mixer with paddle attachment and mix on low until broken up and creamy. (If not using a mixer, mash up with a potato masher until creamy and smooth). Add egg, vanilla, molasses, cocoa powder, salt and mix until smooth.
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In a separate bowl, add whole wheat pastry flour and baking soda. Stir to blend together.
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Add flour mixture to banana mixture and stir to combine.
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Add most of the chocolate chips and stir to mix in. Pour batter into prepared pan. Sprinkle the rest of the chocolate chips on top.
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Bake for 20-25 minutes until the middle is set and the top looks dry. The middle will bounce back when you press it with your finger.
Recipe Notes
Vegan: replace egg with a flax egg, and use dairy free chocolate chips (dark chocolate chips are often dairy free) I have not tested this cake with a flax egg substitute yet.
