Chocolate-Banana Snack Cake

This easy-to-make snack cake has deep chocolate taste. For more banana flavor and a slight crunch, top the cake with crumbled banana chips before baking. You can sell the cake whole or package individual pieces.

Yield: 16 servings (serving size: 1 piece)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 128
  • Calories from fat: 28%
  • Fat: 3.9g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.3g
  • Carbohydrate: 22.5g
  • Fiber: 1.4g
  • Cholesterol: 34mg
  • Iron: 0.9mg
  • Sodium: 106mg
  • Calcium: 10mg

Ingredients

  • 1/2 cup unsweetened applesauce
  • 1 cup granulated sugar
  • 1/4 cup butter, softened
  • 1/2 cup mashed ripe banana
  • 2 large eggs
  • 1 teaspoon instant coffee granules
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 1/2 cup unsweetened cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Powdered sugar (optional)

Preparation

  1. Preheat oven to 350°.
  2. Spoon applesauce onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape applesauce into a bowl using a rubber spatula.
  3. Combine sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add applesauce and banana, beating until blended. Add eggs, 1 at a time, beating well after each addition. Beat in coffee and vanilla.
  4. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and remaining ingredients except powdered sugar, stirring well with a whisk. Add flour mixture to egg mixture; stir just until combined. Scrape batter into an 8-inch baking pan lined with parchment paper, spreading evenly. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on rack. Sprinkle with powdered sugar, if desired.
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