Chocolate-Banana Snack Cake

I'm a white cake fan, but this could make me a chocolate cake lover. Tasty, moist, easy to make. I don't taste the banana but like what it does. The paper towel approach with the applesauce sounded gross and wasteful, so I used a fine strainer, instead, to take out the extra moisture and save it for breakfast oatmeal.

These are insanely delicious bars and so moist & tender, somewhere between a soft brownie and a cake. I used instant espresso powder and pureed prunes (baby food aisle) instead of applesauce b/c prunes give a richness to anything chocolate. And I used Hodgson Mill 50/50 whole wheat & white flour blend. These are great in the lunchbox, but also fantastic with a little strawberry ice cream for desert.

Not bad

Excellent not too sweet, taste like a brownie with banana flavour

Wonderful recipe!!! I have made it many times :)

I have made this recipe about a dozen times -- never gets old. Great way to use extra ripe bananas. I add chocolate chips or chunks.

Really good, really easy snack cake. I used cinnamon applesauce because it's what I had on hand. Very moist and chocolatey. I baked for exactly 40 minutes and that was perfect in my oven. I would definitely make again as a family dessert or as a snack for my kids.

Wonderful! I used a mix of half whole wheat flour and half all purpose. Used 1.5 large bananas. I skipped the coffee, and instead added 1/2 tsp almond extract for a nice nutty flavor. Served warm with reduced fat vanilla ice cream- WOW!!

Yummy! Easy to put together and much healthier than a typical dessert. I used 2 bananas and omitted the instant coffee. I also used white whole wheat flour. The whole family enjoyed them!

very moist and flavorful. I substituted 1/2 cake whole wheat flour and used 1/2 cup fatfree sour cream. Worthy to repeat and repeat.

I altered some ingredients - replaced applesauce w/ plain, non-fat yogurt, 3/4 cup brown sugar, 1 cup banana, 1/2 cup cake flour, 1/2 cup wholemeal flour & 1/2 cup semi-sweet chocolate chips. The sweetness was just nice, our family doesn't like cakes that are too sweet. The next time I'll add more banana b'cos the chocolate aroma & taste were stronger than the banana's. 35 to 40 mins baking time is just right b'cos once the cake cooled down, and if you'd increased the baking time, you'll find the cake a little harder but still moist. Make sure you let the cake cool completely before icing or before serving.

These are absolutely delicious. I too made a few changes - the biggest being that I made them in muffin form. I also substitued whole-wheat pastry flour for 1/2 the AP flour, and used 1/2 brown sugar, 1/2 white. I also took the advice of others, and doubled the amount of banana. They are really moist, and have great flavor. The combination of chocolate and banana is perfectly balanced, and the dusting of powdered sugar on top adds the perfect sweetness. I plan to add peanut-butter chips next time...which will up the calories, for sure, but will be so good!

Great texture with the banana chips on top. A cross between cake and brownie texture too with a hint of banana at the end. Very tasty!