Delicious Chocolate Banana Cake
A moist, flavorful chocolate banana cake that combines rich cocoa with ripe bananas, perfect for dessert or a sweet snack. Suitable for all chocolate and banana lovers.
Ingredients
Instructions
- Sift together the flour, sugar, cocoa, baking soda, salt, and cinnamon.
- Beat egg whites, applesauce, water, and vanilla until well blended.
- Beat in one-third of the yogurt.
- Beat in half of the flour mixture, blending well.
- Beat in half of the remaining yogurt.
- Beat in the rest of the flour mixture.
- Beat in the remaining yogurt.
- Add the mashed banana and beat until smooth.
- Pour the batter into a sprayed 9 x 13-inch pan.
- Bake at 350°F (175°C) for 40 to 45 minutes.
Tips & Substitutions
For a richer chocolate flavor, consider adding a tablespoon of instant coffee granules to the batter. If you don't have nonfat yogurt, you can substitute with sour cream or Greek yogurt. For a lighter cake, use whipped egg whites instead of whole eggs. Make sure to sift the dry ingredients well to avoid lumps and ensure an even texture.
Serving Suggestions
Serve this delicious chocolate banana cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with Aunt Doll's Hot Cocoa for a comforting treat. Consider adding fresh fruit on the side, like sliced strawberries or a fruit salad, for a refreshing contrast.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and place it in the refrigerator for up to a week. To reheat, slice and warm in the microwave for about 15-20 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Delicious Chocolate Banana Cake contains roughly 174 calories, with 6g protein, 25g carbohydrates, and 1g fat. It is a good source of vitamin C (18% of the Daily Value), protein (13% of the Daily Value), and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 1064mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Yes, you can use whole eggs in place of egg whites for a richer flavor and denser texture. However, this will alter the nutritional profile and make the cake less light. If you prefer a fluffier cake, stick with the egg whites as the recipe suggests.
What can I substitute for applesauce?
If you don't have applesauce on hand, you can use mashed avocado or unsweetened pumpkin puree as a substitute. Both will add moisture and a slight flavor without significantly altering the cake. Just ensure the consistency is similar to applesauce for best results.
Can I add nuts or chocolate chips to the batter?
Absolutely! Adding chopped walnuts, pecans, or chocolate chips will enhance the flavor and texture of the cake. Just fold them in gently after mixing the batter to prevent overmixing. Keep in mind that this will add extra calories and may change the baking time slightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).