Chocolate-Banana Snack Cake
Cooking Light, May 2006
This is the second time I’ve made this Chocolate-Banana Snack Cake. I refer to it as the divorce cake. I made a double batch once. I took half to a friend’s house for a party thinking I would have some for later when I got home. Yeah, no. He ate the WHOLE EFFING THING! Yes, I went ape.
This is pretty good. It’s chocolate-y with a hint of banana flavor. This time, I added a little bit of banana flavoring to make it a little more banana-y. I took it to one of the Holiday parties at work. There weren’t left overs, so I’m guessing people liked it. I like it! Put the powdered sugar on JUST before serving as it will melt with the moisture of the cake.
Tools to make this recipe:
- Measuring cups and spoons
- Mixing bowl
- Whisk
- 8×8 pan
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.
Ingredients
- ½ cup unsweetened applesauce
- 1 cup granulated sugar
- ¼ cup butter, softened
- ½ 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)
- ½ cup unsweetened cocoa
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Powdered sugar (optional)
Instructions
- Preheat oven to 350°.
- 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.
- 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.
- 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.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 199Total Fat 5gSaturated Fat 2gUnsaturated Fat 2gCholesterol 32mgSodium 117mgCarbohydrates 35gFiber 2gSugar 17gProtein 4g
