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Banana Chocolate Cake Recipe

Banana Chocolate Cake Recipe photo by Taste of Home

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This light-as-air chocolate cake from our Test Kitchen has a yummy banana flavor. It’s scrumptious as is, but you can also dress it up with nuts or light frostings.

This recipe is:

Healthy

Diabetic Friendly

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Banana Chocolate Cake Recipe

Prep: 15 min. Bake: 25 min. + cooling

Yield: 12 Servings

15 25 40

Ingredients

1/3 cup butter, softened
Sugar substitute equivalent to 3/4 cup sugar
1/3 cup packed brown sugar
2 eggs
1/2 cup water
2 teaspoons vanilla extract
1-1/3 cups all-purpose flour
1/2 cup nonfat dry milk powder
3 tablespoons baking cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 medium ripe bananas, mashed
3/4 teaspoon confectioners' sugar

Directions

In a large bowl, cream the butter, sugar substitute and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in water and vanilla. Combine the flour, dry milk powder, cocoa, baking powder, baking soda and salt; add to the creamed mixture just until combined. Stir in bananas.
Pour into a 9-in. square baking pan coated with cooking spray. Bake at 375° for 23-28 minutes or until a toothpick inserted near the center comes out clean and edges of cake are just starting to pull away from sides of pan. Cool on a wire rack. Dust with confectioners' sugar. Yield: 12 servings.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Analysis: 1 piece equals 179 calories, 6 g fat (3 g saturated fat), 50 mg cholesterol, 276 mg sodium, 26 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Banana Chocolate Cake in Light & Tasty October 2005, p64

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Reviews for Banana Chocolate Cake

Banana Chocolate Cake

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Reviewed on Aug. 03, 2010 by theheat01

This was a super easy cake recipe and it is a WONDERFUL change from banana bread-although it pretty much tastes the same with a little bit of chocolate. Whenever someone needs a cake quick I'll make this! And I didn't use any frosting, but I guarantee you it would only add to the cake!

Reviewed on May. 01, 2010 by mlb71

This is easy and wonderful! I didn't have the suger subtitute so I used real suger so that will change the calorie count but I have made this recipe 2 times in about 3 days...Its great!

Reviewed on May. 01, 2010 by shirleyrez

Delicious and easy to make. Did not affect my husband's blood sugar level.

Reviewed on Apr. 29, 2010 by blkwht

This was nice change to the regular banana cake, very tasty, it was hard to stop at 1 piece so we didn't.

I didn't have any dry milk powder so i used FF flavored coffee creamer (powder ) worked well.

Reviewed on Apr. 29, 2010 by Cathyandysclan

nice to try a different recipe for bananas, turned out to be rather tasty

Reviewed on Apr. 29, 2010 by Judy Belville

This is a really delicious and moist cake. I made it for a family gathering and they loved it. My little grandson really gobbled it up and he usually doesn't go for dessert that much. I used my own frosting recipe instead of the one printed here.

Reviewed on Apr. 23, 2010 by GabbyJayne

This cake is quick, easy, and satisfies a sweet tooth! Tastes like a moist banana cake with a hint of chocolate in the background. It is light textured and good 'as is' without any topping. I used half whole wheat pastry flour and unbleached white to equal the flour measurement. Husband liked his serving in a bowl with some almond milk poured over it. Would also be good with a cream cheese or chocolate or vanilla butter-cream frosting.

Reviewed on Apr. 11, 2010 by jcpittsy

I was very surprised but this was very good !

I definately would make it again.