Banana Chocolate Cake Recipe
Banana Chocolate Cake Recipe photo by Taste of Home

Banana Chocolate Cake Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
MAKES: 12 servings

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 McCormick® Pure 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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
Originally published as Banana Chocolate Cake in Light & Tasty October 2005, p64

Nutritional Facts

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.

Reviews for Banana Chocolate Cake

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Nov. 21, 2013

"Think I will just stick with regular banana bread, to which I add 1/2 to 3/4 cup dark chocolate chips for a more "grown-up" taste. You still get the same chocolate effect minus the cocoa powder. If you want, add a streusel topping, and voila...a great banana bread! It seems odd to add sugar substitute given that you are also using brown sugar. You could decrease the white sugar by substituting 1/2 cup apple sauce for the sugar. It will still taste the same."

MY REVIEW
Reviewed Nov. 21, 2013

"Like a banana split."

MY REVIEW
Reviewed Jun. 25, 2013

"Let me start by saying my Dad HATES bananas but he didn't even taste them (I did add an extra tbsp of Cocoa and some chocolate syrup for this reason). Not completely a cake like texture, but still good."

MY REVIEW
Reviewed Aug. 3, 2010

"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!"

MY REVIEW
Reviewed May. 1, 2010

"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!"

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