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Banana Chocolate Cake

 Banana Chocolate Cake
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.
12 ServingsPrep: 15 min. Bake: 25 min. + cooling


  • 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


  • 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

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Banana Chocolate Cake (continued)

Directions (continued)

  • confectioners' sugar. Yield: 12 servings.
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.