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Banana Chocolate Cake

This light-as-air chocolate cake has a yummy banana flavor. It’s scrumptious as is, but you can also dress it up with nuts or light frostings. —Tina Bellows, Racine, Wisconsin
  • 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 teaspoons vanilla extract
  • 2 large eggs, room temperature
  • 1/2 cup water
  • 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
  • 1 cup mashed ripe bananas (about 2 medium bananas)
  • Confectioners' sugar

Directions

  • Preheat oven to 375°. Coat a 9-in. square baking pan with cooking spray.
  • Cream butter, sugar substitute and brown sugar until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition. Stir in water. Whisk together flour, milk powder, cocoa, baking powder, baking soda and salt; add to creamed mixture just until combined. Stir in bananas.
  • Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean and cake begins to pull from sides of pan, 23-28 minutes. Cool completely in pan on a wire rack. Dust with confectioners' sugar.
Editor's Note
This recipe was tested with Splenda no-calorie sweetener.
Nutrition Facts
1 piece: 169 calories, 6g fat (4g saturated fat), 45mg cholesterol, 261mg sodium, 25g carbohydrate (10g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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Reviews

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Average Rating:
  • meliss.beyer
    Nov 19, 2018

    This recipe was very tasty. I had bananas to use up and wanted to try something different. Luckily, my mom had the dry milk on hand, that isn't an ingredient I normally buy. Since I also didn't have the sugar substitute, I just used real sugar. Came out moist and tasted great. Not overpowering with banana taste.

  • heatskitchen
    May 8, 2015

    This was a great change up from banana bread! Check out my full review (and more!) on my blog: http://heatskitchen.com/2010/08/04/banana-chocolate-cake/

  • bakergirlmd
    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.

  • igplwp
    Nov 21, 2013

    Like a banana split.

  • historygal22
    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.

  • mlb71
    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!

  • shirleyrez
    May 1, 2010

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

  • blkwht
    Apr 29, 2010

    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.

  • Cathyandysclan
    Apr 29, 2010

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

  • Judy Belville
    Apr 29, 2010

    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.