Banana Chocolate Cake
Total TimePrep: 15 min. Bake: 25 min. + cooling
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.
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/
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.
Like a banana split.
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.
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!
Delicious and easy to make. Did not affect my husband's blood sugar level.
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.
nice to try a different recipe for bananas, turned out to be rather tasty
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.