Description
This moist and tender Chocolate Banana Snack Cake combines rich cocoa flavor with the natural sweetness of ripe bananas. Perfect for breakfast, an afternoon snack, or a simple dessert.
Ingredients
Scale
- 3 ripe bananas, mashed
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 to 1 cup granulated sugar
- 1/2 cup salted butter, melted (or substitute vegetable or coconut oil)
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup buttermilk or milk (add 1 tsp vinegar or lemon juice if substituting)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease an 8×8-inch baking pan.
- In a large bowl, mash the ripe bananas until smooth.
- Add melted butter (or oil), sugar, eggs, and vanilla extract. Whisk until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture, alternating with buttermilk, and stir until just combined. Do not overmix.
- Fold in chocolate chips if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before slicing.
Notes
- Add chopped walnuts or pecans for crunch.
- Sprinkle powdered sugar on top instead of frosting.
- Use whole wheat flour for added fiber.
- Add a swirl of peanut butter to the batter for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/9 of cake)
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg