Banana Chocolate Fudge Layer Cake Light
Indulge in the irresistible charm of a Banana Chocolate Fudge Layer Cake Light—a decadent yet guilt-free dessert that perfectly balances rich chocolatey flavors with the natural sweetness of ripe bananas. This moist, double-layered cake features wholesome ingredients like Greek yogurt, honey, and mashed bananas, creating a lighter take on a timeless classic without sacrificing flavor. Bursting with semi-sweet chocolate chips and a hint of vanilla, every bite melts in your mouth. With a simple prep time of just 20 minutes, it’s a quick and easy treat that’s perfect for any celebration or weeknight indulgence. Optional powdered sugar or a dollop of Greek yogurt adds the finishing touch to this sweet masterpiece. Satisfy your chocolate cake cravings without the guilt!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 cup Mashed ripe bananas
- 0.5 cup Plain Greek yogurt
- 0.5 cup Honey
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Semi-sweet chocolate chips
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans, then line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, combine the mashed bananas, Greek yogurt, honey, eggs, and vanilla extract. Beat using an electric mixer or whisk until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix or the cake may become dense.
Fold in the chocolate chips gently using a spatula, just until evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 22-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean with just a few moist crumbs attached. Remove from the oven and allow the cakes to cool in the pans for 10 minutes.
Run a knife around the edges of the cake pans to loosen them, then carefully invert the cakes onto wire racks to cool completely.
Once the cakes are completely cool, assemble them by placing one layer on a serving plate or cake stand. Optionally, spread a thin layer of chocolate frosting or Greek yogurt in between the layers for extra indulgence.
Top with the second cake layer and dust lightly with powdered sugar if desired before serving. Cut into slices and enjoy!
Nutrition Facts
Calories |
289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 310 mg | 13% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 26.7 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 355 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
