Double Chocolate Banana Snack Cake
Indulge in the rich, moist decadence of this Double Chocolate Banana Snack Cake, a quick and easy dessert or anytime treat that combines the natural sweetness of ripe bananas with the bold flavors of cocoa and melty semi-sweet chocolate chips. Perfectly balanced between fudgy and fluffy, this simple 8x8 cake comes together in just 15 minutes of prep time and bakes to perfection in under 30 minutes. Made with pantry staples like mashed bananas, unsweetened cocoa powder, and a hint of vanilla, this recipe is as effortless as it is irresistible. It's the ultimate way to transform overripe bananas into a chocolate lover's dream, delivering a tender cake that’s ideal for snacking, sharing, or savoring with your favorite cup of coffee. Whether you're hosting an afternoon gathering or looking for a cozy weeknight dessert, this one-bowl wonder is guaranteed to impress!
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Recipe Information
Ingredients
- 3 large ripe bananas, mashed
- 0.5 cup unsalted butter, melted
- 0.75 cup granulated sugar
- 0.25 cup brown sugar, packed
- 2 whole large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease or line an 8x8-inch baking dish with parchment paper.
In a large mixing bowl, combine the mashed bananas, melted butter, granulated sugar, and brown sugar. Whisk until smooth and well combined.
Add the eggs and vanilla extract to the banana mixture, and whisk until fully incorporated.
In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring with a spatula or wooden spoon until just combined. Do not overmix.
Fold in the chocolate chips gently to distribute them evenly throughout the batter.
Pour the batter into the prepared baking dish and spread it out evenly with a spatula.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).
Remove the cake from the oven and let it cool completely in the baking dish before slicing and serving.
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
3662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.5 g | 204% | |
| Saturated Fat | 95.2 g | 476% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2608 mg | 113% | |
| Total Carbohydrate | 590.3 g | 215% | |
| Dietary Fiber | 66.8 g | 239% | |
| Total Sugars | 320.7 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 310 mg | 24% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 3702 mg | 79% | |
*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.
