Double Chocolate Chip Banana Cake Light
Indulge guilt-free with this Double Chocolate Chip Banana Cake Light—a moist, chocolatey treat that lets your sweet tooth go wild while keeping health in mind. Made with ripe bananas, protein-packed Greek yogurt, and naturally sweetened with honey or maple syrup, this cake is as wholesome as it is delicious. Infused with rich cocoa powder and studded with both semi-sweet and dark chocolate chips, every bite is a symphony of chocolate flavor. Crafted with whole wheat flour for added fiber and baked to perfection in under an hour, it’s a perfect option for dessert, brunch, or a midday snack. Plus, its easy, one-bowl prep makes it ideal for busy bakers. Serve it plain, dusted with powdered sugar, or topped with whipped cream for a deliciously light chocolate fix everyone will love!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.5 cup plain Greek yogurt
- 0.5 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 large egg
- 1.25 cups whole wheat flour
- 0.25 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup semi-sweet chocolate chips
- 0.25 cup mini dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch square or round cake pan. Line it with parchment paper for easy removal.
In a large bowl, mash the ripe bananas until smooth. Stir in the Greek yogurt, honey or maple syrup, vanilla extract, and egg until well combined.
In a separate bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the banana mixture, mixing just until combined. Be careful not to overmix.
Fold in the semi-sweet chocolate chips and mini dark chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Remove from the oven and let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Slice and serve as is, or add a light dusting of powdered sugar or a dollop of whipped cream for an extra touch.
Nutrition Facts
Calories |
2260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 1836 mg | 80% | |
| Total Carbohydrate | 434.0 g | 158% | |
| Dietary Fiber | 60.1 g | 215% | |
| Total Sugars | 223.8 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 356 mg | 27% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 3486 mg | 74% | |
*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.
