This Chocolate Banana Applesauce Cake is the kind of recipe that shows up when you want something homey and chocolatey without hauling out butter or eggs. It’s quietly forgiving: applesauce and ripe bananas take care of moisture, and a modest amount of cocoa gives it a chocolate pull without being cloying. I turn to this when I want quick sweet bread that’s not overly rich but still feels like a treat.
It bakes in an 8×8 pan, slices easily, and makes a dependable snack for school lunches, coffee breaks, or a last-minute dessert. The texture sits between a tender quick bread and a cake — soft crumb, slightly dense, and studded with chocolate chips. You don’t need special skills; follow the steps and keep an eye on the toothpick check.
I’ll walk you through shopping and gear, show the exact method, and call out the little things that can trip you up. There are helpful swaps for international kitchens and storage notes so your batches stay good for as long as you need them.
Your Shopping Guide
When you shop, prioritize ripe bananas. They’re the backbone of the cake’s sweetness and moisture. A banana with brown spots or an evenly brown peel is best — the darker, the better for flavor. Pick unsweetened applesauce so you control the total sweet level; sweetened varieties will push this into a much sweeter final cake.
For the cocoa, buy unsweetened baking cocoa (not hot cocoa mix). It gives chocolate flavor without sugar. Semi-sweet chocolate chips are split between batter and topping in the recipe, so grab a single 2/3 cup bag and plan to divide it. All-purpose flour and basic pantry items like granulated sugar, brown sugar, baking soda, and salt are all you need otherwise.
The Method for Chocolate Banana Applesauce Cake
- Preheat oven to 350°F. Spray an 8×8 baking dish with non-stick cooking spray.
- In a medium bowl, mash 2 very ripe bananas until mostly smooth.
- Add 1/2 cup granulated sugar, 1/4 cup brown sugar, 1/2 cup applesauce (no sugar added), 1/3 cup water, and 1 teaspoon white vinegar to the mashed bananas. Stir until thoroughly combined.
- Add 1 1/4 cups all-purpose flour, 1/4 cup unsweetened baking cocoa, 1 teaspoon baking soda, and 1/4 teaspoon salt to the wet mixture. Stir just until the dry ingredients are incorporated and no large streaks of flour remain (do not overmix).
- Fold in 1/3 cup of the 2/3 cup semi-sweet chocolate chips.
- Pour the batter into the prepared 8×8 baking dish and spread evenly.
- Sprinkle the remaining 1/3 cup semi-sweet chocolate chips evenly over the top of the batter.
- Bake for 33–37 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan before slicing and serving.
Quick notes on technique
Measure flour by gently spooning it into the cup and leveling it off; packing the flour leads to a denser cake. When combining the dry into the wet, stir just until the flour is moistened — that keeps the crumb tender. Dividing the chips gives pockets of melted chocolate inside and a pretty dotted top.
Why You’ll Keep Making It
This cake makes the list for everyday baking because it’s fast, forgiving, and uses ingredients you probably already keep on hand. It doesn’t rely on eggs or butter, which is handy when you’re low on staples or want a lighter profile. The texture is reliably pleasant without heavy frosting, so it’s an easy crowd-pleaser across ages.
Also, it’s versatile without being finicky. You can dress it up with a scoop of vanilla ice cream for dessert or slice it thinly for a breakfast cake beside coffee. It’s one of those recipes that returns value: low effort, consistent results, and pleasant leftovers.
International Equivalents
Terminology varies by country. “All-purpose flour” is commonly labeled “plain flour” in the UK and Australia. “Granulated sugar” is standard white sugar in most markets. If you’re using a scale, the recipe lists cups; for a reliable conversion, look up a trusted conversion chart for your flour and sugar because weights differ slightly by brand and humidity.
“Baking soda” is the same as sodium bicarbonate; if a recipe calls for baking powder elsewhere, note that they’re not interchangeable without adjusting acids and quantities. Semi-sweet chocolate chips are widely available, but you can substitute chopped semi-sweet chocolate pieces if chips aren’t on the shelf — same ingredient, different shape.
What You’ll Need (Gear)
- 8×8-inch baking dish — the recipe is sized for this pan; the bake time expects its volume.
- Mixing bowls — one medium for mashing and mixing wet ingredients, one for combining dry if you prefer.
- Potato masher or fork — to mash the very ripe bananas until mostly smooth.
- Measuring cups and spoons — accurate measures matter for texture.
- Rubber spatula or wooden spoon — for folding and spreading the batter.
- Toothpick or skewer — to check doneness in the center.
- Oven and oven mitts — obvious, but worth listing for completeness.
Easy-to-Miss Gotchas
Banana ripeness: underripe bananas won’t provide enough flavor or sweetness. If your bananas are pale and firm, wait a day or two. Applesauce choice: use unsweetened applesauce; sweetened jars will significantly increase the cake’s sweetness and change balance. Chocolate chips: the recipe calls for dividing 2/3 cup — set aside half before folding into the batter so you don’t end up pouring all of them in.
Don’t overmix after adding flour. Overworking the batter develops gluten and leads to toughness. Also, check the cake towards the lower end of the bake window; ovens run hot and you want a moist crumb, not a dried-out edge.
Make It Fit Your Plan
If you need this ready in the morning, bake the night before and store it covered at room temperature or in the fridge — it actually slices cleaner when slightly chilled. Want smaller portions? Cut into smaller squares. Serving a crowd? Double the recipe and bake in a 9×13 pan; keep an eye on baking time and test with a toothpick starting around the 30–35 minute mark.
Short on time: you can pre-mash bananas and mix wet ingredients the night before and keep the batter chilled (covered) in the fridge; do the flour/cocoa fold and bake in the morning. The texture may be marginally different with a rested batter, but it’s a practical shortcut.
What Could Go Wrong
Dense or heavy cake: often caused by packing too much flour into the cup when measuring, or overmixing. Runny batter: too much liquid can come from mismeasured applesauce or water — measure carefully. Sinking center: underbaking is usually the culprit; always test with a toothpick in the center. If you pull the cake early because the edges look golden, check the center before declaring it done.
Gummy texture: can result from too much moisture or not baking until a few moist crumbs cling to the toothpick. If the outside looks done but the center is still wet, lower oven temperature by 25°F and bake a little longer to allow even cooking.
Best Ways to Store
At room temperature: keep the cake covered with a loosely tented piece of foil or cake dome for 1–2 days. For longer keeping, refrigerate in an airtight container for up to 4–5 days; refrigeration tightens the crumb slightly but keeps it safe. To freeze, wrap slices tightly in plastic wrap and place in a freezer bag for up to 2 months — thaw in the fridge or at room temperature before serving.
If you plan to serve chilled, slice while cold for cleaner pieces. For reheating, brief stints in the microwave (10–20 seconds per slice) refresh the texture and soften the chocolate chips without drying the cake.
Ask & Learn
Q: Can I use mashed apples instead of applesauce? A: Whole mashed apples add texture and may require a bit longer baking; applesauce keeps the batter smooth and consistent. Q: Can I swap coconut sugar or other unrefined sugars? A: You can, but expect subtle flavor and moisture differences; brown sugar contributes a little chew and depth that’s pleasant here.
Q: Is there a gluten-free option? A: A 1:1 gluten-free flour blend can work, but results vary by brand. Expect a slightly different crumb; if you try this, look for a blend that includes xanthan gum for structure, or follow the blend manufacturer’s guidance.
Bring It to the Table
Serve slices warm or at room temperature. A dusting of powdered sugar, a smear of yoghurt or mascarpone, or a scoop of vanilla ice cream lifts the cake for dessert. For simple daytime serving, a cup of coffee or tea pairs beautifully. This cake also travels well to potlucks: bake it in the pan, cover, and bring a spatula.
Slice confidently — the cake holds together nicely once cooled. If you want clean serving lines, chill the pan briefly so slices come out tidy. And if there are leftovers, I admit I’ve been known to toast a slice lightly for breakfast; the chocolate softens and the banana flavor shines.
Ingredients
- 2 bananas, very ripe — provide natural sweetness, moisture, and banana flavor to the batter.
- 1/2 cup granulated sugar — primary sweetener that helps with structure and browning.
- 1/4 cup brown sugar — adds moisture and a touch of caramel depth to the flavor.
- 1/2 cup applesauce (no sugar added) — replaces some fat and liquid while keeping the cake tender.
- 1/3 cup water — adjusts batter consistency so it’s pourable but not thin.
- 1 teaspoon white vinegar — reacts with baking soda to give lift and a lighter crumb.
- 1 1/4 cups all-purpose flour — the structure builder for the cake; measure carefully.
- 1/4 cup unsweetened baking cocoa — provides chocolate flavor without added sugar.
- 1 teaspoon baking soda — the leavening agent that reacts with the vinegar.
- 1/4 teaspoon salt — balances sweetness and enhances overall flavor.
- 2/3 cup semi-sweet chocolate chips (divided) — half folded into the batter, half sprinkled on top for chocolate pockets and a dotted, attractive surface.
Chocolate Banana Applesauce Cake
Equipment
- 8x8 inch Baking Dish
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Spatula
Ingredients
Ingredients
- 2 bananasvery ripe
- 1/2 cupgranulated sugar
- 1/4 cupbrown sugar
- 1/2 cupapplesauceno sugar added
- 1/3 cupwater
- 1 tspwhite vinegar
- 1 1/4 cupsall-purpose flour
- 1/4 cupunsweetened baking cocoa
- 1 tspbaking soda
- 1/4 tspsalt
- 2/3 cupsemi-sweet chocolate chipsdivided
Instructions
Instructions
- Preheat oven to 350°F. Spray an 8x8 baking dish with non-stick cooking spray.
- In a medium bowl, mash 2 very ripe bananas until mostly smooth.
- Add 1/2 cup granulated sugar, 1/4 cup brown sugar, 1/2 cup applesauce (no sugar added), 1/3 cup water, and 1 teaspoon white vinegar to the mashed bananas. Stir until thoroughly combined.
- Add 1 1/4 cups all-purpose flour, 1/4 cup unsweetened baking cocoa, 1 teaspoon baking soda, and 1/4 teaspoon salt to the wet mixture. Stir just until the dry ingredients are incorporated and no large streaks of flour remain (do not overmix).
- Fold in 1/3 cup of the 2/3 cup semi-sweet chocolate chips.
- Pour the batter into the prepared 8x8 baking dish and spread evenly.
- Sprinkle the remaining 1/3 cup semi-sweet chocolate chips evenly over the top of the batter.
- Bake for 33–37 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan before slicing and serving.
