July 25, 2015

Double Chocolate Banana Applesauce Cake

Few things in this world are as satisfying as taking a bite of a huge, moist, chocolatey slice of cake. Can I get an amen?

When it comes to baked goods of any kind, texture is key! I just can't stand crunchy cookies and dry cakes. And I gotta tell you, this is one of the moistest cakes I've ever made. And guess what? It's not from oil, butter, or eggs. Nope, a lot of this cake's flavor and texture comes from bananas and applesauce.

As a matter of fact, if you were to use vegan chocolate chips, this recipe is completely vegan. It's a healthified cross between a chocolate cake and a brownie, but it tastes as good as sin.

I start my new school counseling job next week and I have been thinking about how I will win over my co-workers as the newbie counselor. I'm thinking I can just happen to bring in "leftover" baked goods from time to time. This cake should do the trick. ;-) It keeps really well, up to 4-5 days if you can even keep it around that long. If you can, I would suggest putting in a fridge after a couple of days just in case. Oh, and did I mention you make it all in ONE bowl? Yep, all ingredients stirred together in one bowl and poured into a baking pan. It might just be my new favorite dessert.

This is the perfect snack to include in your lunch or after dinner. Low calorie, and low fat, with all the flavor of the real thing. Thumbs up!

Double Chocolate Banana Applesauce Cake
Makes 9 squares in an 8X8 pan


2 very ripe medium sized bananas
½ cup granulated sugar
¼ cup brown sugar
½ cup applesauce (no sugar added)
⅓ cup water
1 tsp white vinegar
1¼ cups all-purpose flour
¼ cup unsweetened baking cocoa
1 tsp baking soda
¼ tsp salt
⅔ cup semi-sweet chocolate chips, divided

1. Preheat oven to 350 degrees.
2. Spray 8x8 baking dish with non-stick cooking spray.
3. Mash bananas in a medium size bowl.
4. Stir in sugars, applesauce, water, and vinegar until thoroughly combined.
5. Stir in flour, cocoa, baking soda and salt just until combined.
6. Fold in ⅓ cup of chocolate chips.
7. Pour batter into prepared dish.
8. Sprinkle remaining chocolate chips on top.
9. Bake for 25-33 minutes or until toothpick inserted into cake comes out clean. (Oven temps vary, so check earlier rather than later)
10. Let cool, slice and serve.
Original recipe here

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