The bright yellow bunches of bananas always look so beautiful in the grocery store. And, whenever I pick up a bunch I tell myself: “THIS time we’re going to eat all of them before they turn brown!” And, then we don’t. We always seem to end up with a few that look like this:
Never fear, with a few more ingredients:
you can turn those brown bananas into something truly luscious.
And, since this cake is butter, oil and egg free, you can pretend it’s healthy! Double win!
BANANA APPLESAUCE COCOA CAKE
- 1 ¼ cup flour
- ¼ cup baking cocoa
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 overly ripe bananas
- ½ cup sugar
- ¼ cup packed brown sugar
- ½ cup unsweetened applesauce
- 1/3 cup of water
- 1 teaspoon vinegar
- 2/3 cup chocolate chips (divided)
Preheat your oven to 350 degrees. Spray an 8 x 8” square pan with cooking spray.
In a small bowl, whisk together the: flour, cocoa, baking soda and salt. Set aside.
In a mixing bowl, put in two over-ripe bananas and mix on low until the bananas are mushy. Add in the sugar, brown sugar, applesauce, water and vinegar and mix until combined. Pour in the flour mixture and mix on low just until blended. Stir in 1/3 cup of the chocolate chips.
Pour into your greased pan (if your pan is 9×9”, your cake will take a shorter time to cook). Bake for 29 – 35 minutes or until a toothpick inserted near the middle comes out clean.
Let cool and enjoy!
Pin this to try later, and then check out some of our other easy recipes!
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Read more of Ann’s contributions to allmomdoes here.
