Chocolate Chip Banana Snack Cake
Chocolate Chip Banana Snack Cake is a moist banana cake with a hint of cinnamon and chocolate chips in every bite. It’s a great breakfast, dessert, or lunchbox treat!
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If you love banana bread, but are in the mood for something more cake-like, this Chocolate Chip Banana Snack Cake is the best of both worlds!
Is it dessert or breakfast? It’s both! This recipe is great for so many different things: breakfast, dessert, lunchboxes, or an afternoon treat.
This cake is made with ripe bananas, applesauce, chocolate chips, and a tiny hint of cinnamon. This egg-free snack cake is soft, moist, and so delicious!
If you like the combination of chocolate and banana, these Double Chocolate Banana Muffins are another great option!
Ingredients needed (scroll down to recipe card for complete recipe):
- Very ripe bananas
- Unsalted butter
- Unsweetened applesauce
- Granulated sugar
- Brown sugar
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Chocolate chips
- Seasonings – salt, cinnamon
📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
Why use applesauce?
- Combined with mashed banana, applesauce helps gives the cake a soft, moist texture.
- Applesauce helps provide a tender crumb that’s not dry or crumbly.
- Unsweetened applesauce is a healthy, egg-free binder.
how to serve banana snack cake
This Chocolate Chip Banana Snack Cake can be served either room temperature or warm.
While it’s delicious either way, when it’s warm and the chocolate chips are gooey and melty, there’s nothing better!
If I’m not eating it when it’s freshly baked, I like to pop it in the microwave for just a little bit to warm the cake.
Here are some ways to serve this cake:
- Serve with coffee or tea, like you would coffee cake or muffins
- A great addition to lunchboxes
- Makes a great dessert or evening snack
- Holiday brunches
💡Tips & Tricks
- Chocolate chips: To avoid making the cake too sweet, we prefer dark chocolate or semi-sweet chocolate chips. Mini or regular-sized chocolate chips work.
- Freezing: This cake freezes excellently! Just wrap individual portions in parchment paper and keep them in a zipper bag. Then, just grab one and pop it in the microwave when the craving hits!
Looking for more baked goods? Here are some favorites:
- Double Chocolate Zucchini Bread
- Cranberry Banana Bread
- Cinnamon Pumpkin Mini Muffins
- Pumpkin Spice Rum Cake
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Chocolate Chip Banana Snack Cake
Equipment
- 8×8 baking dish
- 2 Mixing bowls
Ingredients
- 1 cup mashed very ripe banana
- 1/3 cup butter melted
- 1/3 cup unsweetened applesauce
- 3/4 cup granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 2/3 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup chocolate chips we use dark chocolate or semi-sweet
Instructions
- Preheat oven to 350℉. Line the 8×8 pan with parchment paper. I like to leave some hanging over the sides, so it's easy to pull the cake out of the pan when done.
- In a large mixing bowl, mix the mashed banana, melted butter, applesauce, granulated sugar, brown sugar, and vanilla until fully combined.
- In a separate mixing bowl, add flour, baking powder, baking soda, salt, and cinnamon. Stir to combine, then add this bowl of dry ingredients to the bowl of wet ingredients and stir until incorporated without overmixing. Fold the chocolate chips into the batter.
- Spread the batter into the prepared baking dish. If desired, sprinkle a couple of chocolate chips on the top. Bake for 28-38 minutes, checking on them at the 25-minute mark. It's done when the edges are golden, the center is set, and a toothpick comes out with moist crumbs.
- When the cake has cooled, remove it by lifting the parchment paper and cut into squares. You can get 9 large portions or 12 smaller portions.
Notes
- The proper way to measure flour is the “spoon & level” method. You use a spoon to fill the measuring cup with flour and then level it off with a knife. It’s more accurate that scooping flour with the measuring cup, where it gets compacted.
- Store at room temperature in an air-tight container for up to 3 days or in the refrigerator for up to 5 days.
- If serving after being refrigerated, let come to room temperature or pop in the microwave to slightly warm them.
- For freezing, I wrap individual portions in parchment paper and store them all in a plastic zipper bag. Best if used within 3 months.
Guys, if chocolate and banana sound like a good combo, wait until you try this!