This wholesome but delicious Chocolate Banana Snack Cake is moist, sweet and rich tasting, yet has no butter, no oil, no refined sugar and is made with whole grain flour. It is the winning combination of decadent taste with nourishing ingredients.
Is it sweet enough to call CAKE?
With 3 spotty ripe bananas and fancy molasses, it has just the right amount of sweet, but with no added refined sugar. The semi sweet chocolate chips add extra sweetness and extra chocolate flavour for added decadence. You can reduce the amount if you wish. I love the flavour of molasses but my taste testers could not detect it. In this healthy Chocolate Banana Snack Cake, the molasses provides extra depth and complexity to the chocolate flavour. It is a great combination!
No butter, oil, or added fat?
The magic of mashed ripe bananas adds moisture and structure to this cake making any added fat unnecessary. The source of fat in the recipe comes from the dark chocolate chips. The chocolate chips melt into the cake as it bakes providing an extra rich chocolate taste and texture. Using bananas in place of added fat makes this cake much healthier than a typical cake. Bananas are a nutritious baking swap perfect for healthier sweets and treats.
This wholesome but delicious Chocolate Banana Snack Cake is moist, and rich tasting, but has no butter, no oil, no refined sugar and is made with whole grain flour. It is the winning combination of decadent taste with nourishing ingredients.
chocolate banana cake, chocolate cake, healthy, no added fat, no sugar, snack cake, wholegrain
AuthorMaking Healthy Choices
1/4 cupmolasses, fancy
1cupwhole wheat pastry flour
1/2cupchocolate chips, dark
Prepare 8×8 pan by greasing with coconut oil, butter, or line with parchment paper.
Preheat oven to 350 degrees F.
Peel ripe bananas and place in mixer with paddle attachment and mix on low until broken up and creamy. (If not using a mixer, mash up with a potato masher until creamy and smooth). Add egg, vanilla, molasses, cocoa powder, salt and mix until smooth.
In a separate bowl, add whole wheat pastry flour and baking soda. Stir to blend together.
Add flour mixture to banana mixture and stir to combine.
Add most of the chocolate chips and stir to mix in. Pour batter into prepared pan. Sprinkle the rest of the chocolate chips on top.
Bake for 20-25 minutes until the middle is set and the top looks dry. The middle will bounce back when you press it with your finger.
Vegan: replace egg with a flax egg, and use dairy free chocolate chips (dark chocolate chips are often dairy free) I have not tested this cake with a flax egg substitute yet.
If you love truffles, these Dark Chocolate Seville Orange Truffles (with Avocado) are going to change your life. I remember making truffles years ago, but only once or maybe twice a year because they are so rich. Traditionally they are made with butter or cream to make them so smooth and creamy, with the incredible texture that only truffles have. Continue reading Dark Chocolate Seville Orange Truffles (with Avocado)
Snacks like these Lentil Nachos with Grated Avocado are beautiful, delicious messes, with ingredients tossed on top of each other and baked to hot, crispy, crunchy, gooey perfection. For game day, parties, or fun family nights this recipe is a lighter version that will satisfy your nacho cravings. Continue reading Lentil Nachos with Grated Avocado
We love comfort food in our house and have a go-to group of recipes we make often. Recently I was given the opportunity to review a newly released cookbook focusing on everyday comfort foods. Even more interesting, all the recipes are vegan. I was so excited to have a look at it and make some of the recipes. I’m always looking for more plant based healthy recipes. Continue reading Fuss-Free Vegan: Book Review and Recipe
These quick pickled beets will instantly add bursts of colour to your table. Use them to top a citrus or green salad or add to a sandwich or burger. They look so fancy, but they only take 30 minutes to make. I’m already planning more to give as gifts. Continue reading Pickled Beets
This beautiful squash dish is perfect for a special occasion but it is so easy and delicious that it really works for any day. It makes a wonderful side dish, and could be used as a main or as part of a salad. It can be served either hot or at room temperature. Don’t you just love the versatility? You need this! Continue reading Roasted Squash with Hazelnuts and Pomegranate
What do you do when you are sick? What do you eat, or try to eat? This Hot and Sour Miso soup works for me, every time. I’ve been making this soup for over 15 years. It is my feel better healing soup. Everyone needs one of these. Continue reading Hot and Sour Miso Soup
I love fall. I love the changing leaves, the bright blue skies and cool crisp mornings. It’s a great time of year for pumpkin patches, corn mazes and most of all baking these Pumpkin Muffins. Continue reading Pumpkin Muffins
Eggplant is in season and I have been having fun experimenting with new ways to use it and of course enjoying traditional recipes too. My favourite Eggplant dish is Baba Ganoush, often referred to as poor man’s caviar for its silky smooth texture. Lately, I am finding eggplant is surprisingly versatile and I’m excited by some new recipes I have been developing. I hope to post my Baked Eggplant Unparmesan soon. What is your favourite way to enjoy eggplant? Continue reading Sheet Pan Eggplant Souvlaki
I first came across the combination of blueberries and lime from a very simple recipe in “Les Halles” cookbook by Anthony Bourdain. It is simple, easy, and delicious recipe with a surprising combination that is outstanding. I was smitten. When local blueberries are in season, I always make it again, many times more. Thinking about those flavours gave me inspiration for this Blueberry Lime Chia Jam. Continue reading Blueberry Lime Chia Jam