Introduction

This one-bowl Chocolate Banana Applesauce Cake is made without oil or butter and is perfect for snacking. It’s a moist, simple dessert that comes together quickly using wholesome ingredients. If you enjoy baking with applesauce, you might also like the Cinnamon Applesauce Muffins Recipe for another easy treat.

Ingredients

This moist, fudgy cake comes together with simple pantry staples, creating deep chocolate flavor with natural sweetness from ripe bananas and applesauce.

• 2 medium ripe bananas, mashed (about 105 grams weighed for accuracy)
• 1 cup brown sugar
• 1/2 cup unsweetened applesauce
• 1/3 cup water
• 1 cup white flour
• 1/4 cup wheat flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 cup chocolate chips, divided

Timing

Context: This one-bowl Chocolate Banana Applesauce Cake is made without oil or butter and is perfect for snacking, and it comes together about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal.

This temperature ensures even baking without over-browning, which is crucial for oil-free cakes.

Step 2 — Mash the Bananas

In a large mixing bowl, mash 2 ripe bananas until smooth with only small lumps remaining.

Use overripe bananas with brown spots for maximum natural sweetness and moisture, replacing the need for butter or oil.

Step 3 — Combine Wet Ingredients

Add ½ cup unsweetened applesauce, ⅓ cup maple syrup or honey, 1 teaspoon vanilla extract, and 1 large egg to the mashed bananas. Whisk until fully combined.

The applesauce acts as a fat substitute, keeping the cake tender without making it heavy.

Step 4 — Add Dry Ingredients

Sift in 1 cup all-purpose flour, ¼ cup cocoa powder, 1 teaspoon baking soda, and ¼ teaspoon salt directly into the same bowl.

Sifting prevents lumps and ensures the leavening is evenly distributed for a consistent rise.

Step 5 — Mix the Batter

Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix.

A few streaks of flour are okay; overmixing can lead to a dense, tough cake since there’s no fat to tenderize it.

Step 6 — Add Optional Mix-Ins

If desired, fold in ½ cup chocolate chips or chopped nuts. This adds texture but is optional for a simpler snack cake.

Reserve a few chocolate chips to sprinkle on top before baking for a bakery-style finish.

Step 7 — Transfer and Smooth

Pour the batter into the prepared pan and spread it evenly into the corners with a spatula.

An even layer ensures the cake bakes uniformly, preventing undercooked or overcooked spots.

Step 8 — Bake to Perfection

Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

The top should spring back lightly when touched. Avoid overbaking, as oil-free cakes can dry out quickly.

Step 9 — Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This resting period allows the structure to set, making it easier to slice. Serve at room temperature for the best texture.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole wheat flour — Adds fiber and nutrients while maintaining a moist texture from the bananas and applesauce.
• Almond flour — A gluten-free, lower-carb option that pairs well with chocolate and banana flavors.
• Oat flour — Provides a heartier, gluten-free alternative with a mild, slightly sweet taste.
• Coconut sugar — A lower glycemic index sweetener that complements the natural sweetness of the fruit.
• Greek yogurt — Adds protein and moisture without needing oil or butter, enhancing the cake’s richness.
• Unsweetened cocoa powder — Intensifies chocolate flavor while keeping the recipe low in added sugars.
• Flax eggs — A vegan, dairy-free binding substitute that works well with the moist ingredients.
• Reduced-sodium baking powder — Lowers sodium content without affecting the cake’s rise or texture.

Serving Suggestions

• Pair warm slices with a scoop of vanilla ice cream for a simple dessert.
• Enjoy a square with your morning coffee or afternoon tea as a satisfying snack.
• Pack individual portions in lunchboxes for a wholesome, on-the-go treat.
• Serve at brunch alongside fresh fruit like berries or orange slices.
• Dust with powdered sugar or drizzle with a light glaze for a festive touch.
• Crumble over yogurt or oatmeal for a breakfast upgrade.

This one-bowl Chocolate Banana Applesauce Cake is made without oil or butter and is perfect for snacking straight from the pan, but these ideas can make it feel special for any occasion.

Common Mistakes to Avoid

• Mistake: Using bananas that aren’t ripe enough. Fix: Wait until bananas have plenty of brown spots for maximum natural sweetness and moisture.
• Mistake: Overmixing the batter once the flour is added. Fix: Stir just until the flour disappears to avoid a tough, dense crumb.
• Mistake: Substituting the applesauce with a chunky variety. Fix: Use only smooth, unsweetened applesauce for an even texture and controlled sweetness.
• Mistake: Not properly measuring the flour. Fix: Spoon flour into the measuring cup and level it off; don’t scoop directly from the bag.
• Mistake: Baking in a pan that’s the wrong size. Fix: Use an 8×8-inch square pan as specified for proper height and baking time.
• Mistake: Skipping the step of checking for doneness with a toothpick. Fix: Insert a toothpick into the center—it should come out with a few moist crumbs, not wet batter.
• Mistake: Adding extra sugar because the batter doesn’t taste sweet enough raw. Fix: Trust the recipe; the sweetness develops and concentrates during baking.
• Mistake: Cutting the cake while it’s still hot. Fix: Let it cool completely in the pan for cleaner slices and better texture.

Storing Tips

• Fridge: Store this one-bowl Chocolate Banana Applesauce Cake in an airtight container for up to 5 days.
• Freezer: Wrap individual slices or the whole cake tightly in plastic wrap and place in a freezer-safe bag for up to 3 months.
• Reheat: Warm slices in the microwave for 15-20 seconds or in a 300°F oven until heated through, ensuring the internal temperature reaches at least 165°F for food safety.

Because this cake is made without oil or butter, proper storage is key to maintaining its moist texture and freshness.

Conclusion

This one-bowl Chocolate Banana Applesauce Cake is a wonderfully moist and healthier dessert option that comes together quickly with no oil or butter. It’s perfect for an everyday snack or a simple sweet treat. Give this recipe a try and share your thoughts in the comments below!

Chocolate Banana Applesauce Cake

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Pin Recipe

This one-bowl Chocolate Banana Applesauce Cake is made without oil or butter and is perfect for snacking. It is beautifully moist and fudgy with bold chocolate flavors mingling with banana and gooey pockets of melted chocolate chips.

• Author: Dorothy Miler
• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Total Time: 40-45 minutes
• Yield: 9 1x
• Method: Snack/Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 medium ripe bananas, mashed
• 1 cup brown sugar
• 1/2 cup unsweetened applesauce
• 1/3 cup water
• 1 cup white flour
• 1/4 cup wheat flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 cup chocolate chips, divided

Instructions

1. Preheat oven to 350 degrees F. Grease an 8 x 8 inch baking dish.
2. In a bowl, whisk together white flour, wheat flour, baking soda, and cocoa powder. Set aside.
3. In a mixing bowl, beat mashed bananas, brown sugar, applesauce, and water until combined.
4. Gradually add the flour mixture to the wet ingredients and beat until just combined.
5. Fold in 1/2 cup of the chocolate chips.
6. Pour batter evenly into the prepared pan.
7. Sprinkle the remaining 1/4 cup of chocolate chips on top.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool about 30 minutes before cutting.

Notes

This cake is moist and delicious without oil or butter, making it a healthier snack option. For consistent results, weigh mashed bananas (about 105 grams) instead of relying on ‘two medium’ bananas. The cake stays moist for several days and does not require frosting due to the chocolate chips on top.

Nutrition

• Calories: 220
• Sugar: 25g
• Sodium: 180mg
• Fat: 3g
• Saturated Fat: 1.5g
• Unsaturated Fat: 1.5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg

FAQs

Can I make this one-bowl Chocolate Banana Applesauce Cake without eggs?

Yes, you can substitute each egg with a flax egg or commercial egg replacer. The mashed banana and applesauce help bind the batter, so the cake holds together well even without eggs.

How should I store this Chocolate Banana Applesauce Cake?

Store the cake in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate it for up to a week, or freeze individual slices for easy snacking later.