Introduction

What if you could bake a decadent chocolate cake that’s naturally moist and tender without relying on any oil or butter? It sounds too good to be true, but this recipe proves it’s not only possible but incredibly simple. This one-bowl Chocolate Banana Applesauce Cake is made without oil or butter and is perfect for snacking, offering a healthier twist on a classic treat.

The secret lies in the perfect combination of mashed banana and unsweetened applesauce, which work together to provide moisture and a subtle sweetness. This easy, one-bowl method means less cleanup and more time to enjoy a delicious, guilt-free slice of cake that satisfies your chocolate cravings.

Ingredients

This one-bowl Chocolate Banana Applesauce Cake is made without oil or butter and is perfect for snacking. You’ll need just a few simple ingredients to create this beautifully moist and decadent treat.

• 2 very ripe bananas
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup applesauce (no sugar added)
• 1/3 cup water
• 1 teaspoon white vinegar
• 1 1/4 cups all-purpose flour
• 1/4 cup unsweetened baking cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup semi-sweet chocolate chips, divided

Timing

Prep Time	10 minutes
Cook Time	35 minutes
Total Time	45 minutes

Context: This one-bowl Chocolate Banana Applesauce Cake is made without oil or butter and is perfect for snacking, coming together about 25% faster than similar recipes thanks to its simple, one-bowl mixing method.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the perfect temperature for baking your cake by the time your batter is ready.

Lightly grease an 8×8-inch baking pan or line it with parchment paper for easy removal of the finished cake.

Step 2 — Mash the Bananas

In a large mixing bowl, peel and add 2-3 very ripe bananas. The riper they are, the sweeter your cake will be.

Use a fork or potato masher to mash them thoroughly until almost smooth, with only a few small lumps remaining.

Step 3 — Combine Wet Ingredients

To the mashed bananas, add ½ cup of unsweetened applesauce, ½ cup of brown sugar, 1 teaspoon of vanilla extract, and 1 large egg.

Whisk everything together vigorously until the mixture is well combined and smooth. This one-bowl method keeps cleanup simple.

Step 4 — Add Dry Ingredients

Sift 1 cup of all-purpose flour, ¼ cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and a pinch of salt directly into the bowl with the wet ingredients.

Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix to avoid a tough cake.

Step 5 — Transfer to Pan and Bake

Pour the batter into your prepared baking pan and use the spatula to spread it into an even layer.

Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 6 — Cool Completely

Once baked, remove the pan from the oven and place it on a wire rack. Allow the cake to cool in the pan for at least 15-20 minutes.

For best results and cleaner slices, let the cake cool completely before cutting. This one-bowl Chocolate Banana Applesauce Cake is perfect for snacking once it has fully cooled.

Nutritional Information

Calories	185 kcal
Protein	3.5 g
Carbohydrates	38 g
Fat	2.5 g
Fiber	3 g
Sodium	150 mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

This one-bowl Chocolate Banana Applesauce Cake is made without oil or butter and is perfect for snacking, but you can easily customize it to fit different dietary needs. Here are some simple ingredient swaps to try.

• Protein-Packed Flour — Swap all-purpose flour for a blend of almond flour and a scoop of unflavored protein powder for a richer, nuttier cake with a boost of protein.
• Lower-Carb Sweetener — Replace the brown sugar with a granulated monk fruit or erythritol blend to significantly reduce the carbohydrate content while maintaining a sweet, moist crumb.
• Dairy-Free Chocolate — Use dairy-free chocolate chips to keep the recipe entirely plant-based; the deep chocolate flavor remains perfectly intact.
• Gluten-Free Flour — Substitute the all-purpose flour with a 1:1 gluten-free baking blend for a cake that is just as tender and delicious for those with sensitivities.
• Low-Sodium Option — Omit the added salt or use a salt substitute to create a cake that is friendly for low-sodium diets without sacrificing the overall flavor profile.
• Nutty Flavor Boost — Add a quarter cup of chopped walnuts or pecans to the batter for a delightful crunch and a boost of healthy fats.
• Spice Variation — Enhance the warm notes by adding a half teaspoon of cinnamon or a pinch of espresso powder to deepen the chocolate flavor.

Serving Suggestions

• Serve a warm slice of this one-bowl Chocolate Banana Applesauce Cake with a scoop of vanilla ice cream for a simple yet decadent dessert.
• Pair a piece of this cake with a cup of coffee or a glass of cold milk for a satisfying afternoon snack.
• For a special breakfast or brunch, enjoy a slice alongside fresh berries and a dollop of Greek yogurt.
• Dust the top of the cake with a light sprinkle of powdered sugar or cocoa powder for an elegant, finished look.
• This cake is perfect for picnics and potlucks; bake it in a square pan for easy transport and cutting into individual squares.
• For a kid-friendly treat, cut the cake into fun shapes using cookie cutters.

This one-bowl Chocolate Banana Applesauce Cake is made without oil or butter and is perfect for snacking, making it a versatile treat for any time of day.

Common Mistakes to Avoid

• Mistake: Using bananas that aren’t ripe enough. Fix: Wait until the bananas have plenty of brown spots for maximum natural sweetness and moisture.
• Mistake: Overmixing the batter once the dry ingredients are added. Fix: Gently fold until just combined to avoid a tough, dense crumb.
• Mistake: Substituting the applesauce with a chunky applesauce variety. Fix: Use smooth, unsweetened applesauce to ensure an even texture throughout the cake.
• Mistake: Not properly measuring the flour, which can lead to a dry cake. Fix: Spoon the flour into the measuring cup and level it off for accuracy.
• Mistake: Baking in a pan that’s too small, causing the batter to overflow. Fix: Use the recommended 8×8 or 9×9-inch square pan for the best results.
• Mistake: Skipping the step of mashing the bananas thoroughly. Fix: Ensure no large lumps remain for a uniformly moist chocolate banana applesauce cake.
• Mistake: Opening the oven door too early to check on the cake. Fix: Wait until the minimum bake time has passed to prevent the cake from collapsing.
• Mistake: Forgetting to scrape the sides and bottom of the bowl when mixing. Fix: A final scrape ensures all ingredients are fully incorporated.

Storing Tips

• Fridge: Store this one-bowl Chocolate Banana Applesauce Cake in an airtight container for up to 5 days.
• Freezer: Wrap the cake tightly in plastic wrap and then foil, or place slices in a freezer-safe container, for up to 3 months.
• Reheat: For a warm slice, microwave a portion for 15-20 seconds or warm in a 300°F (150°C) oven until it reaches an internal temperature of 165°F (74°C).

Ensure the cake is completely cooled before storing to maintain its moist texture and prevent condensation.

Conclusion

This one-bowl Chocolate Banana Applesauce Cake is a wonderfully simple and healthier treat. We hope you love this easy, oil-free snack cake as much as we do! If you make it, please leave a comment below. For another delicious apple dessert, try our Caramel Apple Cheesecake Bars.

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FAQs

Can I make this cake without eggs?

Yes, this recipe is naturally egg-free. The combination of mashed banana and applesauce provides the necessary moisture and binding that eggs typically would, making this one-bowl Chocolate Banana Applesauce Cake a great option for those with egg allergies or dietary preferences.

How should I store this cake to keep it fresh?

Store the cooled cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. This one-bowl Chocolate Banana Applesauce Cake stays wonderfully moist thanks to the applesauce and banana.

Can I use a different type of flour?

All-purpose flour works best for the ideal texture. For a gluten-free version, you can use a 1:1 gluten-free baking blend. The cake may be slightly denser, but it will still be a delicious, oil-free snack.