|Chocolate Banana Cake|
Today I'm going to share this super moist Chocolate Banana cake. Of course I had several bananas that had gotten bad so I just had to find something to make with them. I just hate to throw them out and banana bread gets a little old too. I was also in the mood for chocolate and this cake fit the bill.
The original recipe was for an 8X8 pan, but that would never last in my house so I simply doubled the original recipe and made a 9X13 pan instead. I also had to replace the applesauce with oil, because believe it or not I had no plain applesauce on hand. I usually keep those small individual servings on hand for baking, but all I had was cinnamon flavor and cranberry flavored, so oil is a great substitute for applesauce.
There is no need for frosting on this cake. Chocolate chips are added to the top when baking and of course to the batter its self. This cake could easily be brought on a picnic or taken to a family reunion or potluck. I know you will not have any left to bring home if you take this to any occasion.
Chocolate Banana Cake
4 very ripe bananas
1 Cup sugar
1/2 Cup brown sugar
1 Cup Canola oil
1/3 Cup water
2 teaspoons white vinegar
2 1/2 Cups all purpose flour
1/2 Cup unsweetened baking cocoa
2 teaspoons baking soda
1 1/3 Cups semi-sweet chocolate chips
Preheat the oven to 350 degrees. Spray a 9X13 pan with cooking spray.
Peel your bananas and beat with your mixer until smooth. Add sugars, oil, water and vinegar and mix thoroughly.
Stir in flour, cocoa, soda and salt. Fold in 2/3 cup of chocolate chips. Pour batter in prepared pan. Sprinkle 2/3 cup of chocolate chips on top.
Bake for 33-37 minutes or until a toothpick comes out clean. Let it cool and then slice and serve.
Adapted from www.momontimeout.com