Healthy Oven Banana Chocolate Layer Cake

  • Serves: Makes two 8 - or 9- x 2-inch round cake layers or 12 cupcakes
  • Baking Temp (degrees F): 350
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  • Comments: 19

Variations: Toasted Coconut Chocolate Banana Cake

Cupcake food styling and photos by Orange Piggy, Premium Member © Sarah Phillips 

The pairing of chocolate and banana is so sinfully rich. Frost with my Healthy Oven Low-Fat Buttercream, Lemon Variation and you'll be all set to go! No one will know that it is reduced-in-fat.


Did you know that bananas can be frozen (whole, unpeeled) until needed?

2 cups whole-grain wheat PASTRY flour (spoon into measuring cup and level to top)
1/2 cup Dutch-process cocoa powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt

1 cup lightly mashed bananas -- (about 2 large)
1/2 cup sugar
1/2 cup dark brown sugar -- packed
1 cup lowfat buttermilk
1 large egg
2 large egg whites or 1 large egg
3 tablespoons canola oil
2 teaspoons vanilla extract

1. Preheat oven to 350 degrees F. Generously spray two 8- or 9- x 2- inch round cake pans.

2. Mix dry ingredients in a medium bowl. In another bowl, with a hand held mixer, beat the wet ingredients for about 1 minute, until frothy.

3. Pour wet ingredients into the dry and quickly combine with a large spoon. Do not overmix. There may be wisps of flour remaining.

4. Divide the batter between the two pans, and bake for about 25 minutes (about 20 minutes in the 9-inch cake pans) . Do not overbake.

5. Cool in pan on wire cake rack for 10 minutes before removing.

The unfrosted cake layers can be stored at room temperature for a day or two. Refrigerate after that for up to 5 days total.
Applesauce-based cakes attract moisture from the air and become sticky on top.
The layers can be frozen for about a month. Thaw in their wrappers at room temperature

Toasted Coconut Chocolate Banana Cake: Sprinkle half of 1/3 cup toasted unsweetened coconut on first frosted layer, and the other half on top layer. Garnish with banana slices, first soaked in freshly squeezed lemon juice so they won't turn brown.

Recipe by Sarah Phillips, Healthy Oven Baking Book, Doubleday, 1999. Healthy Oven is a registered trademark of Sarah Phillips.

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