Double Chocolate Chip Banana Cake Light
Indulge guilt-free with this Double Chocolate Chip Banana Cake Light—a moist, chocolatey treat that lets your sweet tooth go wild while keeping health in mind. Made with ripe bananas, protein-packed Greek yogurt, and naturally sweetened with honey or maple syrup, this cake is as wholesome as it is delicious. Infused with rich cocoa powder and studded with both semi-sweet and dark chocolate chips, every bite is a symphony of chocolate flavor. Crafted with whole wheat flour for added fiber and baked to perfection in under an hour, it’s a perfect option for dessert, brunch, or a midday snack. Plus, its easy, one-bowl prep makes it ideal for busy bakers. Serve it plain, dusted with powdered sugar, or topped with whipped cream for a deliciously light chocolate fix everyone will love!
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Ingredients
- 3 large ripe bananas
- 0.5 cup plain Greek yogurt
- 0.5 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 large egg
- 1.25 cups whole wheat flour
- 0.25 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup semi-sweet chocolate chips
- 0.25 cup mini dark chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease an 8-inch square or round cake pan. Line it with parchment paper for easy removal.
Step 2
In a large bowl, mash the ripe bananas until smooth. Stir in the Greek yogurt, honey or maple syrup, vanilla extract, and egg until well combined.
Step 3
In a separate bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, and salt.
Step 4
Gradually add the dry ingredients to the banana mixture, mixing just until combined. Be careful not to overmix.
Step 5
Fold in the semi-sweet chocolate chips and mini dark chocolate chips until evenly distributed throughout the batter.
Step 6
Pour the batter into the prepared pan, spreading it out evenly with a spatula.
Step 7
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 8
Remove from the oven and let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Step 9
Slice and serve as is, or add a light dusting of powdered sugar or a dollop of whipped cream for an extra touch.
Nutrition Facts
| Serving size | (1072.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2259.5 |
| Total Fat 60.9g | 0% |
| Saturated Fat 33.3g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 231.8mg | 0% |
| Sodium 1836.3mg | 0% |
| Total Carbohydrate 434.0g | 0% |
| Dietary Fiber 60.1g | 0% |
| Total Sugars 223.8g | |
| Protein 65.4g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 356.3mg | 0% |
| Iron 23.9mg | 0% |
| Potassium 3486.2mg | 0% |
Source of Calories