I don’t know about you, but I’m always looking for ways to use up old bananas. I think I might be a banana snob because as soon as that puppy has some black spots on it, it’s old in my book and needs to be used for baking. Is that how most people are? I don’t know. But I’m not complaining! Nor are my kids, when it comes to this little cake I whipped up with said old bananas. My oldest son took one bite and quickly let out a Yummmm when I asked how it tasted. This is one of those recipes that are just great to have. Who doesn’t love bananas and chocolate?
Since this cake is sweetened mostly by those ripe bananas, there’s not much more sweetener in here. I used 3/4 of a cup of Golden Barrel Light Brown Sugar to help sweeten it, but that’s it. So you can satisfy that sweet tooth without loads of added sugar. Plus with Golden Barrel Coconut Oil in it, this cake is virtually a health food. 😉 As we know, coconut oil is a great source of healthful fat that we need in our diet. So this cake would be a great little snack cake (that’s how we enjoyed it today–after my workout!) as well as a dessert for after dinner. Shoot, you could even eat this for breakfast if you’re a chocolate-for-breakfast kind of person. 🙂
The coconut oil as well as the mashed bananas make this cake deliciously moist. With chocolate chips studded throughout the cake, as well as on top, this is one chocolate cake that is sure to satisfy any chocolate craving. Deeelicious!
So if you need a quick little dessert for something, this is your cake. Try it this weekend and let me know what you think!
Kat is a mother of three boys who loves to bake and enjoys all things DIY. She has been blogging since 2010 featuring recipes and home design projects. Some of her home projects have been featured in Country Living and This Old House magazine, as well as many other prominent DIY blogs and websites.