🍫 Moist Banana Fudge Cake (No Oil, All Flavor)

This rich and fudgy banana cake skips the oil and gets all its moisture from applesauce, delivering an indulgent texture with a just-right hint of banana. It’s the kind of dessert that satisfies a chocolate craving without going overboard. Perfect for casual get-togethers or even as a no-fuss birthday cake, this easy recipe hits the sweet spot every time.

Unlike overly sweet or dense chocolate desserts, this cake has a balanced flavor that appeals even to those who aren’t big chocolate fans. But if you’re a true chocoholic, you might also love my Chocolate Zucchini Bread or Chocolate Peanut Butter Bread Pudding Cookies.

⭐ Why This Recipe Works

Just like banana bread, this cake is a smart way to use up those overripe bananas sitting on your counter. It comes together quickly—prep to plate in about 40 minutes—making it a reliable last-minute dessert.

It’s delicious on its own, no frosting required. But for an extra treat, top each slice with a scoop of vanilla ice cream.

📝 Ingredients

Bananas: 2 large, very ripe
Brown sugar: For a rich, caramel-like sweetness
Powdered sugar (optional): Light dusting if desired
Applesauce: Unsweetened preferred, but sweetened works too—just expect a slightly sweeter cake
Vanilla extract: For depth of flavor
Egg: 1 large
All-purpose flour: The only flour tested for this recipe
Cocoa powder: I prefer Special Dark, but regular unsweetened cocoa works fine
Baking soda & salt: For lift and balance
Chocolate chips: I use mini semi-sweet chips, but feel free to swap with chunks or chopped chocolate of your choice

🍰 Instructions

Step 1: Mash the ripe bananas in a large bowl using a fork. Add brown sugar and whisk until combined. Mix in applesauce, egg, and vanilla extract.

Step 2: In another bowl, whisk together flour, cocoa powder, salt, and baking soda.

Step 3: Gradually add the dry mixture into the wet ingredients. Stir until just combined—don’t overmix.

Step 4: Gently fold in the chocolate chips. Pour batter into a greased baking pan.

Bake: At 350°F (175°C) for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

💡 Tips for the Best Results

Let the cake cool completely before cutting for clean, even slices.
Use a sharp knife and wipe it between cuts for a polished presentation.
Store leftovers in an airtight container for up to 4–5 days at room temperature.

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