Chocolate-Banana Lunchbox Cake

Chocolate-Banana Lunchbox Cake

4 Reviews
From: EatingWell Magazine September/October 1994

To ensure that the chocolate-banana cake lasts long enough for at least one week's worth of lunches, wrap individual pieces in plastic wrap and store them in the freezer. This cake contains no eggs, so it is appropriate for anyone who has a sensitivity to them.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 2 cups sifted cake flour
  • 2 tablespoons unsweetened cocoa powder, (not Dutch-process)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup mashed very ripe banana, (2 small bananas)
  • 3/4 cup buttermilk
  • 2/3 cup packed brown sugar
  • 1/4 cup dark corn syrup
  • 3 tablespoons canola oil
  • 1 tablespoon vanilla extract
  • 1/3 cup chocolate chips
  • 2 tablespoons chopped walnuts, or pecans
  • Confectioner's sugar, for dusting


  • Active

  • Ready In

  1. Preheat oven to 400 °F. Lightly oil an 8-by-11 1/2-inch baking dish or coat it with cooking spray.
  2. Whisk together flour, cocoa, baking soda and salt in a large bowl. Whisk together mashed banana, buttermilk, brown sugar, corn syrup, oil and vanilla in a medium bowl. Make a well in the center of the dry ingredients and add the wet ingredients; mix with a wooden spoon or rubber spatula just until the dry ingredients are moistened.
  3. Turn the batter into the prepared baking dish, smoothing the top. Sprinkle chocolate chips and nuts evenly over the top.
  4. Bake until a cake tester inserted in the center comes out clean, about 20 minutes. Let cool in the pan, dust with confectioners' sugar and cut into squares.
  • Make Ahead Tip: Store well-wrapped in the freezer for up to 1 month. Dust with confectioners' sugar once more before serving.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Per serving: 233 calories; 6 g fat(1 g sat); 1 g fiber; 43 g carbohydrates; 3 g protein; 70 mcg folate; 1 mg cholesterol; 22 g sugars; 16 IU vitamin A; 1 mg vitamin C; 37 mg calcium; 2 mg iron; 246 mg sodium; 154 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 other carbohydrate, 1 fat

Reviews 4

June 04, 2012
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By: EatingWell User
Moist and Delish! I made this cake in two 8 cake rounds so I could layer it. In between the two layers I sliced fresh strawberries. I then Iced it with the lowfat cream cheese recipe from Eatingwell (fat free cream cheese and a can of marshmallow fluff). This was a great addition to the cake and in the end felt like I was eating a banana split cake! Refridgerate the cake to maintain moistness. Pros: Flavorful, moist, and filling.
August 08, 2011
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By: sweetvalleyds15
Delicious!!!!!!!! This cake is absolutely lovely... I highly recommend it...
May 16, 2010
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By: EatingWell User
I agree this cake is wonderful!
March 29, 2010
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By: EatingWell User
i think it is geart