Rating: 4.75 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, September/October 1994


Recipe Summary test

1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Lightly oil an 8-by-11 1/2-inch baking dish or coat it with cooking spray.

  • 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.

  • Turn the batter into the prepared baking dish, smoothing the top. Sprinkle chocolate chips and nuts evenly over the top.

  • 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 Facts

233 calories; protein 3.1g; carbohydrates 42.8g; dietary fiber 1.4g; sugars 22.3g; fat 6.2g; saturated fat 1.4g; cholesterol 0.6mg; vitamin a iu 16.4IU; vitamin c 1.4mg; folate 70.2mcg; calcium 37mg; iron 2.1mg; magnesium 22.7mg; potassium 154.3mg; sodium 246.1mg; thiamin 0.2mg.

3 other carbohydrate, 1 fat