Chocolate Banana Applesauce Cake #cake #recipes
As much as I love banana bread, and trust me, I love it A LOT, some of the time I need something other than what's expected. Something like this cake for example. Extraordinarily sodden and fudgy this cake is nearly brownie-like in consistency and surface. The intense chocolate flavors blend perfectly with the banana and the gooey pockets of liquefied chocolate chips are unadulterated paradise.
This cake is ideal for eating on since it's made without oil or margarine – fruit purée as it were! I make it in a 8×8 preparing dish so there's the perfect measure of cake for two or multi day of tidbits. Or on the other hand one day in case we're extremely eager.
There's no compelling reason to ice this cake either. It's superbly sweet with being overwhelmingly so and the sprinkling of chocolate chips over the cake fill in as the "icing". I've yet to hear an objection about missing icing.
The kinds of this cake just show signs of improvement with time and the cake remains delightfully wet for a few days – even as long as seven days in the event that it happens to keep going that long. Next time you have two or three ready bananas lying around, give this cake a shot rather than banana bread. I know you'll simply adore it!
This one-bowl Chocolate Banana Applesauce Cake is made without oil, eggs, or spread and is ideal for nibbling! Wonderfully clammy and splendidly wanton, you won't miss the icing!
Ingredients
- 2 bananas very ripe
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup applesauce no sugar added
- 1/3 cup water
- 1 tsp white vinegar
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened baking cocoa
- 1 tsp baking soda
- 1/4 tsp salt
- 2/3 cup semi-sweet chocolate chips divided
Instructions
- Preheat oven to 350 degrees.
- Spray 8x8 baking dish with non-stick cooking spray.
- Mash bananas in a medium size bowl.
- Stir in sugars, applesauce, water, and vinegar until thoroughly combined.
- Stir in flour, cocoa, baking soda and salt just until combined.
- Fold in 1/3 cup of chocolate chips.
- Pour batter into prepared dish.
- Sprinkle remaining chocolate chips on top.
- Bake for 33-37 minutes or until toothpick inserted into cake comes out clean.
- Let cool, slice and serve.
Read more our recipe : Easy Hibiscus Gin Sour
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