Name: Healthy Chocolate Banana Snack Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16
Ingredients: 1 cup Banana, mashed; 3 tablespoons Honey; 1 large Egg; 1/2 cup Plain Greek Yogurt; 1 1/2 cups Whole Wheat Flour; 1/4 cup Unsweetened Cocoa Powder; 1 teaspoon Baking Powder; 1/2 teaspoon Baking Soda; 1 teaspoon Cinnamon; 1/4 teaspoon Salt; 1/2 cup Semisweet Chocolate Chips

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This quick and easy chocolate banana snack cake makes the perfect treat. Low fat, low sugar, whole grain, and absolutely delicious!

Healthy Chocolate Banana Snack Cake - Quick and easy chocolate banana snack cake that you can feel good about putting in the kid’s lunch boxes! Super healthy and they won’t even know it!

I have never made a snack cake before. I know they’re a thing. I see recipes for them all the time. I guess when I think “snack”, “cake” isn’t usually the next thing that jumps to mind.

That needs to change. I need to think of “cake” and “snack” as belonging together because it is a wonderful thing. Especially when it’s as tasty and as healthy as this chocolate banana snack cake is. My kids had no idea that this was healthy. They were just flabbergasted that they were being given chocolate cake for a snack instead of a piece of fruit.

I happily ate some myself, because who’s going to say no to chocolate cake? Especially when it doesn’t negate the run I just went for? You can’t say no to that. Plus – chocolate. Chocolate and healthy. All in the same wonderful snack cake. That, my friends, is a beautiful thing.

Which is why snack cakes need to become something I make more often.

Especially when they are as healthy as this one. No butter or oil, just some plain Greek yogurt plus the bananas for moisture. No refined sugar, and only three tablespoons of honey to sweeten the entire cake. Plus, it’s made with whole wheat flour. I suppose there’s the sugar in the chocolate chips, but I think you could probably even omit the chocolate chips (or reduce them) if you want it to be completely free of refined sugar. (Of course, those melty chocolate chips in a warm piece of chocolate cake are maybe the best part, but that’s just my opinion!) And it can be in the oven in less than 15 minutes and stays moist for days.

Fast, easy, tasty and healthy. That’s something that needs to be made more often. Because like I said, healthy chocolate banana snack cake is a wonderful thing.

Yield: serves 16

Healthy Chocolate Banana Snack Cake

This quick and easy chocolate banana snack cake makes the perfect treat. Low fat, low sugar, whole grain, and absolutely delicious!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

1 cup Banana, mashed
3 tablespoons Honey
1 large Egg
1/2 cup Plain Greek Yogurt
1 1/2 cups Whole Wheat Flour
1/4 cup Unsweetened Cocoa Powder
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Cinnamon
1/4 teaspoon Salt
1/2 cup Semisweet Chocolate Chips

Instructions

Preheat the oven to 350°F.
Lightly spray an 8x8 inch baking pan with cooking spray, or line it with parchment paper. Set aside.
Blend together (use a blender or immersion blender) the bananas, honey, egg, and yogurt until smooth and well combined.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon and salt until combined.
Add the banana mixture and stir until just combined.
Fold in the chocolate chips.
Pour the batter into the prepared baking pan and smooth the top.
Sprinkle with a few more chocolate chips if desired.
Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
Let cool completely before cutting.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 101Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 111mgCarbohydrates: 19gFiber: 2gSugar: 8gProtein: 3g

Nutrition Information is estimated based on ingredients used and may not be exact.

I also shared this healthy chocolate banana snack cake recipe over on Food Fanatic.

Kayla

Thursday 7th of November 2019

I was so excited to try this recipe, as healthier treats are great for my kids. I just pulled this cake out of the oven however, and am highly disappointed in its outcome. I followed directions exactly, but while mixing the wet and dry ingredients together it was so dry it wouldn’t even come together, so I added a few tablespoons of milk to get it to mix together. Perhaps my bananas were not quite big enough? The bake time is also quite confusing, as the directions state to bake for 55 minutes, but the note at the bottom says it will be done around 32. I put mine in for 25 and it is overdone. The upside is that it made my kitchen smell amazing while baking!

Stacey

Hi Kayla, I'm so sorry this didn't turn out for you. I'm not sure what happened with the typo in the bake time there, but it should read 28-32 minutes bake time. That's what my document has when I pulled it up, so I don't know how that happened, but I will get it fixed, and I do apologize for the typo! It had been awhile since I'd made this recipe, so when I saw your comment this morning I made time in my day to try the recipe again myself. I baked it for 30 minutes and it was perfect. My batter was not overly dry, it was a bit thinner then a regular muffin batter, but thicker then a normal cake batter. I didn't have any trouble mixing it. It might be the size of your bananas. I measured mine after mashing them and had 1 cup of mashed banana, which I will add to the recipe. It could also be the way you measure flour. If you measure it differently then I do it could make a big difference. I use the scoop and sweep method, which is scooping a dry measuring cup through the flour, and then sweeping off the excess with a knife, without shaking the flour down into the cup at all. I use the same method for measuring cocoa powder. Hopefully that helps!

Chris PRITTS

Thursday 27th of June 2019

Is there any reason why I can't use a fat-free greek yogurt? (I can't have milkfat!)

Thanks

Friday 28th of June 2019

Fat free Greek yogurt should be fine. I'm not sure if I've tried it with fat-free, I usually buy 2%, but I'm pretty sure it would work just as well.

Jan Arney

Monday 8th of April 2019

Are you sure the cooking time is correct? Mine was overdone at 40 minutes?

Tuesday 9th of April 2019

I hadn't made this in quite a while, but it did look like a long bake time so I immediately went and made it to see. And you are right, the time is wrong. It should be 28-32 minutes. Mine was done perfectly in 30 minutes. I'm so sorry. I'm not sure if it was a horrible typo, or if it was because I was in between houses when testing this recipe and tested it with a gas oven which did seem to bake a little differently - but that bake time was definitely too long. Again - so sorry, but thank you for bringing it to my attention so I could test it again and fix it. I'll get the recipe card adjusted.

Sandy Carroll

Wednesday 2nd of January 2019

Haven't tried this yet, but can't wait. What's the calorie count per serving?

It's 106 calories per serving. For any of my recipes that are also on Food Fanatic, you can go to the post on Food Fanatic (it's linked above the recipe in my post) and the recipe card over there shows the nutrition information.

Jan

Friday 12th of January 2018

I don't have yogurt on hand. What could I substitute with. I gave sour cream and kefir in the refrigerator.

I think that sour cream would be a good substitute in this!