Description
Extremely moist and fudgy, super chocolaty and totally oil-, butter- and egg-free!
Ingredients
- 3 whole Very, Very Ripe Bananas, Peeled
- ¾ cups Granulated Sugar
- ¼ cups Packed Brown Sugar
- 2 Tablespoons More Packed Brown Sugar
- ¾ cups No-sugar-added Applesauce
- ⅓ cups Water
- 2 Tablespoons More Water
- 1-½ teaspoon Distilled White Vinegar
- 1-¾ cup All-purpose Flour
- 2 Tablespoons More All Purpose Flour
- ¼ cups Unsweetened Cocoa Powder
- 2 Tablespoons More Unsweetened Cocoa Powder
- 1-½ teaspoon Baking Soda
- ¼ teaspoons Sea Salt
- 1-¼ cup Semi-Sweet Chocolate Chips
Preparation
1. Preheat your oven to 350°F and grease a ceramic or glass deep dish 9″ pie pan with cooking spray. Set aside. You can also use a 9″ cake pan.
2. In a large bowl, mash the bananas into a nice puree. Add the sugars, applesauce, water and vinegar and whisk together until completely combined.
3. Sift and whisk in the flour, cocoa powder, baking soda and sea salt. Mix until combined.
4. Stir in 1/2 of the chocolate chips.
5. Pour batter into your prepared pie pan and smooth out the top. Sprinkle remaining chocolate chips over the top and place in the center of your preheated oven. Bake for 60 minutes or until a toothpick inserted in the middle comes out almost clean. Remove from oven.
6. Let it cool 15 minutes before serving.
Notes:
1. Since there are no eggs in this recipe, it’s best to bake cake until it’s just about cooked through. This ensures a nice moist and really fudgy consistency.
2. Cake can also be made a day or two in advance. Simply allow to cool completely before wrapping well in plastic wrap and placing in the fridge. On the day you wish to serve, remove from the fridge and allow to come to room temperature before serving.
3. Adapted from momontimeout.com.
