Dark Chocolate Chunk Banana Cake

This is a community recipe from the WW recipe board (“From the kitchen of JOANNA_K”) and is one of the few that doesn’t use margarine, cool whip, or instant sugar free pudding. (Margarine, cool whip, or instant sugar free pudding: sounds like a Sandra Lee recipe, doesn’t it?)

The only problem was that the recipe didn’t specify how much banana to add. So I tossed in three bananas mashed — and then forgot to add the milk. (Oops. That’s what you get when you’re distracted.)

The result is a thin, slightly spongy cake. It won’t win any blue ribbons, but it will sate a banana craving.

I imagine it would be much better with the milk.

Dark Chocolate Chunk Banana Cake

Cake:
1 1/2 cups flour
2/3 cups sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1 egg
3 very ripe bananas, mashed
1/2 cup unsweetened applesauce
1/4 cup milk
3/4 cup dark chocolate chunks

Topping:
1/2 cup brown sugar
1/4 cup flour
sprinkle of water
1/4 cup dark chocolate chunks

Preheat oven to 350-degrees F. Grease and flour one 13×9 pan.

Mix flour, sugar, baking powder, and salt together. In separate bowl, combine bananas, egg, applesauce, and milk. Stir banana mixture into flour mixture just until blended. Add the chocolate chunks and pour batter into pan.

Mix all topping ingredients together except chocolate, adding enough water just to dampen flour and brown sugar. Stir in chocolate and spoon topping onto cake.
Bake for 25 to 30 minutes, or until toothpick inserted comes out clean.

Serves 24.

Grade: B- (Actually following the directions would probably yield a higher grade…)