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5 from 3 votes

Triple Chocolate Banana Cake

Prep Time5 mins
Cook Time45 mins
Cooling time25 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 10
Author: Nicole Beaulieu


For the Cake

  • 3 ripe bananas mashed
  • 1/4 cup plain greek yogurt
  • 1/3 cup applesauce
  • 1/4 cup butter unsalted, softened
  • 1 tsp vanilla extract
  • 1/2 cup sugar granulated
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 cups all purpose flour
  • 1/3 cup cocoa powder
  • 1/4 tsp salt
  • 1 1/2 cup chocolate chunks

For the Ganache

  • 2 cups chocolate chunks
  • 1 cup half and half (10% cream)


  • Preheat the oven to 350F. In a large mixing bowl, mash the bananas with a fork. Add the rest of the cake ingredients and mix well.
  • Pour the batter into a very well greased bundt pan. Bake for 40-45 minutes, or until you can insert a toothpick and it comes out clean. Cool the cake for 10-15 minutes in the pan, and then transfer to a plate or cooling rack.
  • While the cake it cooling, microwave the half and half cream for 1-2 minutes, or until it's very hot. Pour it over the chocolate chunks and wait 5 minutes. Stir the mixture well until the chocolate is fully incorporated. Wait until the cake is cool enough to touch, and then drizzle the ganache over the entire cake. Wait 15 minutes until the ganache sets, and enjoy!


I used chocolate chunks to get bigger areas of chocolate in the cake. You can use chocolate chips, or any type of chocolate that is most convenient for you.
Applesauce is a great replacement for oils or fats in a recipe. To cut down on some calories, you can use extra applesauce and eliminate the butter.
The ganache recipe I have here is much more thick than you'd usually make. This is because I wanted a nice thick frosting-like layer on the cake.
Please keep in mind that nutritional information is an estimate and can vary depending on the ingredients used.
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