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I made this recipe about 6 months ago while I was in school (yes, I was procrastinating). I was in the mood for something chocolatey but I had a few bananas on hand. I put them together in a baked good hoping that it would be a good combination, but sadly, my first batch was not very tasty--it smelled of chocolate but it tasted like plain banana bread to me, however that may be because my tastebuds cannot detect chocolate anymore after inhaling so many when I was younger... So, my second batch needed more chocolate (oh, and a little bit more moisture, it was on the dry end). Turns out, I needed to make a total of 3 batches to get the perfect banana//chocolate balance! I went on FoodGawker to see if anyone else made Chocolate Banana Muffins, and apparently lots of people do! I found quite a few recipes, but many of them had daunting ingredients lists. One recipe called for 1-2/3 cups of sugar and another called for 14 tbs of butter (that's almost 1 cup!). Why make muffins using those ingredients when you can make it so much healthier and tastier? I mean, no one wants a heart attack in a muffin liner. That is why these muffins were made.
This cake is low-cholesterol, low-sugar, and full of antioxidants from the cacao powder and bananas.