A ripe banana makes this cake nice and moist without using a lot of fat. Overripe bananas can be frozen whole and un-peeled in a freezer bag. When you need one for a recipe let it defrost on the counter for about an hour. It comes from Weight Watchers and they claim it makes sixteen servings. I usually cut mine into eight.

Sun Oven Double-Chocolate Banana Cake

(Adapted for the Sun Oven from Weight Watchers Best Eats)


2 cups all-purpose flour

1 cup sugar

2 tablespoons unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup milk (whole, 2%, 1%, or nonfat)

1/4 cup vegetable oil

1 large ripe banana, mashed (about 1/2 cup)

1 tablespoon freshly squeezed lemon juice

1 teaspoon vanilla extract

1/2 cup semisweet chocolate chips


Set Sun Oven out to preheat. Coat an 8-x-8-inch baking pan with cooking spray, set aside.

Whisk together the flour, sugar, cocoa, baking soda, and salt in a large bowl. Whisk together the milk, oil, banana, lemon juice, and vanilla in a medium bowl. Stir the milk mixture into the flour mixture until just blended. Gently stir in the chocolate chips. Spoon the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 45 t0 50 minutes. Let cool in the pan on a rack for 10 minutes. Remove the cake from the pan and cool completely on the rack.

Makes 8 to 16 servings.


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