Gourmet Economist

The Intersection of Culinary Craft and Economics Insight


Low-fat Banana Almond Chocolate Chunk Loaf Cake

Low-fat Banana Almond Chocolate Chunk Loaf Cake

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Course Dessert
Servings 12
Calories 240 kcal


  • 3 Large ripe bananas
  • 3 cups All-purpose flour
  • tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Ground cinnamon
  • ½ tsp Salt
  • ½ cup Unsweetened applesauce
  • cup Granulated Splenda or granulated sugar
  • 3 Egg whites
  • 2 tsp Pure vanilla extract
  • cup Fat-free milk
  • 2 tbsp White vinegar
  • 2 oz Dark chocolate chunks I used chunks from an unsweetened chocolate baking bar
  • ½ cup Sliced almonds plus a handful for topping (optional)


  • Preheat the oven to 350°F (177°C) and generously grease a loaf pan. I used my 9x4x4 pullman pan.
  • In a large mixing bowl, mash the bananas.
  • Mix in all the other ingredients, except the chocolate chunks and the almonds, with the bananas until no flour lumps remain.
  • Add in the chocolate chunks and the almond slices. Mix just until incorporated.
  • Pour the batter into the prepared pan. Top with the sliced almonds.
  • Bake for 60-70  minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven. If the cake is browning quickly in the oven, tent it with aluminum foil to help it bake more evenly.
  • Once done, remove from the oven and allow to cool completely before slicing, and serving.


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