So, one day I set out to make banana bread. And then this happened.
It’s a super moist cake/brownie crossover. If you have a few over-ripe bananas laying around (because…who doesn’t?) this is totally the way to go. We alllllllllll know the chocolate, banana, peanut butter combo is heaven!
In a medium mixing bowl, mash bananas. Add apple sauce, sugar, vanilla, and almond milk. Mix until ingredients are combined.
In a large mixing bowl whisk flour, cocoa powder, baking powder, and salt together.
Pour in your wet ingredients. Mix until all ingredients all thoroughly combined.
Fold in chocolate chips.
Pour into a greased 8×8 pan.
Bake for 35 minutes.
For the frosting:
Add all ingredients into a medium mixing bowl. Beat on high until the frosting becomes light and fluffy.
Frost after cake has come to room temperature (don’t rush it, or your frosting will melt).
Cut into squares and enjoy!
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