Chocolate Banana Lunchbox Cake
Cook time: 
Total time: 
Serves: 12 servings
  • 2 cups cake flour, sifted
  • 3 Tbsp SACO Cultured Buttermilk Blend
  • 2 Tbsp SACO Premium Cocoa
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 very ripe bananas, mashed
  • ¾ cup water
  • ⅔ cup brown sugar
  • ¼ cup dark corn syrup
  • 3 Tbsp canola oil
  • 1 Tbsp vanilla extract
  • ⅓ cup SACO Chocolate CHUNKS
  • 2 Tbsp walnuts or pecans, chopped
  • ¼ cup Sifted powdered sugar for dust
  1. Preheat oven to 400°F.
  2. Lightly grease one 8 x 11½-inch baking dish.
  3. In large mixing bowl whisk together flour, Buttermilk Blend, cocoa, baking soda and salt.
  4. In a medium mixing bowl whisk together mashed banana, water, brown sugar, corn syrup, oil and vanilla.
  5. Make a well in the center of the dry ingredients and add banana mixture.
  6. Mix with wooden spoon or rubber spatula, just until dry ingredients are moistened.
  7. Pour batter into prepared baking dish, smoothing the top.
  8. Sprinkle CHUNKS and nuts evenly over the top.
  9. Bake 20 minutes, or until wooden toothpick tests done.
  10. Let cool in pan, then dust with powdered sugar and cut into squares.
  11. (This cake stores frozen, if well-wrapped, for up to one month—dust with powdered sugar once more before serving).
Nutrition Information
Calories: 343 Fat: 68g Saturated fat: 2g Trans fat: 0g Carbohydrates: 57g Sugar: 33g Sodium: 370mg Fiber: 1g Protein: 13g Cholesterol: 21mg
Recipe by SacoFoods at