Chocolate Banana Cake Recipe

Chocolate Banana Cake Recipe

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Double Chocolate Banana Cake Dessert Now, Dinner Later!
Double Chocolate Banana Cake Dessert Now, Dinner Later! from dessertnowdinnerlater.com

Banana meets chocolate in a heavenly cake that’s moist, rich and oh-so-decadent.

Looking for a way to use up your overripe bananas? Look no further than this chocolate banana cake recipe. It’s the perfect combination of sweet, fruity goodness and rich chocolaty flavor. Best of all, it’s easy to make and sure to impress your family and friends.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 ripe bananas, mashed
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
  2. In a large bowl, combine the flour, cocoa powder, baking soda, and salt.
  3. In a separate bowl, mix together the mashed bananas, sugar, oil, eggs, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Slowly pour in the milk and mix until the batter is smooth.
  6. Fold in the chocolate chips.
  7. Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  9. Serve and enjoy!
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Nutritional Information

Each serving of this chocolate banana cake has approximately:

  • Calories: 378
  • Protein: 5g
  • Fat: 21g
  • Carbohydrates: 46g
  • Sugar: 28g
  • Fiber: 3g

Cooking Time

This chocolate banana cake takes approximately 10 minutes to prepare and 45-50 minutes to bake.

Equipment

  • 9-inch cake pan
  • Large mixing bowl
  • Whisk or electric mixer
  • Measuring cups and spoons
  • Spatula
  • Cooling rack

Serving Suggestions

This chocolate banana cake is delicious on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. It also pairs well with a cup of coffee or tea.

Variations

If you want to switch things up, you can try adding nuts, such as walnuts or pecans, to the batter. You could also try adding a teaspoon of cinnamon or nutmeg for a warm, spicy flavor.

Substitutions

If you don’t have any vegetable oil on hand, you can use melted butter or coconut oil instead. You could also use almond or soy milk in place of regular milk to make this cake dairy-free.

Storage

Store any leftover chocolate banana cake in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, you can store it in the refrigerator for up to a week or in the freezer for up to three months.

Tips

  • Make sure your bananas are very ripe for the best flavor and texture.
  • Don’t overmix the batter or your cake may end up tough.
  • If you don’t have a wire rack, you can let the cake cool in the pan on top of a folded towel or silicone mat.
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Notes

This recipe makes one 9-inch cake or 12 cupcakes.

Frequently Asked Questions

Can I use a different type of flour?

You can use whole wheat flour or a gluten-free flour blend instead of all-purpose flour if you prefer.

Can I omit the chocolate chips?

Yes, you can leave out the chocolate chips if you prefer a plain banana cake.

Can I make this cake ahead of time?

Yes, you can make this cake up to a day in advance. Just store it in an airtight container at room temperature until you’re ready to serve.

Summary

This chocolate banana cake recipe is the perfect way to use up your overripe bananas. It’s moist, rich, and full of flavor, with just the right amount of chocolatey goodness. Best of all, it’s easy to make and sure to impress your family and friends.

So why not give it a try? You won’t be disappointed!

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