Are you ready to indulge in a rich and moist chocolate cake with a twist? Look no further than this delicious recipe for double chocolate banana cake. Perfect for any occasion, this cake is sure to impress even the most discerning of dessert lovers.
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix in the mashed bananas, sour cream, and vanilla extract until well combined.
- Gradually stir in the dry ingredients until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 50-55 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before removing and transferring to a wire rack to cool completely.
- Serve and enjoy!
Each serving of double chocolate banana cake contains approximately:
- 390 calories
- 18g fat
- 55g carbohydrates
- 5g fiber
- 7g protein
This recipe takes approximately 1 hour and 5 minutes to prepare and bake.
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- 9×13 inch baking dish
- Wire rack
This cake is delicious on its own, but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream.
Want to switch up this recipe? Here are some variations to try:
- Swap the semi-sweet chocolate chips for milk or dark chocolate chips.
- Add 1/2 cup chopped nuts, such as walnuts or pecans, to the batter.
- Top the cake with a chocolate ganache or frosting.
Need to make some substitutions for dietary restrictions? Here are some options:
- Use gluten-free flour instead of all-purpose flour for a gluten-free version.
- Use coconut sugar or a sugar substitute instead of granulated sugar for a lower sugar option.
- Use dairy-free sour cream or Greek yogurt instead of regular sour cream for a dairy-free version.
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Make sure your bananas are ripe and mashed well for the best texture and flavor.
- Don’t overmix the batter once you add the dry ingredients to avoid a tough cake.
- Use a toothpick to check if the cake is done – it should come out clean or with a few crumbs attached.
This recipe can easily be halved to make a smaller cake. Simply use an 8×8 inch baking dish and reduce the baking time to 35-40 minutes.
Frequently Asked Questions
Can I freeze this cake?
Yes! Allow the cake to cool completely, then wrap tightly in plastic wrap and aluminum foil before placing in the freezer. Thaw in the refrigerator before serving.
Can I use bananas that are not ripe?
It’s best to use ripe bananas for this recipe as they are sweeter and easier to mash. Unripe bananas may result in a less sweet and lumpy cake.
Can I use a different type of chocolate chips?
Absolutely! Feel free to use your favorite type of chocolate chips, whether it be milk, dark, or white chocolate.
This double chocolate banana cake is the perfect combination of rich chocolate flavor and sweet banana goodness. It’s easy to make and sure to impress any crowd. Whether you’re enjoying it with a cup of coffee or serving it as a dessert, this cake is a must-try. So what are you waiting for? Get baking!