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Chocolate Banana Cake

A delightful blend of ripe bananas and rich cocoa, this cake is a warm, inviting treat that brings a taste of tropical and global flavors to your kitchen.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: Global, Tropical
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 ripe bananas (mashed) Use very ripe bananas for maximum flavor and moisture.
  • 2 eggs
  • 3/4 cup granulated sugar Can be reduced to 1/2 cup for a less sweet cake.
  • 1/2 cup vegetable oil
  • 1/2 cup milk Use non-dairy milk for a vegan option.
  • 2 cups flour Don’t overmix once the flour is added.
  • 3 tablespoons cocoa powder
  • 1 packet baking powder
  • 1 packet vanilla extract
  • 1 teaspoon cinnamon (optional)
  • 1/2 cup chocolate chips or chopped chocolate Toss in flour before folding in to prevent sinking.
Optional Chocolate Cream Ingredients
  • 1 cup heavy cream For the optional chocolate cream.
  • 100 g dark chocolate For the optional chocolate cream.

Method
 

Preparation
  1. Beat the eggs and sugar together in a mixing bowl.
  2. Add the vegetable oil, milk, and mashed bananas to the egg mixture and mix well.
  3. In another bowl, combine the flour, cocoa powder, baking powder, and vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Fold in the chocolate chunks gently to avoid sinking.
  6. Pour the batter into a greased baking pan.
Baking
  1. Bake in a preheated oven at 170 degrees C for 35-40 minutes.
  2. Let the cake cool in the pan for a few minutes before transferring to a wire rack.
Optional Chocolate Cream
  1. For the chocolate cream, heat the heavy cream until just simmering.
  2. Add the dark chocolate to the cream and stir until smooth.
  3. Pour the chocolate cream over the cooled cake.

Notes

Serve the cake warm for gooey chocolate pockets or allow to cool slightly for cleaner slices. A dusting of cinnamon or a scoop of ice cream enhances the experience. Store at room temperature in an airtight container for up to 2 days. Can be refrigerated for up to 4 days or frozen for up to 2 months.