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Moist Choco-Banana Cake

This Moist Choco-Banana Cake combines the warmth of ripe bananas with rich chocolate, creating a delightful treat that's simple to make and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe bananas Use very ripe bananas for the best flavor and sweetness.
  • 2 large eggs
  • 1/2 cup sugar
  • 1/3 cup oil
  • 1 cup all-purpose flour Can substitute with gluten-free all-purpose blend.
  • 1/4 cup unsweetened cocoa powder For a mocha flavor, consider swapping half with instant coffee.
  • 1 teaspoon baking powder
  • 1 pinch salt

Method
 

Preparation
  1. Preheat your oven to 340°F (170°C).
  2. Mash the ripe bananas in a bowl until smooth.
  3. Add the eggs, sugar, and oil to the mashed bananas and mix well.
  4. Sift in the flour, cocoa powder, baking powder, and salt; fold gently until combined.
  5. Pour the batter into a greased 20 to 22 cm baking pan.
Baking
  1. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
  1. Let the cake cool in the pan before unmolding it onto a wire rack.
  2. Serve on its own or dust with powdered sugar or drizzle with chocolate ganache.

Notes

To store, keep in an airtight container for up to three days or freeze for up to three months. Let cool completely before slicing for clean cuts.