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Chocolate Banana Cake

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This chocolate banana cake combines moist banana flavor with rich cocoa and chocolate chips, creating a soft and indulgent dessert perfect for any occasion. Optional chocolate cream topping adds an extra layer of decadence.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the cake:
    • 3 ripe bananas, mashed (about 1½ cups / 360 g)
    • 2 large eggs
    • ¾ cup granulated sugar (150 g)
    • ½ cup vegetable oil (120 ml)
    • ½ cup milk (120 ml)
    • 2 cups all-purpose flour (250 g)
    • 3 tablespoons unsweetened cocoa powder (20 g)
    • 2 teaspoons baking powder (10 g)
    • 1 teaspoon vanilla powder or vanilla extract (5 g)
    • 1 teaspoon ground cinnamon (optional, 3 g)
    • ½ cup chocolate chips or chopped chocolate (90 g)
  • For the chocolate cream topping (optional):
    • 1 cup heavy cream (240 ml)
    • 100 g dark chocolate, finely chopped

Instructions

  1. Preheat the oven to 170°C (340°F). Grease and flour a 22 cm round or similar-sized rectangular cake pan.
  2. In a large bowl, beat the eggs and sugar until pale and slightly fluffy.
  3. Add oil and milk, and mix well. Stir in mashed bananas until smooth.
  4. In a separate bowl, sift together flour, cocoa powder, baking powder, cinnamon (if using), and vanilla.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  6. Fold in chocolate chips or chopped chocolate.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool completely in the pan.
  10. For the topping: Heat the cream until hot (not boiling). Remove from heat, add chocolate, and stir until smooth.
  11. Pour chocolate cream over cooled cake and let it set before slicing.

Notes

  • Very ripe bananas enhance flavor and moisture.
  • Cake can be made without topping for a lighter option.
  • Add nuts or swap flours for variation.
  • Store at room temperature for 2 days or refrigerate up to 5 days.
  • Freezes well without topping for up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/chocolate-banana-cake/