Chocolate Banana Cake
Indulge in the rich, moist decadence of this Chocolate Banana Cake, where the natural sweetness of ripe bananas meets the velvety allure of cocoa. Perfectly balanced with just the right amount of brown sugar and melted butter, this easy-to-make cake offers a luxurious texture with bursts of melted chocolate chips in every bite. The batter comes together effortlessly with pantry staples like all-purpose flour and buttermilk, ensuring a tender crumb while enhancing the chocolatey goodness. Whether dusted with powdered sugar or topped with a silky chocolate frosting, this banana-infused dessert is the ultimate treat for family gatherings or an afternoon pick-me-up. Ready in just over an hour, it’s an irresistible way to use up overripe bananas!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 200 grams granulated sugar
- 50 grams brown sugar
- 2 large eggs
- 115 grams unsalted butter
- 2 teaspoons vanilla extract
- 200 grams all-purpose flour
- 50 grams unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 120 milliliters buttermilk
- 100 grams chocolate chips
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth. Stir in the granulated sugar and brown sugar until well combined.
Melt the unsalted butter and let it cool slightly. Add the melted butter, eggs, and vanilla extract to the banana mixture and whisk until smooth.
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing gently to combine after each addition. Be careful not to overmix.
Fold in the chocolate chips to evenly distribute them throughout the batter.
Pour the batter into the prepared cake pan, spreading it out evenly.
Bake the cake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Optionally, dust the top with powdered sugar or frost with your favorite chocolate frosting before serving. Enjoy!
Nutrition Facts
Calories |
3610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.2 g | 186% | |
| Saturated Fat | 81.4 g | 407% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 3209 mg | 140% | |
| Total Carbohydrate | 568.8 g | 207% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 360.7 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 346 mg | 27% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2453 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
