Chocolate Banana Pound Cake
Delightfully moist and decadently rich, this Chocolate Banana Pound Cake is the perfect fusion of two classic flavors—ripe bananas and velvety chocolate. Crafted with simple pantry staples like unsalted butter, cocoa powder, and chocolate chips, this easy-to-make dessert delivers a perfectly tender crumb with hints of natural sweetness from the bananas and a luscious chocolatey undertone in every bite. A splash of vanilla and a balanced blend of dry ingredients bring depth, while the mashed bananas and milk ensure a soft, melt-in-your-mouth texture. Whether served as a midafternoon treat or an elegant dessert topped with whipped cream, this pound cake is guaranteed to impress. Prep it in just 20 minutes, let the oven work its magic, and enjoy a crowd-pleasing masterpiece that serves 10. Perfect for home bakers, chocolate lovers, and banana bread enthusiasts alike!
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Recipe Information
Ingredients
- 3 medium Ripe bananas
- 1 cup Unsalted butter
- 1.5 cups Granulated sugar
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 2.25 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Milk
- 0.75 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard-sized bundt or loaf pan to prevent sticking.
Peel the bananas and mash them in a medium bowl until smooth. Set aside.
In a large mixing bowl, beat the butter and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs to the butter mixture one at a time, mixing well after each addition. Then, stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Fold in the mashed bananas and semi-sweet chocolate chips using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
4509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.8 g | 222% | |
| Saturated Fat | 95.0 g | 475% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1003 mg | 334% | |
| Sodium | 1981 mg | 86% | |
| Total Carbohydrate | 758.9 g | 276% | |
| Dietary Fiber | 68.0 g | 243% | |
| Total Sugars | 421.2 g | ||
| Protein | 93.0 g | 186% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 487 mg | 37% | |
| Iron | 39.6 mg | 220% | |
| Potassium | 3873 mg | 82% | |
*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.
