Dirty Banana Cake
Indulge in the rich, decadent charm of Dirty Banana Cake, a tantalizing dessert that combines ripe bananas, velvety coffee liqueur, and a hint of cocoa for a unique twist on classic banana cake. Each bite offers a moist, fluffy texture with bursts of semi-sweet chocolate chips, making it the perfect treat for coffee and chocolate lovers alike. With Greek yogurt added for creaminess and a delicate dusting of powdered sugar for an elegant finish, this cake is as beautiful as it is delicious. Easy to whip up in under an hour, Dirty Banana Cake is ideal for gatherings, brunches, or simply elevating your afternoon coffee break. Serve it warm or chilled for a dessert that’s undeniably irresistible and wonderfully versatile.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 0.5 cup plain Greek yogurt
- 0.25 cup coffee liqueur (e.g., Kahlúa)
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper for easy removal.
In a large mixing bowl, mash the ripe bananas until smooth and creamy. Set aside.
In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs to the butter and sugar mixture, one at a time, mixing well after each addition. Stir in the vanilla extract, Greek yogurt, and coffee liqueur until well combined.
In another bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing, as this can make the cake dense.
Fold in the mashed bananas and semi-sweet chocolate chips until evenly distributed.
Pour the batter into the prepared cake pan, spreading it out evenly.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.
Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar for a decorative and sweet finishing touch, if desired.
Slice and serve! Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition Facts
Calories |
4132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.3 g | 173% | |
| Saturated Fat | 81.1 g | 406% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 3125 mg | 136% | |
| Total Carbohydrate | 683.9 g | 249% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 435.8 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 353 mg | 27% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2358 mg | 50% | |
*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.
