Monkeyboy Banana Chocolate Cake
Indulge your sweet tooth with the irresistibly moist and fudgy Monkeyboy Banana Chocolate Cake, a heavenly fusion of ripe bananas and rich cocoa that’s perfect for any occasion. This easy-to-make dessert combines the natural sweetness of overripe bananas with decadent semisweet chocolate chips, creating a perfect balance of flavors in every bite. Featuring a moist, tender crumb thanks to the addition of buttermilk and vegetable oil, this cake is baked to perfection in just 35 minutes. Ideal for potlucks, birthdays, or cozy nights in, this banana chocolate cake is finished with an optional dusting of powdered sugar for a touch of elegance. Whether you serve it warm with a scoop of vanilla ice cream or enjoy it on its own, the Monkeyboy Banana Chocolate Cake is sure to be your next family favorite. Perfect for banana dessert lovers and chocolate enthusiasts alike!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 3 large ripe bananas (mashed)
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan, or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
In another medium-sized bowl, mash the ripe bananas until smooth. Add the buttermilk, vegetable oil, eggs, and vanilla extract, and whisk until everything is well incorporated.
Gradually fold the wet mixture into the dry ingredients using a spatula, stirring just until combined. Avoid overmixing to keep the cake tender.
Gently fold the chocolate chips into the batter, ensuring they are evenly distributed.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 30-35 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 allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Dust the top with powdered sugar if desired. Slice and serve.
Nutrition Facts
Calories |
4827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.5 g | 275% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 3294 mg | 143% | |
| Total Carbohydrate | 762.0 g | 277% | |
| Dietary Fiber | 97.5 g | 348% | |
| Total Sugars | 410.2 g | ||
| Protein | 101.4 g | 203% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 766 mg | 59% | |
| Iron | 50.6 mg | 281% | |
| Potassium | 5716 mg | 122% | |
*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.
