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Chocolate Banana Cake Recipe

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This incredibly moist chocolate banana cake combines the best of chocolate cake and banana bread in one easy, one-bowl recipe. Made with overripe bananas, cocoa powder, and simple pantry ingredients, it’s naturally sweet, tender, and absolutely delicious!

Ingredients

Scale

For the Cake:

  • 3 medium overripe bananas (about 1½ cups mashed)
  • 2 cups (250g) all-purpose flour
  • ⅔ cup (65g) unsweetened cocoa powder
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • ¾ cup (180ml) buttermilk, room temperature
  • 1½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1½ teaspoons pure vanilla extract
  • ½ teaspoon salt
  • 1 cup (175g) chocolate chips (optional but highly recommended)

For Optional Frosting:

  • Your favorite chocolate buttercream or cream cheese frosting

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it well with butter and dust with cocoa powder. This ensures easy removal and prevents sticking.
  2. Mash the bananas: In a large mixing bowl, mash the overripe bananas with a fork or potato masher until mostly smooth. A few small lumps are fine and actually add nice texture. You should have about 1½ cups of mashed banana.
  3. Add wet ingredients: To the mashed bananas, add the eggs, oil, buttermilk, and vanilla extract. Whisk everything together until well combined and smooth. The mixture should be fluid and well blended.
  4. Mix dry ingredients: Add the flour, cocoa powder, sugar, baking soda, baking powder, and salt directly to the wet ingredients in the same bowl. This is what makes it a one-bowl recipe!
  5. Combine everything: Using a whisk or wooden spoon, gently mix the dry ingredients into the wet ingredients until just combined. Don’t overmix—stir just until you can’t see any dry flour pockets. A few small lumps are perfectly fine. Overmixing develops gluten and creates a tough cake.
  6. Add chocolate chips: If using, gently fold in the chocolate chips with a spatula. Reserve a small handful to sprinkle on top if desired.
  7. Pour and spread: Pour the batter into your prepared pan and spread it evenly with a spatula. The batter will be thick but pourable. Tap the pan gently on the counter 2-3 times to release any air bubbles.
  8. Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The top should spring back when lightly touched. Don’t overbake or the cake will be dry.
  9. Cool: Remove from the oven and let the cake cool in the pan on a wire rack for 15 minutes. Then either remove from the pan to cool completely, or let it cool completely in the pan if you’re planning to frost it in the pan.
  10. Frost or serve: Once completely cool (at least 1 hour), frost with your favorite frosting or dust with powdered sugar. You can also serve it plain—it’s delicious enough on its own! Cut into squares and serve.

Notes

  • Banana ripeness matters: The browner and spottier your bananas, the better! Very ripe bananas are sweeter and more flavorful.
  • Don’t overmix: Mix just until the flour is incorporated. Overmixing creates a dense, tough cake.
  • Room temperature ingredients: Make sure eggs and buttermilk are at room temperature for better mixing and texture.
  • Check doneness early: Start checking at 30 minutes. Every oven is different, and overbaking is the most common mistake.
  • For layer cake: Divide batter between two greased 9-inch round pans and bake for 25-28 minutes.
  • For cupcakes: Fill lined muffin cups ⅔ full and bake for 18-22 minutes.
  • Storage: Store covered at room temperature for 3 days or refrigerate for up to 1 week.

Nutrition

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