introduction
This Double Chocolate Banana Cake is moist, rich, and easy to make. It mixes ripe bananas with cocoa and chocolate chips for a deep chocolate taste. If you like banana cake with a nutty, buttery twist, try banana cake with brown butter icing for a different finish.
why make this recipe
You will make this cake because it is fast, uses simple ingredients, and tastes like a treat. It uses ripe bananas to add moisture and natural sweetness. The cocoa and chips make it extra chocolatey without hard work.
how to make Double Chocolate Banana Cake
Follow the steps below. Use ripe bananas for best flavor. Do not overmix the batter. Fold the chips gently so they stay in chunks.
Ingredients :
- 2 ripe bananas, mashed
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
Directions :
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla and mashed bananas.
- In a separate bowl, mix the flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool before serving.
how to serve Double Chocolate Banana Cake
Serve slices warm or at room temperature. Add a scoop of vanilla ice cream or a light dusting of powdered sugar. For a different chocolate bite, pair a slice with cheesecake stuffed chocolate chip cookies as a fun combo for guests.
how to store Double Chocolate Banana Cake
Cover the cooled cake with plastic wrap or store in an airtight container. Keep at room temperature for up to 2 days. Refrigerate up to 5 days. To freeze, wrap tightly and freeze up to 2 months. Thaw in the fridge or at room temperature.
tips to make Double Chocolate Banana Cake
- Use very ripe bananas for best flavor and moisture.
- Do not overmix after adding flour; mix until just combined.
- Softened butter helps cream well with sugar.
- Test the cake at 30 minutes; ovens vary.
- Let the cake cool a bit before slicing so it holds shape.
variation (if any)
- Add 1/2 cup chopped nuts for crunch.
- Use dark chocolate chips for a deeper flavor.
- Stir in 1/4 teaspoon cinnamon for a warm note.
- Make cupcakes instead: bake 18-22 minutes.
FAQs
Q: Can I use frozen bananas?
A: Yes. Thaw and drain any extra liquid, then mash and use.
Q: Can I make this gluten-free?
A: Yes. Replace the flour with a 1:1 gluten-free flour blend.
Q: Can I reduce sugar?
A: You can lower sugar a little, but the cake will be less sweet and may be denser.
Q: Can I use oil instead of butter?
A: Yes. Use the same amount of neutral oil, like vegetable oil, for a moist crumb.
Q: How do I know the cake is done?
A: A toothpick in the center should come out clean or with a few moist crumbs, not wet batter.
Conclusion
For a step-by-step photo guide and video version of this recipe, you can view Double Chocolate Banana Cake + Video | Dessert Now Dinner Later.
Double Chocolate Banana Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla and mashed bananas.
- In a separate bowl, mix the flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool before serving.