Simple Chocolate Banana Cake Recipe
Forget the boxed chocolate cake mix! With just 15 minutes of active time and a whisk, you can make this Chocolate Banana Cake from scratch.
Servings 20 servings
Calories 210kcal
Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour 250 grams
- 1¼ cups granulated sugar 250 grams
- ¾ cup unsweetened cocoa powder 65 grams, can also use Dutch-processed cocoa
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
Wet ingredients
- 2 eggs room temperature
- ½ cup vegetable oil
- ½ cup milk room temperature
- ½ cup warm coffee
- ½ cup warm water
- 1½ teaspoons pure vanilla extract
- 1 cup mashed ripe bananas about 2 medium
Chocolate Ganache Frosting
- 8 oz semi-sweet or bittersweet chocolate chopped, 226 grams
- ¾ cup heavy whipping cream 175 mL
- 1 tablespoon unsalted butter room temperature
Instructions
- Position the rack in the center of the oven.
- Preheat oven to 350℉ (175°C) .
- Grease and dust the pan with cocoa powder (or use non-stick spray) in a 9 x 13-inch (23x33 cm) pan.
- Sift or whisk together all the dry ingredients in a large mixing bowl. Set aside.
- In another medium-sized mixing bowl, whisk together all of the wet ingredients.
- Gradually add the wet ingredients to the dry ingredients and whisk together until combined.
- Pour the batter into the prepared pan.
- Bake in a preheated oven for 35-40 minutes or until a wooden toothpick or skewer comes out clean and the cake springs back when the top is lightly pressed.
- Transfer pan on a wire rack to cool down completely before frosting (if using).
Chocolate Ganache Frosting
- Place chopped chocolate in a heatproof bowl and set aside.
- In a small saucepan, heat butter and cream over medium-high heat until steaming hot and just beginning to simmer.
- Immediately remove from the heat and pour over the chopped chocolate. Let stand for about 3 minutes to melt the chocolate.
- Whisk together until smooth.
- Cover with plastic film and refrigerate. Whisk often, for about 45 minutes or until the frosting becomes thick and holds its shape.
- Spread over the room temperature cake (directly in the pan) with an offset spatula.
- Serve and enjoy.
- WATCH THE VIDEO ON THE RECIPE CARD TO SEE HOW EASY THIS RECIPE IS TO MAKE!
Video
Notes
- Sifting or whisking the dry ingredients together allows better distribution of the leavening agents. The process also aerates the dry ingredients making the final product lighter in texture.
- The best way to make sure you have a delicious banana chocolate cake is by using ripe bananas. Bananas with speckled brown spots on them have the most flavor. Using roasted bananas is another way to ensure a flavorful banana dessert.
- Avoid overmixing as this will result in a tough, rubbery cake due to the development of gluten.
- The batter is a little on the thin side, but not to worry. The end product has a light texture and the absolute perfect crumb! Do not be tempted to add extra flour.
- Cool the cake completely before icing with chocolate ganache frosting.
- Feel free to add a handful of walnuts or mini chocolate chips to the batter before baking it.
- If avoiding coffee, replace it with an equal amount of water.
- Replace the ganache frosting with a dusting of icing sugar.
Nutrition
Serving: 1serving | Calories: 210kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 166mg | Potassium: 214mg | Fiber: 2g | Sugar: 18g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg
