I baked this chocolate banana cake last weekend. No special occasion, just that I had a bunch of well-ripened bananas and had to find ways to use them up.
The bananas - my mother in law, brought us 2 bunches of bananas when she came visiting a few weeks earlier. And at that time, the bananas were still green and unripe. I kept them wrapped in old newspaper and kept checking on them every other day. And finally, when I checked on them the weekend before last, after my short 2 days family trip, we had two beautifully ripened bunches of golden yellow bananas.
And then there was another problem. The bananas were all ripe at the same time, and there was no way we could finish them all before they became too soft. So we ate some, and I decided to salvage the remaining by refrigerating them. I had a few plans in mind on using the bananas for cooking and baking. I used some to make banana pancakes for breakfast the next day. And then decided to use a few more for a cake. And so, this was the cake I made - chocolate banana cake. I have a few more bananas left in the fridge and will keep them for another banana filled recipe for the coming weekend.
Now back to the cake. This is a first time I made this cake. I have always made banana cakes, but this was definitely the first for a chocolate flavored one. I must say, I am delighted with the way the cake turned out. It was wonderfully moist with a light hint of banana flavor. The chocolate gave it a very rich taste, although it slightly overpowered the banana flavor of the cake. The banana slices I added to the top the cake, however, made the combination a perfect one!
Overall, the texture of the cake was soft and moist, and was very much like my chocolate cake. Given this texture, this cake will definitely be suitable for stacking and fondant covering.
Chocolate Banana Cake Recipe
Here is the full printable version of the chocolate banana cake recipe. And while you are at it, don't forget to read up my recipe notes just below for tips and tricks to bake the most perfect chocolate banana cake.
Chocolate Banana Cake Recipe
By Decorated Treats, Oct 31, 2019
This chocolate banana cake recipe makes the best combination of chocolate and bananas into a wonderfully moist and flavorful cake and is so hard to resist!
150 g mashed bananas (approximately 4 medium sized bananas)
2 bananas, sliced thin
Preheat oven to 170 degrees Celsius.
Measure 150g of bananas and mash them with a fork. Leave aside.
Cut the other 2 bananas into round slices and keep them covered aside.
In a clean bowl, beat butter and brown sugar till soft and creamy. Add eggs, one at a time, beating well after each addition.
In another separate bowl, sift flour, cocoa powder, baking powder, baking soda and salt. Fold in the sifted ingredients into the creamed mixture alternately with buttermilk, starting and ending with flour.
Add vanilla essence and combine well.
Next, add the mashed bananas into the cake batter and mix well.
Pour the batter into two 6 inches round, well greased and floured cake tins. Level the top and arrange the earlier cut round slices of banana on top.
Bake the cakes for 35 to 40 minutes or until a skewer inserted in the center of the cakes come out clean.
Remove cakes from oven and let them cool slightly in the tin on a wire rack before turning them out to cool completely.
Chocolate Banana Cake Recipe - My Recipe Notes
Line and grease your cake tins well - Brushing the cake tins with butter or shortening and dusting them with flour is sufficient, or you can even grease your tins and line them with parchment. So long as the tins are well prepared, the cake will release quickly and save you the frustration of having your cake stuck to the tins.
Use ripe bananas - This cake will turn out best when made using really ripe bananas. We are talking about banana that are all ripe that the skin has started having brown specks on them. These are not rotting ones, they are all still perfect on the inside but has ripened really really well.
Use good quality cocoa powder - This is, after all, a chocolate cake, so the quality of cocoa used will really have an impact on the taste of the cake.
Substitute for buttermilk - If you don't have buttermilk, add 1 tbsp of lemon juice into 130 ml of milk. Let the solution sit for a few minutes, and it will cuddle up. Use it as a substitute for the buttermilk in the recipe.
Baking a single layer of cake - This recipe makes enough batter for two 6 inches round cakes. If you prefer to bake it in a single cake pan, use an 8 inches round cake tin. Baking time should remain the same; however, it is best to test the cake at least 5 minutes before the baking time is up.
Using this cake for stacking - If you intend to use this cake for stacking, you can omit the banana slices on the cake. These will most likely be leveled off when you stack the cakes, so there is really no point in adding them on. Instead, the slices can be added into the batter, but this is optional.
Avoid over-baking the cakes - This recipe produces superbly moist cakes. If over baked, they tend to become dry, and it is, therefore, crucial to making sure they are not over baked. Use your average cake baking temperature to bake the cakes and check with a skewer at least 5 to 10 minutes before the baking time is up. If the skewer inserted in the center of the cakes come out without any wet batter, the cakes are done and can be removed from the oven. If there are tiny crumbs sticking to the skewer, the cake is done and can be taken out of the oven. You need not wait to the stage where the skewer comes out totally clean as that could very well mean that the cake is over baked.
And that is pretty much all I have on my chocolate banana cake recipe.
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