Chocolate Banana Cake




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. They 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.






Chocolate Banana Cake


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 extremely satisfied with the way the cake turned out. It was wonderfully moist with a light hint of banana flavour. The chocolate gave it a very rich taste although it slightly overpowered the banana flavor of the cake, but the slices of bananas I added to the top the cake 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.


Here is the recipe:


Chocolate Banana Cake Recipe

Ingredients:

  • 160g plain flour
  • 50g cocoa powder
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 180g brown sugar
  • 130ml buttermilk
  • 150g butter
  • 1/2 tsp vanilla essence
  • 2 large eggs
  • 150g mashed bananas (approximately 4 medium sized bananas)
  • 2 bananas, sliced round 


Method:

  • Preheat oven to 170 degrees Celsius.
  • Measure 150g of bananas and mash them with a fork. Leave aside.
  • Cut the other 2 banana 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.


Note:

  • The above batter can be used to bake a single 8 inch round cake instead of two 6 inch round cakes.

























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