Super Moist Chocolate Banana Cake
Why not combine chocolate and bananas into a delicious baked treat? That's right, let's whip up some yummy and richly flavoured Super Moist Chocolate Banana Cake! If you have ripe bananas on hand and want to bake something different from classic banana bread, this recipe is a great choice! There's nothing you can resist about this cake, especially when bananas and chocolate are contained within. It's delicious even without frosting. This cake is great with a cup of hot coffee, hot chocolate or even a hot cup of tea. When winter and Christmas are approaching, bake some to share with your loved ones.
Ingredients:
- 1 3/4 cups All Purpose Flour
- 1/2 Cup Unsweetened Cocoa Powder
- 2 Large Bananas, mashed
- 1/2 Cup Neutral oil of your choice (vegetable, corn, canola, grapeseed, etc.)
- 1 Cup Milk
- ¼ Cup Banana Flavored Milk (can replace with water)
- 1 Cup Granulated White Sugar
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 2 Large Eggs
- 1.5 Teaspoons Vanilla Extract
Instructions:
- Preheat the oven to 340 degree F.
- Add flour, cocoa powder, baking powder, baking soda and salt to a sifter and sift them twice.
- Peel and mash the bananas. Set aside.
- Add eggs into the mixer bowl and mix with paddle attachment at medium speed for 1-2 minutes before adding in the sugar, mashed bananas and vanilla extract.
- Now add sugar, mashed banana, vanilla extract into the mixing bowl and beat for a minute.
- Add your choice of neutral oil, milk & banana flavored milk into the egg mixture and continue to beat at medium high speed for 2 more minutes.
- In 3 batches, add in flour mixture and mix at low until you add in all the flour.
- After you add in all the flour mixture, increase the speed to medium high and mix for 3 minutes or until everything is well combined. Scrape down the sides of the mixing bowl once in a while in the process. Turn off the mixer.
- Fold the batter with spatula and pour batter into a lined or greased 9 Inch round baking pan/9 x 13-Inch oblong cake pans/regular loaf pan(s) or your choice of baking pan. You can fill the batter in cupcake liners as well and make them into cupcake sizes.
- Bake at 330 degree F for 45 minutes-60 minutes or until the cake tester comes out clean in the centre. Please keep in mind that the temperature setting/time recommendations above are based on our oven. All ovens work differently. Please adjust the temperature setting of your oven accordingly.
- If using this batter to make cupcakes, bake at 330 degree F for 20 minutes or until the cake tester comes out clean in the centre.
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Tips & Notes:
- Please note that we used all-purpose flour in this recipe but we haven't tested any other types of flour for this cake. All flour substitutes are not created equal, particularly when used in baking to replace all-purpose flour. Therefore, please carry out your own experiment if necessary.
- Use any neutral oil of your choice, such as vegetable, corn, canola, grapeseed, etc.
- We used whole milk. You can use partly-skimmed milk, skim milk, or lactose-free milk.
- In the recipe we used flavoured banana milk. But if you can’t find this, you can use water.
- Make sure to use super ripe bananas.
- Please keep in mind that the temperature setting/time recommendations above are based on our oven. All ovens work differently. Please adjust the temperature setting of your oven accordingly.
- If using this batter to make cupcakes, bake at 330 degree F for 20 minutes or until the cake tester comes out clean in the centre. Adjust temperature accordingly.
- You can use a 9-inch round baking pan, a 9-inch oblong cake pan, a regular loaf pan, or your choice of baking pan. We just use any pans that we have and seldom follow any pan measurements when it comes to baking cakes. Any extra batter, we just fill them up in cupcake liners or a mini pan.
