Super Moist Chocolate Banana Cake recipe

Super Moist Chocolate Banana Cake recipe

Ingredients:

• Dry Ingredients:
  • 1 1/2 cups (195 grams / 6.8 oz) all-purpose flour
  • 1/4 cup (25 grams / 0.8 oz) unsweetened cocoa powder (Dutch-processed or regular)
  • 1 cup (200 grams / 7 oz) granulated white sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (170 grams / 6 oz) white, dark, or milk chocolate chips
• Wet Ingredients:
  • 2 large eggs, at room temperature
  • 1 1/2 cups (375 grams / 13.2 oz) mashed ripe bananas (about 3 large bananas)
  • 1/2 cup (113 grams / 3.9 oz) unsalted butter, melted and cooled to room temperature
  • 1 teaspoon pure vanilla extract

Instructions:

1. Prepare the Pan and Oven:
   • Preheat your oven to 350°F (180°C). Position the oven rack in the center.
   • Butter or spray a 9 x 5 x 3-inch loaf pan with non-stick vegetable spray. Line the bottom with parchment paper for easy removal.
2. Prepare the Dry Ingredients:
   • In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
   • Stir in the chocolate chips to distribute them evenly.
3. Prepare the Wet Ingredients:
   • In a medium-sized bowl, whisk the eggs until lightly beaten.
   • Add the mashed bananas, melted butter, and vanilla extract to the eggs and mix well.
4. Combine Wet and Dry Ingredients:
   • Gently fold the wet ingredients into the dry ingredients using a rubber spatula or wooden spoon. Be careful not to over-mix; the batter should be thick and chunky.
5. Fill the Pan:
   • Scrape the batter into the prepared loaf pan and smooth the top with the back of a spoon or an offset spatula.
6. Bake:
   • Bake for 55 to 65 minutes, or until the bread rises and a toothpick inserted into the center comes out clean.
7. Cool the Cake:
   • Remove the cake from the oven and place it on a wire rack. Allow it to cool in the pan for about 15 minutes.
   • After that, invert the cake onto the wire rack to cool completely.
8. Storage:
   • Once completely cooled, you can cover and store the cake at room temperature for a few days.
   • Alternatively, you can freeze it for up to two months.

Tips:

• For a more intense chocolate flavor, use dark chocolate chips.
• The cake can be served as-is or topped with frosting for extra sweetness.
• If you like nuts, consider adding chopped walnuts or pecans into the batter.

Enjoy!

This moist and flavorful chocolate banana cake is perfect for anytime you crave a sweet and rich treat. Its balance of banana and chocolate makes it a comforting dessert or snack!