Moist Chocolate Banana Cake Recipe

Recipe By Slurrp

This moist chocolate banana cake is a delightful combination of rich chocolate and sweet bananas. The cake is incredibly moist and tender, thanks to the addition of ripe mashed bananas. The chocolate flavor is intensified with the use of cocoa powder and chocolate chips. This cake is perfect for any occasion and can be enjoyed as a dessert or a sweet treat with a cup of coffee or tea.

3.8
30 Rating -
Rate
Vegdiet
50minstotal
10minsPrep
40minsCook
50m.total
10m.Prep
40m.Cook
Moist Chocolate Banana Cake
plan
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ingredients serve

Ingredients for Moist Chocolate Banana Cake Recipe

  • 0.13 cup Unsalted Butter, Softened
  • 1/4 cup Granulated Sugar
  • 1/2 Ripe Bananas, Mashed
  • 1/2 Large Eggs
  • 1/4 teaspoon Vanilla Extract
  • 0.38 cup All Purpose Flour
  • 0.13 cup Unsweetened Cocoa Powder
  • 1/4 teaspoon Baking Powder
  • 0.13 teaspoon Baking Soda
  • 0.06 teaspoon Salt
  • 0.13 cup Chocolate Chips

Directions: Moist Chocolate Banana Cake Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  • STEP 2.In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  • STEP 3.Add the mashed bananas, eggs, and vanilla extract to the bowl and mix well.
  • STEP 4.In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  • STEP 5.Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • STEP 6.Fold in the chocolate chips.
  • STEP 7.Pour the batter into the prepared cake pan and smooth the top with a spatula.
  • STEP 8.Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  • STEP 9.Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  • STEP 10.Once cooled, you can frost the cake with your favorite frosting or enjoy it as is.
  • STEP 11.Store any leftovers in an airtight container at room temperature for up to 3 days.

Cooking Tips

  • Make sure to use ripe bananas for the best flavor and moisture in the cake.
  • If you don't have a round cake pan, you can use a square or rectangular pan instead.
  • Feel free to add chopped nuts or shredded coconut to the batter for extra texture and flavor.
  • For a more decadent treat, serve the cake warm with a scoop of vanilla ice cream.
  • To make the cake gluten-free, use a gluten-free flour blend in place of the all-purpose flour.

Storage and Serving

  • Once frosted, store the cake in the refrigerator for up to 5 days.
  • Serve the cake at room temperature for the best texture and flavor.
  • You can also freeze the cake for up to 3 months. Thaw it in the refrigerator overnight before serving.
Nutrition
value
281
calories per serving
7 g Fat4 g Protein50 g Carbs3 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    4g
  • Carbs
    50g
  • Fiber
    3g

MacroNutrients

  • Carbs
    50g
  • Protein
    4g
  • Fiber
    3g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    24mg
  • Iron
    1mg
  • Vitamin A
    51mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    27mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    6mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    35mg
  • Manganese
    < 1mg
  • Phosphorus
    67mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp