Moist Chocolate Banana Cake
Chocolate and banana together always felt like a guaranteed crowd-pleaser—this cake never lasts long once sliced.
Equipment
- 9-inch round cake pan
- Mixing Bowls
- Whisk
Ingredients
For the Cake
- 1 3/4 cups All-purpose flour
- 3/4 cup Unsweetened cocoa powder
- 1 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 cup Granulated sugar
- 1/2 cup Brown sugar, packed
- 1/2 cup Unsalted butter, melted
- 2 large Eggs
- 1 tsp Vanilla extract
- 1 cup Ripe mashed bananas (about 3 medium)
- 1/2 cup Buttermilk Or milk mixed with 1/2 tsp lemon juice
- 1/2 cup Hot water or coffee
For the Chocolate Glaze (Optional)
- 1 cup Powdered sugar
- 1/4 cup Cocoa powder
- 2 Tbsp Melted butter
- 2 Tbsp Milk Add more if needed for consistency
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this dry mixture aside.
- In a separate medium bowl, mix the granulated sugar, brown sugar, and melted butter until combined.
- Beat the eggs into the sugar and butter mixture one at a time. Stir in the vanilla extract and the mashed bananas.
- Alternate adding the dry ingredients and the buttermilk to the wet ingredients, mixing just until combined after each addition. Do not overmix.
- Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
- Pour the batter into the prepared cake pan. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- If using the glaze, whisk together the powdered sugar, cocoa powder, melted butter, and milk until smooth. Drizzle over the cooled cake.
Notes
This cake is very moist due to the bananas and liquid content. If you prefer a less dense texture, you can substitute the buttermilk with regular milk.
By Grace Williams, Contributor at Recipes by Betty.