We absolutely love chocolate cake and we love banana cake too. So a combination of the two must be really good. Isn’t that right? Well, this recipe turns out to be really moist and spongy and not too sweet.
One of the things I love about this too is that we can modify this recipe to make it sweeter or less sweet. You can also increase the number of bananas in the recipe if that is your preference. By the way, the riper the bananas are, the better they are for this recipe. Choose bananas with speckled skins.
The cocoa powder used should be strong, not the one with milk solids used for making hot chocolate. Those types usually contain a high percentage of milk and also sugar. You may add some chocolate chips, desiccated coconut, nuts, etc. The possibilities are endless.
By the way, I got the bananas for this recipe free from my local shop. I went in with just enough money to buy a pack of chewing gum when I spotted the beauties sitting in a box near to the checkout. I asked about them and was told that I could have them all! This is because they were overripe and the new delivery of rather green-looking bananas had just come in. I got about ten bananas. So, a pro tip is that you might be able to source some this way too. Another tip is that your overripe bananas can also be peeled and frozen for use in smoothies, pancakes or waffle batter, or even ice cream.
Ingredients needed for chocolate banana bread
2 overripe bananas
2 cups plain flour
1 1/2 cups sugar
3/4 cocoa powder
230 ml vegetable oil
230 ml milk
1 1/2 Tbsp baking powder
1 1/2 tsp baking soda (bicarbonate of soda)
1 tsp vanilla extract
1/2 tsp salt
Other Sweet Treats
Grease and line 2 loaf tins or cake tins.
Preheat the oven to 180 degrees celsius.
In a large bowl, sift the flour and cocoa powder to remove any lumps. This also helps to incorporate air into the mixture.
Add the sugar, salt, baking powder, baking soda and give the ingredients a good mix. Set this aside
In a separate bowl, mash the peeled bananas using a fork. Add to that the eggs, oil, milk, and vanilla. Beat well.
Add the liquid ingredients to the dry ingredients and use a spatula or wooden spoon to fold in to combine. This should produce a soft mixture without any lumps.
Pour the batter into the prepared tins and bake on the top shelf of the oven for 40 to 45 minutes.
The cake is done if a skewer inserted in the centre comes out clean.
Here is what you can expect your chocolate banana cake to look like. The one on the left has followed the original recipe as seen above. It’s also baked in a paper case that fits perfectly in the loaf pan. The cake on the right also uses the original recipe but some chocolate buttons were placed on top before they went into the oven. The white bit on the top shows the chocolate buttons that were pushed halfway as soon as it came out of the oven.
The below photo is what you can expect it to look like if you put some solid dark chocolate chunks into the mixture before baking.
The cake is beautifully moist and delicious and is just what you need to hit that spot! I suppose it pairs well with some cream cheese and a cup of your favourite hot or cold drink.
It is simple to make because it is a matter of mixing the dry ingredients and combining them with the wet ingredients. You really can’t go wrong with it. Let us know in the comment section below what you think about this.
And here is a video of my twinnie and I making this cake on a live cooking show for our Youtube subscribers. It was so much fun and a good laugh too.
Feel free to leave us a comment or your feedback/thoughts here or on Youtube. We always reply!