Banana cake is one of my favorite cakes I would make over and over again, it’s almost an obsession. Over the last couple of years, I’ve experimented with a few different hybrid from the original recipe and this Double Chocolate Banana Cake is the latest addition.
Fudgy, moist and loaded with chocolatey flavor, they are incredibly easy to make and guarantee to satisfy any serious chocolate cravings you might have.
Bananas are responsible for keeping the cake moist and tender, imparting that deep, rich banana-ish fragrance in the cake. I can’t stress enough how important it is to ripen your bananas to the almost “blackened” stage before using them. In a hot and humid country like Singapore, it took about 4 days for them to reach the desired ripened condition.
Since Valentine’s Day is coming, I’m freezing a portion for my chocolate-obsessed hubby and that should send him to a dark chocolate banana bliss on that day.
1 cup (128 g) all-purpose flour
3 tbsp (45 g) cocoa powder (preferably Dutch processed)
½ cup (113 g) unsalted butter (softened at room temperature)
¾ cup (150 g) caster sugar
3 large overly ripen bananas – mashed
2 tbsp milk
2 eggs (I’m using 55 g eggs)
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
A pinch of salt
½ cup (120 g) dark chocolate chips (I’m using Valrhona 64%)
Makes one 9-inch loaf
Preheat oven to 170°C/340°F.
Sift flour, cocoa powder, baking powder, baking soda and salt together. Set aside.
In a large bowl, add in softened butter, sugar and whisk until fluffy. You could use an electric hand whisk or balloon whisk.
Add in mashed banana, vanilla extract and milk. Mix until combined.
Whisk the eggs into the mixture. The batter will look curdled and that is okay.
Add in the sifted dry ingredients and fold together with a whisk or spatula until the flour just disappeared. Do not overmix as the cake will be dense.
Lastly, fold in the chocolate chips gently and pour the batter into a greased 9-inch loaf pan lined with baking paper.
Bake in preheated oven for 55 – 60 mins, or until a skewer inserted comes out clean.
Allow the cake to cool in the loaf pan for 15 mins before removing and transferring to a cooling rack to cool completely.