Double Chocolate Banana Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: one 9-inch loaf
  • 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%)
  1. Preheat oven to 170°C/340°F.
  2. Sift flour, cocoa powder, baking powder, baking soda and salt together. Set aside.
  3. In a large bowl, add in softened butter, sugar and whisk until fluffy. You could use an electric hand whisk or balloon whisk.
  4. Add in mashed banana, vanilla extract and milk. Mix until combined.
  5. Whisk the eggs into the mixture. The batter will look curdled and that is okay.
  6. 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.
  7. Lastly, fold in the chocolate chips gently and pour the batter into a greased 9-inch loaf pan lined with baking paper.
  8. Bake in preheated oven for 55 – 60 mins, or until a skewer inserted comes out clean.
  9. Allow the cake to cool in the loaf pan for 15 mins before removing and transferring to a cooling rack to cool completely.
Recipe by Bear Naked Food at