Super Moist Chocolate Banana Cake

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Super Moist Chocolate Banana Cake – A Chocolate Lover’s Dream!

This super moist chocolate banana cake blends the natural sweetness of ripe bananas with rich cocoa and melty chocolate chips to create a deeply satisfying, quick bread-style dessert. It’s perfect for breakfast, snacking, or a comforting after-dinner treat. Simple to prepare and irresistibly soft, this loaf is sure to become a family favorite.

Why You’ll Love This Cake:

  • Moist, rich, and naturally sweetened with bananas
  • Easy to make with just two mixing bowls
  • Keeps well for days and can be frozen for later
  • Perfectly chocolaty without being overpowering

Ingredients:

  • 1½ cups (195g) all-purpose flour
  • ¼ cup (25g) unsweetened cocoa powder (Dutch-processed or natural)
  • 1 cup (200g) granulated white sugar
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 cup (170g) chocolate chips (white, dark, or milk)
  • 2 large eggs, room temperature
  • 1½ cups (375g) mashed ripe bananas (about 3 large or 450g)
  • ½ cup (113g) unsalted butter, melted and cooled
  • 1 tsp (4g) pure vanilla extract

Optional:

  • ½ cup chopped toasted nuts (walnuts or pecans), for added crunch

Instructions:

  1. Preheat Oven:
    Preheat your oven to 350°F (180°C). Position the rack in the center. Grease a 9×5-inch (23×13 cm) loaf pan and line the bottom with parchment paper.
  2. Prepare Dry Ingredients:
    In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips (and toasted nuts, if using).
  3. Combine Wet Ingredients:
    In a separate bowl, lightly beat the eggs. Add in the mashed bananas, melted butter, and vanilla extract. Mix until well combined.
  4. Mix Batter:
    Gently fold the wet mixture into the dry ingredients using a spatula or wooden spoon. The batter will be thick and slightly chunky—don’t overmix.
  5. Bake:
    Pour the batter into the prepared loaf pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool:
    Let the cake cool in the pan on a wire rack for 15 minutes. Then carefully remove it from the pan and let cool completely before slicing.

Storage Tips:

  • Room Temperature: Store covered for up to 3 days.
  • Freezer: Wrap tightly and freeze for up to 2 weeks. Thaw at room temperature before serving.

Serving Suggestions:

Serve slices as-is, dusted with powdered sugar, or warm them slightly and add a dollop of whipped cream or a drizzle of chocolate sauce for an indulgent treat.

 

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