I have made this recipe 5 times already, fed it to my husband, my friends and packed it for them to take home….it is a super moist and delicious cake that needs around 10 to 12 minutes to put together plus 50 minutes of baking.
Banana and chocolate is one of my favorite combinations in desserts and this cake is such a good blend of both the flavors. It has become one of my all time favorites and the “go to” recipe when I have an impulse to bake and want to have a nice dessert without stepping out of the house. Most of the ingredients for this are always available in the house, so no preparation or a special trip to a grocery store is needed. Just throw all the ingredients together in a bowl, mix just so that everything is combined properly and shove it in the oven for 50 minutes, it is really that simple!
The bananas in the recipe keeps it very moist for many days (if you can manage to not eat it all up in two days). I added dark chocolate chips and if you are a fan of putting nuts in the cake then walnuts or almonds would taste really great with this recipe. Make it a marble cake or just add cocoa to the entire batter, it wont alter the flavor as such. A super moist cake perfect for breakfast, evening or any other time of the day.
Serving 1 cake (loaf size)
cooking time 10 minutes + baking time (50 minutes)
Things you will need:
1 1/4 cup all purpose flour
1/4 cup cocoa powder, unsweetened
2 large eggs
1/2 cup butter, melted and cooled
3/4 cup sugar
2 ripe bananas, mashed
1 cup buttermilk
1/4 chocolate chips, mixed with 1 tbsp flour
1 tsp baking powder
1 tsp vanilla extract
- Preheat the oven at 350 F. Prepare a cake pan – your choice of shape, I used a bread or loaf pan.
- In a bowl mix together sugar, flour and baking powder. Keep aside.
- In a separate large bowl, roughly beat the eggs with the help of a whisk or a fork.
- Add butter (melted) to the eggs and mix lightly.
- Add bananas and buttermilk to the egg mixture and mix lightly till everything is just combined.
- Add the flour mixture slowly and mix with a wooden spoon.
- Add chocolate chips and vanilla extract and mix some more.
- Pour half of the batter in the baking pan. Add the cocoa powder to the second half of the batter and mix with a spatula. Pour the chocolate batter over the plain banana batter and with the help of a toothpick lightly swirl the batter around a few times.
- Bake for 50 minutes or until a toothpick comes out clean upon inserting in the center of the cake. Cool completely on a rack before serving.
- Take the cake out of the oven a minute or two before the time is up – it will keep it really soft and moist.
- If you don’t have buttermilk at home you don’t have to specially get a carton of buttermilk so that you can use one cup out of it to make this cake. Add 2 tsps of vinegar to 1 cup of milk and let it sit for a couple of minutes. Stir and use right away.