Chocolate Banana Cake

Ripe bananas are usually reason enough alone to make banana bread. However, around the time of my birthday this month, I had about 3 large, overly ripe bananas that I was neither going to eat nor make banana bread with. And that’s how I came across a recipe for Chocolate Banana Cake. Its summary basically said “it is very important that the bananas you use are overripe; less-ripe ones won’t mash easily and can cause the cake to be heavy.” Considering the ultra mushy state of my bananas, this was fortuitous I’d say.


There are some recipes I find that feature a special ingredient and yet when the item is all said and done (i.e. post-baking), you can never really taste it. Not the case with the bananas in this cake.Even with how strong of a taste chocolate is and the fact that sometimes it can overshadow other ingredients from a taste standpoint, the bananas still “shined through.” The recipe provided a recipe for a chocolate frosting, but to me, chocolate frosting is chocolate frosting and so I did myself a favor and bought pre-made although I did splurge and get non-generic.

This would be a great cake to serve for company or even take into for a work function. It is a “heavier” tasting cake than say angel food cake so no, I wouldn’t necessarily serve it on a 90 degree summer day.

Chocolate Banana Cake

recipe via The Afternoon Tea Collection by Metro Books

2/3 cup milk

2 teaspoons lemon juice

4 1/2 ounces butter, softened

1 cup sugar

2 eggs

2 cups self-rising flour

1/2 teaspoon baking soda

1 cup mashed banana

3 ounces dark eating (semi-sweet) chocolate, grated finely

  •  Preheat the oven to 340 degrees F. Grease deep 9-inch round cake pan, line base with baking paper
  • Combine milk and juice in small jug; stand for 10 minutes.
  • Meanwhile, beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time; transfer mixture to large bowl. Stir in sifted flour and soda, banana, milk mixture, and chocolate.
  • Spread mixture into pan; bake about 1 hour 10 minutes. Stand cake 5 minutes before turning, top-side up, onto wire rack to cool. Frost cake once cool.



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