Chocolate Banana Chocolate Chip Cake
This Chocolate Banana Chocolate Chip Cake is a moist, rich, and comforting dessert packed with ripe bananas, chocolate chips, and a hint of nuttiness.
Equipment
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Baking pan (9-inch round or square)
- Oven
Ingredients
- 2 large very ripe bananas mashed
- 1 cup light brown sugar 1 cup minus 1 tablespoon
- 1 teaspoon vanilla
- 1 large egg
- 1/3 cup vegetable oil
- 1/3 cup buttermilk
- 1/2 cup Dutch process cocoa powder
- 1 cup all-purpose flour 1 cup minus 1 tablespoon
- 1 teaspoon baking soda
- 1 pinch salt
- 2/3 cup milk chocolate pieces from a good chocolate bar
- 1/3 cup chopped hazelnuts
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly and rises beautifully.
- Grease your baking pan with a bit of oil or butter, and line the bottom with parchment paper for easy removal.
- In a large mixing bowl, combine the mashed bananas, light brown sugar, vanilla, egg, vegetable oil, and buttermilk. Use a whisk to blend everything together until smooth and well incorporated.
- In another bowl, sift together the Dutch process cocoa powder, all-purpose flour, baking soda, and a pinch of salt. This step helps to eliminate lumps and evenly distribute the baking soda.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a rubber spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Gently fold in the milk chocolate pieces and chopped hazelnuts until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with your spatula.
- Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Slice and serve as is, or dress it up with your favorite frosting or a scoop of ice cream!
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Measure ingredients accurately for best results.
- Try adding a chocolate ganache topping for extra richness.
- Substitute gluten-free flour or dairy-free milk to accommodate dietary needs.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.