Chocolate Banana Cake
A cake for any time of day -- that's a cake we can all get behind.Print
Serving Size: 10
The combination of chocolate and bananas kind of never fails. This cake is super moist, and has what I consider the right level of sweetness to qualify as breakfast, a snack, or – with some whipped cream or sweetened crème fraiche – dessert. A cake for any time of day — that’s a cake we can all get behind.
- 1 3/4 cups all purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher or coarse salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 large ripe bananas, well mashed
- ½ cup semi-sweet or bittersweet chocolate chips
1. Preheat the oven to 350°F. Butter a 9-inch square or round cake tin.
2. In a medium bowl, mix together the flour, cocoa powder, baking soda, cinnamon and salt.
3. In a large bowl cream together the butter and sugars with an electric mixer. Beat in the eggs one at a time. Mix in the vanilla, then beat in the mashed banana.
4. Turn the flour mixture into the banana mixture in two batches and stir until just blended. Mix in the chocolate chips.
5. Scrape the batter into the pan, smooth the top and bake for about 35 minutes, until a wooden skewer either comes out clean or with a little bit of melted chocolate from the chips. The top of the cake should feel springy but firm.
6. Cool in the pan on a wire rack for 10 minutes, then turn the cake out of the pan and finish cooling, upright, on the wire rack.