Moist Banana Chocolate Cake Recipe

Moist, tender, and melting in the mouth, this Banana Chocolate Cake recipe combines two classic favorites in one delightful loaf cake. Baked as a simple chocolate banana loaf cake, the best part is that there’s no creaming or beating of eggs with a mixer.

Ideal for those who prefer straightforward baking without the need for special utensils. Everything is handmade. Just mixing and combining before it goes into the oven.

It’s also one of the best ways to use up ripe bananas, and instead of butter, odorless oil makes the cake light and soft. The result is a cake with a delicate crumb, balanced sweetness, and a gentle chocolate-banana taste that lingers pleasantly.

 

An easy recipe for beginners, and for anyone who loves keeping things fuss-free in the kitchen, this cake is all about ease and homemade satisfaction (BREAD PUDDING RECIPE). 

Ingredients for Banana Chocolate Cake
5 medium-size bananas (plus one more for topping, sliced and set aside)
2 eggs
3/4 cup carton milk
4 tbsp odorless oil
1/2 cup cocoa powder
1 2/3 cup all-purpose flour
3/4 cup caster brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
A pinch of salt

How to Make Banana Chocolate Cake

Mash bananas and break eggs inside.

Gently whisk combine.

Pour milk and oil to the mixture.

Light whisking to combine in. 

Sift cocoa powder, flour, caster brown sugar, baking powder, baking soda, and salt together to ensure a smooth consistency and prevent lumps.
Gently fold the sifted ingredients into the banana mixture.

Light oil a small cake loaf pan.

Tip cake mixture inside and a light shake to smoothen inside the loaf. 

Arrange sliced bananas atop.

Bake at 175°C for about an hour or until cooked through.