Moist Banana Chocolate Cake
A wonderfully moist and indulgent cake that blends the natural sweetness of ripe bananas with rich cocoa. Quick to make in a blender, it's the perfect family treat for afternoon tea or dessert.
🛒 Ingredients
15 servings
- 4 eggs
- 3/4 cup (180 ml) neutral oil (sunflower or vegetable)
- 4 very ripe bananas
- 3 cups (375 g) all-purpose flour
- 2 cups (400 g) sugar
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon (11 g) baking powder
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Grease and flour a Bundt pan or tube pan.
- 2
In a blender, combine the peeled bananas, eggs, and oil. Blend for about 2 minutes until smooth and creamy.
- 3
In a large mixing bowl, whisk together the flour, sugar, and cocoa powder.
- 4
Pour the banana mixture over the dry ingredients and mix with a spatula or by hand for about 2 minutes until a smooth, lump-free batter forms.
- 5
Add the baking powder and gently fold it in with circular motions — avoid overmixing at this stage.
- 6
Pour the batter into the prepared pan and bake for 40 minutes, or until a skewer inserted in the centre comes out clean.
- 7
Allow to cool for 10 minutes in the pan before unmoulding. Serve warm or at room temperature.
💡 Chef's Tip
The riper and more speckled your bananas, the sweeter and more flavourful your cake will be. Try scattering dark chocolate chips over the batter just before baking for an extra indulgent touch.
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Same category — Desserts
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