My handball senior is an awesome baker and she brought this chocolate banana cake to training and all of us loved it! I immediately asked her for the recipe and this is already the second time I’m baking it! It’s so so good!
This is the moist, dense kind of cake. So if you’re looking for a lighter and more crumbly one, this is probably not the cake for you. But I’m sure most of us would want a banana cake that is flavorful so this is a must-bake in my humble opinion!
Everyone I gave the cake to sings praises of it! So here’s the original recipe with the scaled-down version below!
455g plain flour
¾ cup of cocoa powder*
3 teaspoons of baking soda
¾ teaspoon of salt
340g of unsalted butter, softened
600 castor sugar
6 large eggs
4 cups of mashed bananas (about 10 pieces)
3 teaspoons of vanilla extract
1 ½ cups of sour cream
240g of semi-sweet chocolate chips*
*For both the chocolate chips and the cocoa powder, I use hersheys’ brand.
The original recipe above makes 3 cakes/ loafs, and the ordinary size of home mixers may not be large enough to hold the mixture, especially when blending it. Hence, I would recommend scaling down the quantities by 1/3, which would yield 1 cake instead.
152g plain flour
1/4 cup of cocoa powder*
1 teaspoons of baking soda
1/4 teaspoon of salt
113g of unsalted butter, softened
200 castor sugar
2 large eggs
1 1/3 cups of mashed bananas (about 4 pieces)
1 teaspoons of vanilla extract
½ cups of sour cream
80g of semi-sweet chocolate chips*
You can mould the cakes in any way you want, be it in a loaf, brownie pan, cupcake mould or cake tin. I did mine in a brownie pan (about 9 inch by 9 inch), and the height achieved is as shown in the pictures!
1. Preheat your oven to 175 degree Celsius.
2. Sift together flour, cocoa, baking soda and salt in a bowl and whisk to combine. Set aside.
3. Beat butter at medium speed until creamy, about 1 minute. Gradually beat in the sugar at high speed until well- blended, about 2 minute.
4. At medium speed, beat in the eggs one at a time. Do make sure that the sides of the mixing bowl are scrapped, so that the mixtures are evenly mixed.
5. Add mashed bananas and vanilla extract, and beat it at town speed until just blended. At low speed, add flour in 3 additions, alternating with the sour cream in 2 additions.
(in other words, add in 1/3 of the flours, then ½ of the sour cream, then 1/3 of flour, remaining half of sour cream, then remaining 1/3 of flour)
6. Once incorporated, stir in chocolate chips manually. (do not use the mixer here!)
7. Scrape batter into greased pan (I simply brush mine with melted butter) and smooth the top. If you want, you can decorate it with the remaining banana you have, just slice em’ up and place them on the top!
8. Bake for 1 ½ hour, or until skewer comes out clean (if they are stains due to the chocolate chips then its fine!). Cool for 15 mins before unmoulding.
This cake is rich and dense, perfect for people who love banana cakes! The chocolate goes so so well with the banana flavor. If there are any leftovers, you can put them in the fridge. But do remember to heat them up in the microwave before eating! (if you place them in the fridge, the chocolate chips will harden so it isn’t that nice).
Easy to bake and super yummy! Really must-bake ah! 🙂