Double Chocolate Banana Cake
Submitted by happyzhangbo
Moist chocolate banana cake made without eggs, loaded with cocoa, chocolate chips, and crunchy pecans. Buttermilk and ripe bananas keep it fudgy while brown sugar adds deep caramel sweetness.
YIELD
12 servingsPREP
15 minCOOK
20 minREADY
65 minThis cake is a chocolate lover’s way to use up those overripe bananas on the counter. Cocoa powder goes into the batter for a deep chocolate base, then chocolate chips get scattered on top so they melt into gooey pockets as it bakes.
No eggs in this recipe. Mashed bananas and buttermilk do all the heavy lifting for moisture, and dark corn syrup plus packed brown sugar give it a rich, almost toffee-like depth.
Pecans (or walnuts) add crunch on top, and a dusting of powdered sugar dresses it up just enough. Cut into squares straight from the pan for the easiest chocolate fix you’ll make this week.
Kitchen Tips
- Use the ripest, most spotted bananas you can find for the most intense banana flavor and natural sweetness
- Don’t overmix the batter once wet meets dry; a few lumps are fine and keep the cake tender
- Test with a toothpick at 18 minutes since ovens vary and this cake goes from fudgy to dry quickly
Ingredients
Directions
Preheat oven to 400°F.
Lightly coat an 8-by-11½-inch baking dish with cooking spray or greased with butter.
Add flour, cocoa, baking soda and salt in a large bowl, and whisk until well mixed.
Add mashed banana, buttermilk, brown sugar, corn syrup, oil and vanilla in a medium bowl, and stir until well combined.
Make a well in the center of the dry ingredients and mix in the wet ingredients, stir with a wooden spoon just until all the ingredients are just incorporated.
Transfer the batter into the prepared baking dish, smoothing the top.
Evenly sprinkle chocolate chips and nuts over the top.
Bake until a wooden stick inserted in the center comes out clean, 18 to 22 minutes.
Allow to cool completely in the pan, dust with powdered sugar.
Cut into squares and serve.
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