Chocolate Banana Cake
- Total Time
- 50 minutes, plus cooling time
- Rating
- Comments
- Read comments
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Ingredients
- ½cup unsalted butter, softened
- 1cup sugar
- 2eggs
- 1½cups flour
- 1teaspoon baking powder
- ½teaspoon baking soda
- ½teaspoon salt
- 1cup banana purée (about 3 medium bananas)
- 1teaspoon vanilla extract
- 3ounces semisweet or bittersweet chocolate
- 2tablespoons unsalted butter
- 2tablespoons milk
- 1teaspoon rum (optional)
- ½cup walnut pieces
Nutritional analysis per serving (10 servings)
364 calories; 19 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 46 grams carbohydrates; 2 grams dietary fiber; 28 grams sugars; 5 grams protein; 233 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Butter and flour a nine-inch-square cake pan.
- Step 2
Cream the soft butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition.
- Step 3
Sift flour, baking powder, baking soda and salt together and add to butter mixture alternately with banana puree. Stir in vanilla.
- Step 4
Pour batter into prepared pan, bake 35 to 40 minutes, until a cake tester comes out clean. Turn onto a rack and allow to cool completely.
- Step 5
While the cake is baking, melt the chocolate in a double boiler over hot water. Remove from heat. Add butter in small pieces and allow to cool to room temperature. When cool, beat the chocolate mixture until smooth, stir in the milk and rum and beat until spreading consistency. When cake is cooled, frost the top with chocolate and sprinkle with walnuts.
Private Notes
Comments
A winner. Best chocolate banana cake ever!!!! Made some slight changes: Instead of 1 1/2 cup flour I used 1 1/4 cup flour and 1/4 cup Dutch cocoa. For the chocolate frosting I melted chocolate in the microwave, remove it added butter and only one tablespoon milk to it instead of 2 tabsp. All other ingredients were not changed. Cake was deliciously moist and chocolate cover just perfect. Baked it for 40 minutes at 350 F.
Really lovely. I made it as written except I made 1.5 the amount so I could bake it in my bundt cake pan (350 degrees for 50 minutes), and I didn't make any frosting. Instead, I served it plain and it was really tasty. Granted, that meant there were no chocolate elements to it, but the texture was light and the bananas added enough sweetness for it to be enjoyed plain. I may try to make it with the frosting in the future, but this is a great base banana cake to start with.
I did 1.5x the ingredients and made two 9” rounds, baked for 35 min, delicious!
This is the one you want. Use the cocoa swap suggestion.
This recipe was delicious! Super moist and fluffy- baked it in a 9x7 ceramic pan and it came out perfect!
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