Chocobanana Cake
Éclair duh
over 1 year ago
A delicious and moist chocolate banana cake that is perfect for any occasion.
Cooking Time
45 minutes
Serving Size
8 servings
Nutrition Per Serving
Cal
250
Protein
4g
Fat
12g
Sat Fat
7g
Carbs
35g
Chole
50mg
Fiber
3g
Sugar
20g
Sodium
200mg
Ingredients
- 2 ripe bananas
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, mash the bananas with a fork until smooth. Set aside.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the mashed bananas to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Stir in the hot water until the batter is smooth. Fold in the chocolate chips.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
- Once the cake is completely cooled, frost with your favorite frosting and serve.
- Enjoy!
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