Chocolate Banana Cake
Updated September 19, 2016
- Total Time
- 50 minutes, plus cooling time
- Rating
- Comments
- Read comments
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Ingredients
½ cup unsalted butter, softened
1 cup sugar
2 eggs
1 ½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup banana purée (about 3 medium bananas)
1 teaspoon vanilla extract
3 ounces semisweet or bittersweet chocolate
2 tablespoons unsalted butter
2 tablespoons milk
1 teaspoon rum (optional)
½ cup walnut pieces
Nutritional analysis per serving (8 to 12 servings)
46 grams carbs; 63 milligrams cholesterol; 364 calories; 5 grams monosaturated fat; 4 grams polyunsaturated fat; 9 grams saturated fat; 19 grams fat; 2 grams fiber; 233 milligrams sodium; 5 grams protein; 28 grams sugar
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.
Nice fruity flavor. Made the cocoa version as others suggested, flavored with rum. Makes a nice six inch two layer cake, filled with peanut butter frosting and topped with the chocolate concoction in the recipe. Very satisfying to make and to eat. Also makes 12 cupcakes.
Used this recipe as a basic start. Made 1.5x quantity as some others did; also used quaasam's cocoa variation. Added 1 cup cooled leftover homemade hot cocoa to batter with banana. Baked in 9" x 13" dark steel pan 20 min. @ 375 deg., then lowered heat to 350 deg. for 15 more min. Excellent texture! Did not frost, served cake squares with a small scoop of coffee ice cream. Adding this to my frequent desserts file.
Followed the suggestion for 1.5x in a Bundt. Came out great. Skipped the frosting. May add nuts to the batter next time.
I did 1.5x the ingredients and made two 9” rounds, baked for 35 min, delicious!