Happy's Cook

Saturday, June 04, 2022

Chocolate Banana Cake Recipe

Hello everyone!! It's been a while since I posted anything in the blog. Today I am sharing the delicious chocolate banana cake that combines the sweet flavor of ripe bananas with chocolate. Making something with ripe bananas on weekends is my weekly routine since nobody at home likes to eat ripe bananas. Usually, I make unniyappam or whole wheat banana muffins or banana bread, but after trying this recipe, I am making this frequently as we all love this chocolate banana flavor. 
Mashed Banana(3 large bananas) - 1.5 cups(375 grams) 
Plain Flour(Maida) - 1.5 cups(195 grams)
Unsweetened cocoa powder - 1/4 cup(25 grams)
Granulated white sugar - 1 cup(200 grams)
Eggs - 2 large(at room temperature)
Melted unsalted butter - 1/2 cup(110 grams) 
Baking powder - 1 tsp 
Baking soda - 1/4 tsp
Salt - 1/4 tsp
Vanilla extract - 1 tsp
Chocolate chips - 1/2 cup (white, dark, or milk) 
For Chocolate Ganache: 
Thickened Cream/Heavy Cream - 300 ml 
Cooking Chocolate Bar - 200 grams(Dark Chocolate/Semi Sweet) 
Broken Peanuts/walnuts - as required(to garnish)


1. Mash the over ripe bananas with a fork and keep it ready. In a bowl, whisk the eggs.
2. Along with the whisked eggs, add the sugar and mix it until dissolved. Now add the vanilla extract and the melted butter.
3. Add the mashed banana along with this and mix everything together until well combined. In another bowl mix all the dry ingredients(flour, cocoa, baking soda, baking powder and salt). 
4. Along with this add the chocolate chips as well. Now, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and the batter will be thick.
5. Butter the baking pan and line the bottom of the pan with parchment paper. Transfer the prepared batter into the baking pan and smooth with the back of a spoon. Preheat the oven at 180 degrees and bake until the cake has risen and a wooden toothpick inserted into the center comes out clean. Allow it to cool for about 15 minutes and then remove the cake from the pan.
6. Pour the cream and  the chopped chocolate bar into a saucepan and heat it in very low flame.  Keep stirring continuously until the chocolate is melted completely. Then quickly remove from the heat. 
7. Pour it over the cooled cake. It spreads by itself easily and if required spread it evenly with a spatula.
8. Garnish it by sprinkling the broken nuts over the ganache. 
Allow the chocolate to cool and set for 15 to 20 mins. Slice and serve.

Points to remember:
  • This cake can be served as a tea cake without frosting with Chocolate Ganache. I used dark chocolate chips and it compliments the cake really well.
  • The same batter can be poured in a loaf pan and bake it as chocolate banana bread.
  • The baking time varies depending on the size of the pan. I used a brownie pan, so it took 25 to 30 minutes to cook. If using loaf pan, it might take up to an hour.
Warm Regards,
Happy's Cook - Divya

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