Chocolate banana cake

Name: Chocolate banana cake - Victoria B.
Ingredients: 250 g flour 4 tablespoons cocoa 200 g sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 large eggs 120 g melted and cooled butter 1 teaspoon vanilla e

Dessert - Chocolate banana cake by Victoria B. - Recipia

I make this banana and chocolate loaf quite often, especially when I have two ripe bananas left on the counter and no one wants to eat them. The recipe is simple, requiring no mixer or complicated techniques. I've tested it several times, even with less ripe bananas, and it always turns out well, although the flavor is more intense with very ripe bananas. The white chocolate chips are optional but add an interesting texture inside. Quick info Total time: about 1 hour and 20 minutes (including cooling) Preparation time: 15-20 minutes (depending on how quickly you measure and mash the bananas) Baking time: 60 minutes Servings: 10-12 slices, depending on thickness Difficulty: easy Recipe type: loaf, quick homemade dessert, also good for breakfast Ingredients 250 g flour 4 tablespoons cocoa powder 200 g sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 large eggs 120 g melted and cooled butter 1 teaspoon vanilla extract 2 large bananas (about 300 g, well-ripened, mashed) 85 g white chocolate, grated on a large grater Preparation method 1. In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix with a spoon to distribute evenly. 2. Separately, mash the bananas with a fork until they become a paste (it doesn't need to be perfect; small pieces can remain). Add the eggs, melted butter (cooled beforehand), and vanilla extract. Mix with a whisk or hand mixer just until it becomes a smooth mixture. 3. Pour the wet mixture over the dry ingredients. Use a spatula and mix gently, not overdoing it – just enough to not see any dry flour. It's important not to overmix, or the loaf may turn out dense. 4. Finally, add the grated white chocolate and mix just once to distribute evenly. 5. Prepare a classic loaf pan: grease it with butter and dust with flour, shaking off the excess. 6. Pour the batter into the pan and level it quickly. 7. Place the loaf in the preheated oven at 180°C, on the middle rack. Bake at medium heat for about 60 minutes. Check at the end with a toothpick: if it comes out clean or with very few moist crumbs, the loaf is ready. If the toothpick comes out wet or with raw batter, leave it for a few more minutes, checking periodically. 8. After removing it from the oven, let it cool in the pan for 10-15 minutes, then transfer it to a rack to cool completely. 9. If I feel like it and want extra chocolate, I melt some chocolate and pour it on top for a glaze. But it's also good plain. Why I make the recipe often It’s quick, doesn’t require expensive ingredients, and saves me when I have very ripe bananas. The loaf stays soft for a few days, doesn’t dry out quickly, and doesn’t need to be stored in the fridge. It works well for breakfast, not just as a dessert. Tips and variations Tips Don’t overmix; the banana loaf should remain airy. Riper bananas give a more intense flavor and a moister loaf. If you don’t have white chocolate, you can skip it or use dark chocolate, but the texture will be different. Let the butter cool after melting so you don’t accidentally cook the eggs. Substitutions Sugar can be reduced by 20-30 g, but don’t cut it too much, or the loaf may turn out bland. You can use a mix of whole wheat and white flour (50/50), but the texture will be slightly denser. Vanilla extract can be replaced with essence or omitted if you don’t have it. White chocolate can be replaced with dark chocolate chips. Variations You can add chopped nuts or hazelnuts for extra texture. If you want an even more chocolatey loaf, add a few drops of dark chocolate to the batter. You can use frozen bananas, but let them drain well before using them. Serving ideas It can be served plain, but also with Greek yogurt or whipped cream. The chocolate glaze can be applied only halfway or just as decoration. It’s suitable for a lunchbox at school or work, as it doesn’t crumble easily. Frequently asked questions 1. Can I use less sugar? Yes, you can reduce the sugar by 20-30 g without drastically changing the texture, but I don’t recommend cutting it too much as it will affect the taste. 2. If I don’t have white chocolate, can I put something else? You can use dark chocolate, milk chocolate, or even skip it. The final texture will be slightly different, but the loaf will still turn out. 3. Can I make the loaf without a mixer? Yes, you don’t need an electric mixer. Everything can be mixed with a spatula or whisk, as long as the ingredients are well incorporated. 4. How do I check if it’s done? I use a toothpick or a wooden skewer: if it comes out clean or with a few dry crumbs, the loaf is baked. 5. What do I do if it cracks in the middle? It’s normal for the banana and chocolate loaf to have a slight crack on the surface. It doesn’t affect the taste and is not a sign that it’s burnt or undercooked. Nutritional values Estimate per slice (out of 12): approximately 240-260 kcal, 4 g protein, 10 g fat, 35 g carbohydrates, 1.5 g fiber. Contains sugar and fat, not a diet dessert, but filling due to the banana and butter. Values are approximate and may vary depending on the type of chocolate and the size of the eggs or bananas. Storage and reheating The loaf keeps well at room temperature in a closed or covered container for 2-3 days. It can also be stored in the fridge if you want it to last longer, but it will be slightly denser when cold. It can be reheated for a few seconds in the microwave for a softer texture, but it doesn’t become dry even if left plain. The loaf is not ideal for freezing, as it changes texture when thawed.

Chocolate banana cake

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