Chocolate Banana Cake
This soft, moist and delicious Chocolate Banana Cake is super easy to make and serves a crowd! A great way to use up overripe bananas that's NOT banana bread ;)
Servings: 16 - 24
Calories: 482kcal
Ingredients
- 300 g (2 ½ cups) flour plain / all purpose
- 60 g (½ cup) unsweetened cocoa powder
- 330 g (1 ⅔ cups) sugar light brown sugar
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda
- ¼ tsp salt
- 200 g (7/8 cup) unsalted butter softened
- 3 large eggs
- 180 g (3/4 cup) mashed bananas 2 medium
- 2 tbsp milk or buttermilk
- 1 tsp vanilla bean paste or extract
Chocolate Frosting
- 450 g ( 1 pounds) mascarpone or full-fat block cream cheese
- 120 g (1 cup) powdered sugar (icing sugar)
- 175 g (1 cup) chocolate chips
- 1 tsp ground cinnamon
- 1 tsp espresso powder (optional)
To decorate
- chocolate shavings
Instructions
- Preheat the oven to 180°C (350°F). Mist a 9x13 cake pan with cake release and line with baking paper.
- Measure the flour, sugar, cocoa powder, baking powder, baking soda and salt into a mixing bowl or the bowl of your stand mixer. Stir or beat on low speed to combine.300 g (2 ½ cups) flour, 60 g (½ cup) unsweetened cocoa powder, 330 g (1 ⅔ cups) sugar, 1 tbsp baking powder, ½ tbsp bicarbonate of soda, ¼ tsp salt
- Add the softened butter and beat on low speed until you have a sandy consistency. This "reverse creaming" ensures the cake with be extra moist!200 g (7/8 cup) unsalted butter
- The mashed bananas, eggs, milk and vanilla go in next. Beat well until the batter is smooth, using a spatula to scrape the bottom and sides of the bowl.3 large eggs, 180 g (3/4 cup) mashed bananas, 2 tbsp milk, 1 tsp vanilla bean paste
- Transfer the batter into the prepared baking tin and level. Bake for 40 minutes, or until the cake is just coming away from the edges of the tin. A tester inserted in the center should come out clean.
- Cool in the tin for five minutes then carefully invert the cake onto a wire rack to cool.
- Make the frosting. Melt the chocolate in the microwave or over a double boiler and cool slightly before using.175 g (1 cup) chocolate chips
- Place the mascarpone, sugar, cinnamon, espresso powder and vanilla in a mixing bowl and beat until the frosting holds peaks. Add the melted chocolate and beat again until the frosting is smooth.450 g ( 1 pounds) mascarpone, 120 g (1 cup) powdered sugar, 1 tsp ground cinnamon, 1 tsp espresso powder, chocolate shavings
- Spread the frosting over the cooled cake and top with chocolate shavings. Cut into small squares to serve.
Video
Notes
This chocolate banana cake will keep for 2-3 days at room temperature but it is best eaten when fresh.
Nutrition
Calories: 482kcal | Carbohydrates: 56g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 86mg | Sodium: 250mg | Potassium: 245mg | Fiber: 2g | Sugar: 36g | Vitamin A: 761IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg
