chocolate banana cake

Chocolate Banana Cake is the perfect dessert for when you are short on time but need a yummy dessert. The addition of bananas to this recipe makes a box mix chocolate cake into a deliciously moist and decadent treat!

Chocolate Banana Cake

box cake mix

oil (or

eggs

water

bananas (mashed)

chocolate chips

Preheat oven to 350°F.

Grease and flour a 9×13 pan.

Combine cake mix, oil, eggs and water. Fold in bananas and chocolate chips.

Bake 35-40 minutes or until a toothpick comes out clean.

Cool completely and frost as desired.

A classic chocolate banana cake that is so incredibly moist and delicious! Perfect as a snack or dessert; especially for chocolate lovers.

200 g overriped bananas

eggs ((2 separated, 1 whole))

90 g neutral flavoured vegetable oil ((such as canola/sunflower))

g full cream milk

tsp vanilla extract

100 g fine brown sugar

g cake flour

g baking powder

salt

½ tsp bicarbonate of soda

cocoa powder

g chocolate chips

20-30 g chopped pecans/walnuts (optional)

Preheat oven to 140°C (convection with fan). Grease and line a 450g/1 lb loaf pan with parchment paper, ensuring the two sides overlap the pan.

Separate 2 eggs into whites and yolks.

Insert butterfly whisk into TM mixing bowl - ensuring both whisk and TM mixing bowl are both very clean! Place 2 egg whites in, then without MC, whisk 3 min/speed 3.5 until stiff peaks form, watching carefully to avoid over-whisking. Remove butterfly whisk. Transfer meringue to a bowl and set aside.

Without cleaning bowl, place banana pieces in mixing bowl and mash 6 sec/speed 5.

Add 1 whole egg, 2 reserved egg yolks, oil, vanilla extract and milk then mix 20 sec/speed 4.

Add sugar, flour, baking powder, salt, chocolate chips, any chopped nuts if using, bicarbonate of soda and cocoa powder then mix 15 sec/speed 4.

Using a spatula, add ⅓ of egg white meringue into the batter to loosen the mixture and fold in lightly. You&#39;d want to be as gentle as you can so as to ensure you do not deflate the egg whites too much. Then add the remaining meringue and fold in to incorporate completely.

Transfer to prepared tin and bake for 1 hour 15 mins, or until a skewer inserted in the center comes out clean. Leave to cool in the tin for 15-20 minutes on a wire rack. Carefully unmould cake onto a cooling rack to let cool completely.

THERMOMIX METHOD

In a large bowl, sift together the flour, baking powder, bicarb soda, and cocoa powder. Then place remaining dry ingredients (sugar, salt, chocolate chips and chopped nuts if using) in and whisk to combine.

Mash bananas in another bowl and stir in the whole egg plus 2 yolks, followed by vanilla extract, oil and milk.

Using a stand mixer with balloon whisk attachment, beat egg whites until stiff peak. When you lift your whisk, your egg white meringue would stand straight up with the tip slightly bent over. Ensure to check the bottom of the bowl to ensure that there is no liquidy mixture as this is considered under-beating.

Quickly stir the wet banana mixture into the dry ingredients. Then using a spatula, add ⅓ of egg white meringue into the batter to loosen the mixture and fold in lightly. You&#39;d want to be as gentle as you can so as to ensure you do not deflate the egg whites too much. Then add the remaining meringue and fold in to incorporate completely.

CONVENTIONAL METHOD

This chocolate banana skillet cake is baked with a layer of creamy chocolate SunButter in the center! It's so moist with a rich filling and tender roasted bananas on top. Serve it warm with a scoop of ice cream!

Molten Banana Fudge Skillet Cake

(198 grams) gluten free baking flour (or regular all purpose flour)

(75 grams) unsweetened cocoa powder

tsp baking powder

tsp baking soda

tsp kosher salt

(60 grams) regular or plant-based milk

tbsp white or apple cider vinegar

(150 grams) granulated sugar (or coconut sugar)

(60 grams) coconut oil, melted

(385 grams) finely mashed ripe banana (about 3-4 bananas)

(55 grams) hot coffee or hot water

(250 grams) Chocolate SunButter

bananas,

Preheat the oven to 350F and lightly grease an 11&#8243; cast iron skillet.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In a measuring glass, mix together the milk and vinegar. Set aside.

In a large mixing bowl, whisk together the sugar, oil, mashed banana, and vanilla.

Then dump in the dry ingredients and mix until everything is halfway combined.

Pour in the hot coffee and mix to fully combine the batter.

Spread half of the batter in the bottom of the skillet.

Drizzle the Chocolate SunButter in an even layer. Then cover with the other half of the batter and spread even.

Slice the two extra bananas down the center hotdog style. Lay the bananas on top of the batter, cut side up.

Allow the cake to cool for about 30 minutes at room temp. Then slice into the warm cake and serve with vanilla ice cream. Enjoy!

Chocolate Banana Skillet Cake

Soft, moist and delicious vegan chocolate banana cake.

Eggless chocolate banana cake recipe | chocolate banana cake no eggs

flour

sugar

cocoa powder ((natural & not dutch processed))

1½ tsp baking soda

1½ tbsp vinegar ((I use apple cider))

tbsp vanilla extract

Oil (or melted unsalted butter (I use coconut oil))

banana puree

Preheat the oven to 160 C. Grease a baking pan, sprinkle flour evenly. Dust off excess. Or line a Parchment paper. Set aside.

Puree the banana in a blender.

Mix flour, cocoa and soda. Sieve them together thrice. Set aside.

To a mixing bowl add sugar. Pour hot water, oil, vinegar &amp; vanilla extract. Stir to melt sugar fully. If using jaggery filter it. Add banana puree.

Add the flour to the liquid in 2 parts. Mix well to remove lumps, do not over do.

You can see the batter slightly rising up with bubbles.

Pour to the baking tray and bake for 40 to 50 mins, keep checking after 35 mins, skewer inserted must come out clean.

Let cool off fully before you move ahead to frosting. For frosting please refer the step by step photos above.

This eggless chocolate banana cake tastes best the next day. Refrigerate and consume the next day.

Super easy to follow, turned out delicious and I loved it.

Very happy with the flavour and the softness of the cake. Most eggless cakes have been a bit disappointing, I would be making this again. Thank you so much 💓

very good. Was surprised at how long it took the frosting to thicken up...over an hour but delicious so worth it. Just would have liked to know how long before tackling it. I added the vanilla with the milk so that might have made a difference.

Hi Swasthi, this recipe is amazing, my twins love it and I have to make it after every few weeks! I have tried many of your recipes and each one has turned out to be very tasty! I just want to know if the sugar can be replaced by a cup of maple syrup? Please let me know. Thank you!

I tried it yesterday, it's so soft, moist, fully cooked, usually a lot of other recipes I try out end up burnt or undercooked. 
This one was perfect. Maybe because it was preheated and baked at 160 C.

II substituted some ingredients though, still amazing! This recipe has so much room for convenience.
I realized after beginning I didn't have cocoa powder but I had drinking chocolate powder so I added that instead. 
I was a bit hesitant with the vinegar, bad experiences with the aftertaste, but not here!
I also didn't have a TSBP to measure. 
But the measurement for 1 TBSP = 3 TSP, so I used that.

I didn't make the frosting. 

Important steps:

sieving the dry ingredients thrice
hot water 
measurements of it all
not overmixing batter
baking temperature
right sized tin

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The most viewed chocolate banana cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine