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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 ;)
Prep Time
15 mins
Cook Time
40 mins
Servings:
16
- 24
Calories:
482 kcal
Course:
Cake
Cuisine:
American
Ingredients
- 300 g all-purpose flour plain / all purpose, 2 ½ cups
- 60 g cocoa powder unsweetened
- 330 g sugar light brown sugar, 1 ⅔ cups
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda
- ¼ tsp salt
- 200 g butter softened, unsalted
- 3 egg large
- 180 g banana 2 medium, mashed
- 2 tbsp milk or buttermilk
- 1 tsp vanilla bean paste or extract
Chocolate Frosting
- 450 g mascarpone or full-fat block cream cheese
- 120 g powdered sugar icing sugar
- 175 g 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.
- 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!
- 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.
- 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.
- 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.
- Spread the frosting over the cooled cake and top with chocolate shavings. Cut into small squares to serve.
Cup of Yum
Notes
- This chocolate banana cake will keep for 2-3 days at room temperature but it is best eaten when fresh.
Nutrition Information
Calories
482kcal
(24%)
Carbohydrates
56g
(19%)
Protein
6g
(12%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.4g
(20%)
Cholesterol
86mg
(29%)
Sodium
250mg
(10%)
Potassium
245mg
(5%)
Fiber
2g
(8%)
Sugar
36g
(72%)
Vitamin A
761IU
(15%)
Vitamin C
1mg
(1%)
Calcium
99mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16 - 24
Amount Per Serving
Calories 482
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 56g | 19% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 86mg | 29% |
| Sodium | 250mg | 10% |
| Potassium | 245mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 761IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.