Chocolate banana cake

Every year, when the family gathers for the holidays, requests for new cakes come up. This time, I had two wishes to fulfill: something with chocolate and, at the same time, a cake that would use the bananas left on the table. I wasn't in the mood for complicated recipes, so I opted for something quick and practical. I stumbled upon this chocolate banana cake recipe on a site I frequent, checked the ingredients, gathered them together, and got to work. I followed the recipe almost to the letter, making only minor adjustments for the eggs, as mine were smaller.

Quick Info

Total time: about 50 minutes
Preparation time: 20 minutes
Baking time: 30 minutes
Servings: 12-15, depending on the size of the pieces
Difficulty: easy
Recipe type: chocolate and banana cake, suitable for holidays or weekends

Ingredients

For the cake:
- 400 g white sugar
- 250 g flour
- 75 g quality cocoa powder
- 3 eggs (if small; for large eggs, use only 2)
- 1 packet baking powder
- 1 packet baking soda
- 1 pinch of salt
- 240 ml warm water
- 120 ml milk
- 120 ml sunflower oil
- 2 medium ripe bananas
- 1.5 tablespoons vanilla extract

For the glaze:
- 180 ml cream
- 230 g chocolate (preferably high cocoa content)
- 15 g butter

Instructions

1. Preheat the oven to medium heat. For me, that means 175-180°C. Prepare a baking pan by lining it with parchment paper. The size isn't extremely strict, but a standard cake pan works well.

2. In a large bowl, combine the oil, warm water, milk, eggs (lightly beaten separately), vanilla extract, and mashed bananas. Mix everything with a spatula or wooden spoon; no need for a mixer. The bananas should be well mashed, but don't stress if there are a few larger pieces.

3. In another bowl, sift the flour and cocoa powder, then add the baking powder, baking soda, sugar, and salt. Mix the dry ingredients to distribute the baking powder and baking soda evenly.

4. Pour the dry ingredient mixture over the wet ingredients. Stir with the spatula until you achieve a smooth batter. Don’t overmix; just enough to incorporate the flour.

5. Transfer the batter to the prepared pan. Spread it gently with a spatula if needed to make it even. Place the pan in the preheated oven.

6. Bake the cake for about 30 minutes. After 25 minutes, you can do the toothpick test. If it comes out clean or with a few moist crumbs, the cake is done. Don't leave it too long, or it will dry out.

7. While the cake is baking, prepare the glaze. In a microwave-safe bowl, combine the cream, butter, and chopped chocolate. Heat gradually, stirring occasionally, until everything is melted and the glaze is smooth, shiny, and fairly fluid. If you don’t have a microwave, you can do this using a double boiler.

8. Let the cake cool completely in the pan. Once cooled, pour the glaze over the top and spread it with a spatula. Level it as evenly as possible without pressing too hard.

9. Allow the glazed cake to sit for at least half an hour for the glaze to set slightly. Cut into squares before serving.

Why I make this recipe often

It's the kind of cake you can whip up even on a busy day. It doesn’t require a mixer, the ingredients are easy to find, and the result is quite stable. The cake doesn’t dry out, even after two days, and the combination of chocolate and bananas appeals to many tastes.

Tips and Variations

Tips

- Use well-ripened bananas. They add flavor and sweetness.
- Don’t overmix the batter after adding the flour to keep it fluffy.
- If the pan is too small, the cake will rise higher and needs to be checked more frequently with a toothpick.
- For the glaze, be patient and let the cake cool; otherwise, it will run off the edges too much.

Substitutions

- You can use any high-cocoa chocolate; no specific brand is necessary.
- Milk can be substituted with any plant-based alternative if needed.
- Sunflower oil can be replaced with another neutral oil.
- For a less sweet cake, you can reduce the sugar by 50 g, but the texture will be slightly different.

Variations

- Add chopped nuts or peanuts to the batter for texture.
- You can sprinkle some sea salt flakes on the glaze.
- For a visual effect, decorate with thin banana slices after applying the glaze (only if consumed quickly).

Serving Ideas

- It cuts well into squares, making it great for packing or picnics.
- Good with a glass of milk or coffee.
- It can also be served cold, straight from the fridge, especially in summer.

Frequently Asked Questions

How long does the cake last?
It keeps well for 2-3 days at room temperature, covered. If it's warm in the house, it's safer in the fridge.

Can I make the glaze without cream?
Yes, you can use unsweetened liquid whipping cream. If you use milk, the glaze will be thinner.

If I don’t have quality cocoa, will the taste change significantly?
Yes, quality cocoa makes a difference, especially in simple cakes. Don’t use instant cocoa; it won’t turn out the same.

Can I use just two eggs?
For large eggs, two is fine. If you only have small eggs, it’s better to use three.

Nutritional Values

Approximately, one serving (out of 15 pieces) has about 320 kcal, 5 g protein, 14 g fat, and 44 g carbohydrates. The glaze adds some fats and calories, but the cake itself is substantial. These are just approximate values.

Storage and Reheating

The cake keeps well at room temperature, covered, for up to 3 days. If it’s very warm, store it in the fridge. Reheating is not recommended, as the glaze melts and the texture changes. The cake remains soft and cool without any issues.

 Ingredients: - 400 g white granulated sugar, - 250 g flour, - 75 g high-quality cocoa, - 3 eggs (the recipe called for only 2, but since mine were smaller, I decided to use 3) - 1 packet of baking powder, - 1 packet of baking soda, - a pinch of salt, - 240 ml lukewarm water, - 120 ml milk, - 120 ml sunflower oil, - 2 medium bananas, - 1 and a half tablespoons of vanilla extract. For the glaze: - 180 ml cream, - 230 g chocolate (I used Milka chocolate with a high cocoa content), - 15 g butter.

 Tags:  banana cake chocolate cake