There is something so playful about the combination of chocolate and bananas, it reminds me of childhood and my favorite sweets. This cake is creamy delight.
Raspberries on top of the cake are just a part of decoration, they have nothing to do with the flavor. They are from my garden, I saved some in the freezer for such purpose.
PrintChocolate banana cake
- Total Time: 55 minutes
- Yield: 1 cake 1x
Description
This creamy chocolate banana cake is a delightful blend of rich chocolate and sweet bananas, topped with fresh raspberries for a touch of elegance.
Ingredients
Units
Scale
- 4 eggs
- 1 cup (200 g) sugar
- 0.3 cup (70 g) butter, melted
- 0.3 cup (70 g) dark chocolate, melted
- 0.2 cup (60 ml) milk
- 0.2 cup (60 ml) boiling water
- 1 tsp vanilla extract
- 2 cups (200 g) flour
- 1/3 cup (40 g) cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 ripe bananas, mashed
- Raspberries, for decoration (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- Separate the egg yolks from the whites. In a large bowl, beat the yolks with the sugar until the mixture is pale and fluffy.
- Gradually add the boiling water, vanilla extract, milk, melted butter, and melted chocolate to the yolk mixture, stirring to combine.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In another bowl, mash the bananas until smooth, then fold them into the batter.
- In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter, being careful not to deflate them.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Decorate with raspberries if desired before serving.
Notes
Raspberries are optional and used for decoration. You can substitute dark chocolate with milk chocolate for a sweeter taste. Store the cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 18
- Carbohydrates: 45
- Fiber: 3
- Protein: 6
- Cholesterol: 85
Your cake is simply stunninnggg, I dont think i could begin to imagine how good it tastes (although i sure would like to find out!)
Gorgeous :)