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.
Chocolate 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
- 4 eggs
- 1 cup (200 g) sugar
- 1/3 cup (70 g) butter, melted
- 1/3 cup (70 g) dark chocolate, melted
- 1/4 cup (60 ml) milk
- 1/4 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: Chocolate
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 18
- Carbohydrates: 45
- Fiber: 3
- Protein: 6
- Cholesterol: 85
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Frequently Asked Questions
Why does this recipe call for folding in beaten egg whites separately?
The yolks and whites are separated: the yolks go into the batter with the sugar, melted butter, chocolate, and wet ingredients, while the 4 whites are beaten to stiff peaks and gently folded in at the end. This technique traps air in the batter, giving the cake a lighter, more tender crumb despite the dense chocolate and banana base.
Do the raspberries on top actually flavor the cake?
No — the article explicitly states the raspberries are purely decorative and “have nothing to do with the flavor.” The author used berries saved from her garden freezer as a garnish; you can omit them or swap in any fruit you like without affecting the cake.
Can I swap dark chocolate for milk chocolate?
Yes, the notes say you can substitute dark chocolate with milk chocolate for a sweeter taste. The recipe calls for 1/3 cup (70 g) melted chocolate stirred into the wet ingredients, so the swap is straightforward.
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 :)