Chocolate Banana Cake Recipe
A soft and rich chocolate banana cake with a tender crumb, deep cocoa flavor, and smooth piped chocolate ganache.
Servings 12 Slices
Calories 400kcal
INGREDIENTS
Loaf Cake
- 1½ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon instant coffee granules optional
- ½ cup butter unsalted
- ¾ cup brown sugar
- 2 eggs large
- 1 teaspoon vanilla extract
- 2 bananas very ripe
- ½ cup chocolate chips milk or dark
- ½ cup milk
Piped Ganache Frosting
- ½ cup heavy cream
- 1 cup dark chocolate
INSTRUCTIONS
Loaf Cake
- Preheat the oven to 350°F (180°C). Line a metal loaf pan with parchment paper.
- Mash the bananas using a fork or potato masher. Set aside.
- Sift flour, cocoa powder, baking soda, and baking powder through a fine mesh strainer into a bowl. Add instant coffee granules and whisk together.
- In a separate bowl, cream together butter and brown sugar. Beat in eggs and vanilla extract until light and well mixed. Beat in the mashed bananas until evenly incorporated.
- Add all of the dry ingredients to the wet mixture at once. Fold gently with a silicone spatula to incorporate. Then, add the chocolate chips and milk and beat on low with a hand mixer to evenly blend, but do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely on the rack.
Chocolate Truffle Frosting
- Warm the cream in a saucepan over medium heat until it almost boils. Pour the hot cream over the dark chocolate in a heat-proof bowl.
- Let it sit for a minute, then stir until smooth and glossy. Refrigerate the mixture, stirring every 10 minutes, until it thickens to a pipeable consistency.
- Fill a 14 inch piping bag fitted with a 1M piping tip with the frosting. Pipe a zig-zag pattern along the length of the cooled cake.
NOTES
The riper the bananas, the sweeter and more flavorful your loaf will be.
Avoid overmixing the batter; mix just until the ingredients are combined.
Use a toothpick to test for doneness; it should come out clean or with a few moist crumbs.
Allow the loaf to cool completely before frosting.
Monitor the frosting as it chills for the right consistency.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
NUTRITION
Serving: 1Slice | Calories: 400kcal | Carbohydrates: 45g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 196mg | Potassium: 342mg | Fiber: 4g | Sugar: 25g | Vitamin A: 495IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 4mg
