All hail the bananas that are rejected and have turned a black-ish spotty like ugly. Please freeze them and put them to good (cake) use.
That’s what I do at least. In this loaf cake recipe, these bananas are combined with a chocolaty mix from cocoa powder and chocolate chips to result in a moist loaf cake.
Why do I like loaf cakes?
Loaf cakes are so easy to slice and there usually is no abundance of leftover.
So easy to cut into quarters and freeze too.
So here are the ingredients needed to make this cake. Missing here are the chocolate chips (which I will add in later).
The first step is of course to combine the butter (at room temperature) and sugar and beat for few minutes.
Then we add in the eggs one by one and also the vanilla essence.
Then in go the dry ingredients (a mix of the flour, cocoa powder, baking soda and salt). You should use good quality cocoa powder to get that chocolate hit. At this point, the batter is looking really nice and chocolaty.
From here, I add in the bananas, greek yoghurt and chocolate chips. The original recipes calls for sour cream, but I have subbed with greek yoghurt as I had that. It works well.
Pour batter into a lined loaf tin and bake at 175C for 1 hour. I usually add in more chocolate chips on top before popping into oven.
I absolutely love the aroma that fills the home while this fella is baking in the oven.
Best to wait until cake is completely cooled to slice. I love the combination of banana and chocolate and the moistness from the sour cream/greek yoghurt.
Another loaf cake recipe but this time a Marbled Banana Cake version also from the same author can be found here. Happy trying!
Did you try this recipe?
Please do let me know if you've tried it, by leaving a comment or tagging me on IG @thesuddencook.
Chocolate Banana Cake
Cream together using mixer:
- 113 g unsalted butter At room temperature
- 180 g sugar Original recipes calls for 200g I have lessened it.
Mix in a bowl (dry ingredients):
- 155 g plain flour
- 23 g cocoa powder Use good quality cocoa powder.
- 1 tsp baking soda
- 1 tsp salt
- 3 mashed very ripe bananas If using frozen ones, don't let them thaw too much they will become watery.
- 2 eggs
- 1 tsp vanilla essence
- 112 g sour cream I have substituted with greek yoghurt. Same amount.
- 85 g chocolate chips
- Preheat oven to 175C. Grease and line a loaf pan.
- Cream the butter and sugar until well combined for 2-3 minutes. Add eggs in one at a time with vanilla essence.
- Add the dry ingredients and beat well. Add in bananans, sour cream and chocolate chips and beat till well combined. Don't overmix.
- Pour batter out into loaf pan (you may add more chocolate chips on top) and bake for 1 hour - 1 hour 10 mins. Leave to cool in pan for some time before turning out and slicing.
- Be sure the bananas are overripe.
- Don't skip the sour cream/greek yoghurt - it gives the cake the moistness it deserves.
- Add more chocolate chips!
- The cake freezes very well. Wrap in cling flim or foil and store. Thaw overnight in fridge before serving.
- Original recipe from Once Upon A Chef.