What do you do with ripe bananas.....you bake them! This double chocolate banana cake is so sweet and so good for any breakfast or evening treat. When I feel like I haven't had a banana in a while, rather than peeling one back and eating it, I peel 4 back and throw them in a cake! For the longest time, I had stuck with a simple cinnamon banana bread, but I decided it was time for something new, and something chocolate. Out came this cake! Although, it still holds a banana bread texture and a strong banana flavor, it is a great little mix up from the usually loaf bake! Try it out and see what you think!
Ingredients:
1 cup granulated sugar
1/4 cup packed brown sugar (light or dark)
10 1/2 tablespoons butter, slightly melted
3 large eggs
4 large, ripe bananas
2 tablespoons milk (2%, fat free, soy, almond, etc.)
1 1/2 teaspoons vanilla extract
1- 1 1/2 tablespoons cocoa powder
2 3/4 cup all purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
Chocolate chips (for topping)
Directions: Yield 1 large bundt cake
-Preheat oven to 325 F degrees
-Generously spray your bundt pan with cooking spray
-In a large bowl, mix together sugars and butter
- Mix in eggs, one at a time, until well combined
-At once, add in flour, baking powder, and baking soda to egg mixture
-In a separate bowl, mash together bananas and milk, until no large banana pieces remain and mixture is liquid-like
-Fold banana mixture into flour/egg mixture and stir until well combined
-Separate batter in half into two bowls
-In one bowl, mix in cocoa powder. In the other bowl, mix in vanilla.
-Switch between batters, scooping spoonfuls into the pan, one after the other, leaving you white, brown, white, brown....
-Using a spatula or spreader, lightly swirl the different colored batters together for a marbled look
-Continue this process layering batter on top of previous layers, until all batter has been used
-Use a spatula to even out the top of the batter smoothly
- Cover the top of the batter with chocolate chips, or mix chips into batter
-Place in oven and bake for 50-55 minutes (until a toothpick can be inserted and comes out clean)
-Let cool in pan for 10-20 minutes, then turn out onto cooling rack and let cool another 10-15 minutes
-Enjoy!
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