To me, banana is a holiday fruit. I only eat them when I go on holidays because it’s a quick source of energy and easy to bring along when we go on hikes. So when the grocer gave me some “free” bananas a few weeks back (before we went on a holiday), I started looking for recipes to use them in. I said “free” because the grocer conveniently rounded up a few dollars for the other stuff I bought. I blame it on language barrier, my fault for not double-confirming the price, and his unscrupulousness. Needless to say, I’m avoiding his stall like a plague from now on.
Anyway, putting the angry story aside, I stumbled upon this chocolate banana cake/bread recipe from Smitten Kitchen (one of my favourite food blogs!) and I was like, “That’s cheating!” Not because Smitten Kitchen cheated my feelings, but because, how can anything with chocolate not taste good? 😉
Not to mention that this is a double chocolate banana cake/bread – in addition to the cocoa powder in the cake batter, chocolate chips are added which give it a gooey, melty, chocolatey lusciousness. I used a bar of salted caramel milk chocolate given to me by my friend, but regular (but good-quality!) chocolate chips will work perfectly. To be honest, with all these chocolate, I couldn’t tell there’s bananas inside anymore, but that’s definitely not a bad thing for me!
My loaf pan was a tad too big at 8×5-inch and I don’t want a shorter cake/bread, so I used my 7-inch cake tin instead. If you have leftover bananas but don’t want to bake a banana cake, give this chocolate banana cake/bread a try. I’m sure you will then wish you have more bananas on hand! Afterall, bananas are incredibly healthy – you can read all about bananas’ health benefits here at Well-Being Secrets!
|1) Grease a 7-inch round tin or a 8x4-inch loaf tin. Line the bottom of the tin with parchment paper.||2) Peel and mash the bananas with a fork or potato masher. It's okay if there are still small chunks left.|
|3) Pour in the glorious gold - melted butter - and whisk with a wire whisk until incorporated.||4) Whisk in the brown sugar - either light or dark will work here!|
|5) Whisk in egg and vanilla. If doubling the recipe, whisk in the eggs one by one!||6) Sift in flour, cocoa powder, baking soda and salt. Use a large spoon and fold in the dry ingredients in a figure-of-eight motion until just incorporated.|
|7) Add in the chocolate chips/chunks and stir gently to mix together.||8) Scrape the batter into the tin and send to the oven!|
- 115 grams unsalted butter (1/2 cup)
- 3 large very ripe bananas
- 145 grams light/dark brown sugar (3/4 cup)
- 1 large egg, at room temperature
- 1 teaspoon vanilla
- 125 grams all-purpose flour (1 cup)
- 60 grams Dutch-process cocoa powder (1/2 cup) (I used Varlhona)
- 1 teaspoon baking soda
- ¼ teaspoon table salt
- 100 grams chocolate chips / chunks (1/2 cup)
- Preheat oven to 175C / 350F (non fan-assisted). Melt butter in a small pot over low heat. Remove melted butter from heat then take some of the butter and grease a round baking tin (7-inch diameter x 2-inch tall) or a 1-litre loaf tin (8x4-inch x 2.5-inch tall). Line the bottom of the tin with parchment paper. Set aside.
- Peel the bananas and place them in a large mixing bowl. Mash the bananas with a fork or potato masher. It's okay if there are still small chunks left.
- Pour in the melted butter and whisk with a wire whisk until incorporated. Whisk in the brown sugar, then egg and vanilla.
- Sift in flour, cocoa powder, baking soda and salt. Use a large spoon and fold in the dry ingredients in a figure-of-eight motion until just incorporated - stop when you don't see any more streaks of flour. Use a rubber spatula and scrape the bottom of the mixing bowl to ensure all the dry ingredients are mixed in. Do not overmix.
- Add in the chocolate chips/chunks and stir gently to mix together.
- Scrape the batter into the tin. Bake for 50 to 60 minutes, until any skewer inserted into the center of the cake come out clean with only melted chocolate stains.
- Remove the tin from the oven and set over a wire rack. Cool for 15 minutes then run a thin spatula along the edges of then tin. Turn the cake out, and peel off the parchment paper. Turn it right side up onto a wire rack and let cool.
- Serve then cake warm or at room temperature. Store cake in an airtight container, or wrapped with foil in the refrigerator.