I discovered a new banana cake recipe with a twist that surprised my taste buds and made me rethink dessert. Combining ripe bananas with cocoa and chocolate chips produces an unexpectedly light texture and depth of flavor. I share this Banana Cake with friends and family, always sparking lively conversation.

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I recently tried my hand at making a double chocolate banana cake and it turned out pretty good overall. I admit I used bananas that were too ripe so there was a slight bitter after taste that I wasn’t expecting.

I started by creaming 1/2 cup unsalted butter with 1 cup granulated sugar and 2 large eggs till it was all nicely mixed up. Then I folded in 3 mashed overripe bananas and a teaspoon of vanilla extract which gave the batter a unique twist.

I stirred in 1 3/4 cups all-purpose flour, 1/2 cup cocoa powder, a teaspoon of baking soda, 1/2 tsp baking powder and a pinch of salt. I also mixed in 1/2 cup sour cream and 1 cup boiling water before tossing in 1 cup of semisweet chocolate chips.

This cake reminds me of those bold, unforgettable treats like a genuine cake chocolat and even a festive banana cake should be. Enjoy experimenting with this one if you dont mind a little imperfection!

Why I Like this Recipe

1. I really love how the mix of cocoa powder and chocolate chips gives the cake a rich double-chocolate flavor that satisfies my sweet tooth.
2. I like that even though the batter is pretty thin because of the boiling water, it still bakes up into a moist and tender cake.
3. I enjoy how the bananas and sour cream work together to add a unique texture, even if the overripe bananas sometimes give off a slight aftertaste.
4. I appreciate that the recipe is straight forward and easy to follow, which makes the baking process fun even when things get a little messy.

Double chocolate banana cake is pretty good, but honestly i think the bananas i used were too overripe and ended up giving it a weird aftertaste. I followed the directions and whipped it up, but it turned out that the flavor was off because the bananas were way too soft. Even though the cake was moist and full of chocolatey goodness, that extra tang from the bananas kind of ruined the overall taste. Next time, i definitely need to use bananas that aren’t as ripe so the flavor stays balanced.

Ingredients

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Unsalted butter adds richness and moisture, while contributing smooth texture through healthy fats.
Granulated sugar provides sweetness and energy, although it’s mostly refined carbohydrates.
Overripe bananas bring natural sweetness, extra moisture, fiber, and vitamins for wholesome flavor.
Cocoa powder gives that rich chocolate taste and antioxidants, enhancing the cake’s depth.
Sour cream adds moistness and tang, together with some protein and a bit of fat.
Semisweet chocolate chips explode in bursts of flavor; they are sugary treats that delight.
Vanilla extract enhances all flavors subtly and lifts the overall taste experience.

Ingredient Quantities

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

3 overripe bananas, mashed (about 1 1/2 cups)

1 tsp vanilla extract

1 3/4 cups all-purpose flour

1/2 cup cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 cup sour cream

1 cup boiling water

1 cup semisweet chocolate chips

How to Make this

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1. Preheat your oven to 350°F and grease a 9×13 inch pan so the cake doesnt stick.

2. In a large bowl, cream together the 1/2 cup butter and 1 cup sugar until fluffy; then add in the 2 eggs one at a time.

3. Stir in the 3 mashed overripe bananas and 1 tsp vanilla extract until everything is mixed well.

4. In a separate bowl, sift together 1 3/4 cups all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt.

5. Slowly add the dry ingredients to the banana mixture, alternating with 1/2 cup sour cream, and mix until just combined without overmixing.

6. Carefully whisk in 1 cup boiling water; the batter will be thin but thats ok.

7. Fold in the 1 cup semisweet chocolate chips gently so as not to deflate the batter.

8. Pour the batter evenly into your prepped pan, smoothing out the top with a spatula.

9. Bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean.

10. Let the cake cool in the pan for about 10 minutes before moving it onto a rack to cool completely, then enjoy!

Equipment Needed

1. Oven (make sure you preheat it to 350°F)
2. 9×13 inch baking pan (grease it well so the cake doesn’t stick)
3. Large mixing bowl (for creaming the butter, sugar, and eggs)
4. Medium mixing bowl (for sifting together the dry ingredients)
5. Electric mixer or hand whisk (whichever you prefer for mixing)
6. Sifter (to get the flour, cocoa powder, and other dry ingredients nicely combined)
7. Measuring cups and spoons (for precise ingredient amounts)
8. Rubber spatula (to fold ingredients in and smooth out the batter)
9. Small saucepan or kettle (to boil water for the recipe)
10. Cooling rack (to let the cake cool after baking)
11. Toothpick (to check if the cake is done by inserting it in the center)

FAQ

Question: Can I substitute salted butter for unsalted butter?

Answer: Yup, you can use salted butter, but try to lessen the added salt in the recipe to keep the taste balanced.

Question: What can I use instead of sour cream?

Answer: You can swap sour cream with Greek yogurt in the same amount, it works pretty well.

Question: How do I tell if my bananas are overripe enough?

Answer: The bananas should have lots of brown spots on the peel, and they may even look a bit mushy.

Question: Do I really need boiling water in this recipe?

Answer: Yes, boiling water helps the cocoa go into the batter smoothly and makes the cake really moist.

Question: How do I know when the cake is done?

Answer: Just poke a toothpick in the center, if it comes out with just a few moist crumbs, then its done.

Double Chocolate Banana Cake Recipe Substitutions and Variations

Unsalted Butter: Instead of using 1/2 cup unsalted butter, you can go with 1/2 cup vegetable oil or even coconut oil if you’re feeling adventurous
Granulated Sugar: You could swap out the granulated sugar for 1 cup packed brown sugar, but keep in mind that brown sugar makes it a bit more moist and rich
Overripe Bananas: If you dont have 3 overripe bananas handy, you might try using 1 1/2 cups of unsweetened applesauce as an alternative though it may change the flavor a bit
Vanilla Extract: If you’re out of vanilla extract, a good substitute is almond extract. Use about half the amount since its more potent
Sour Cream: Greek yogurt is a great stand-in for sour cream, using an equal 1/2 cup measure will work just fine in the recipe

Pro Tips

1. Make sure your bananas are super ripe – the more mushy they are the sweeter and more flavorful your cake will come out, so don’t stress if they look all brown and soft.
2. When you’re creaming the butter and sugar, take your time to get it nice and fluffy; if it doesn’t seem light enough, the cake might not turn out all soft and tender.
3. Sift your dry ingredients and mix them in slowly, alternating with the sour cream so you don’t mess up the batter’s texture by overmixing it – lumps are okay, but clumpy batter is not.
4. Be gentle when folding in the chocolate chips and whisking in the boiling water; you want to keep as much air in the batter as possible for a lighter cake, so a soft hand goes a long way.