Banana Chocolate Cake | Banana Chocolate Cake Recipe

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Hey Folks, how have you all been? First of all, my apologies for being away for a long time. Truly speaking, I had missed this space to the core of my heart and it feels so good to be back again. Hopefully, I'll be posting new recipes for you all regularly now...fingers crossed!! So, to start with, here's this super moist and delicious Banana Chocolate Cake that I baked yesterday after a long hiatus. I had some overripe bananas lying in my pantry so just thought of putting them to a good use by baking this utterly yummy cake. Frankly speaking, I am not so fond of bananas but, this cake with a combination of bananas and chocolate is something that I am truly a fan of. I baked this cake in a bundt pan and tried to give it a marble effect; however, it can be baked in any shape that you wish to. Please scroll below for the detailed recipe - 

Banana Chocolate Cake


INGREDIENTS

  • All purpose flour - 1 cup
  • Medium sized overripe bananas - 2
  • Powdered sugar - 3/4 cup
  • Custard powder - 1 tbsp
  • Cocoa powder - 2 tbsp
  • Any flavourless oil - 1/4 cup
  • Curd/ yogurt - 1/2 cup
  • Baking powder - 1 tsp
  • Baking soda - 1/4 tsp
  • Vanilla essence - 1 tsp
  • Milk - a tbsp or two

Banana Chocolate Cake


METHOD
  • First grease and line a 6 inch baking pan.
  • Peel and mash the bananas with the help of a fork.
  • In a mixing bowl, combine the mashed bananas, oil, sugar, curd and vanilla essence. Give a good whisk until all ingredients are nicely combined.
  • In a separate bowl, sift flour, baking powder, baking soda and custard powder.
  • Gently whisk in dry ingredients to wet ingredients in two to three batches.
  • If the batter seems very thick, mix in 1 to 2 tbsp of milk.
  • Now, to give a marble effect to the cake, divide the batter in two parts.
  • Mix in cocoa powder in one of the parts.
  • Start adding the batters one by one/ layer by layer in the baking pan. I started with some chocolate batter first, then layered it with the plain banana batter. Keep layering until both batters are finished. 
  • Once done, take a toothpick or a wooden skewer and swirl across the batter.
  • Place the baking pan/ tin in a 160 degrees preheated oven to bake for about 35-40 minutes.
  • Once done, take the cake out of oven and let it cool for 10 minutes before unmoulding.
  • Slice and serve warm with a cup of hot tea or coffee.
  • The cake can be stored at room temperature for up to 2 days.


Banana Chocolate Cake



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