My sister-in-law gave me this recipe, and it’s so fail proof and delicious that I’ve made it many times since.
Even people who don’t like banana cake will like this chocolate banana cake. Don’t forget the icing – you can’t skip on that!
I’ve tweaked the recipe a little – you can use oil instead because it’s so much easier, and you don’t have to firmly pack the sugar if you want something not overly sweet.
- 125 g butter, softened (or 1/2 C oil)
- 3/4 C brown sugar, no need to firmly pack
- 2 eggs
- 2 mashed bananas
- 1 1/2 C flour
- 1 1/2 t baking powder
- 2 T cocoa
- 3/4 C warm milk
- 1 capful malt vinegar (or white vinegar, or lemon juice)
- 1 t baking soda
- Preheat oven to 180 C.
- In a large bowl, cream together butter and sugar until light and fluffy. (If using oil, simply whisk oil and sugar together for about a minute). Beat in the eggs one at a time until combined, then mix in mashed bananas.
- In another bowl, sift the flour, baking powder and cocoa together.
- In a jug or smaller bowl, mix the warm milk, vinegar and baking soda together.
- Add 1/3 of the dry ingredients into the butter mixture and lightly fold to mix.
- Add 1/2 of the wet ingredients into the butter mixture and lightly fold to mix.
- Repeat with the rest of the dry and wet ingredients in this way until all is mixed together.
- Bake in a 23 cm ring tin for 30 minutes until cake springs back when pressed.
Frost the cake when cool.
- 75 g butter
- 150 g dark chocolate
Melt the butter and chocolate over a hot water bath, or use the microwave at short 20 second bursts stirring in between until smooth.
Allow to frosting cool slightly before pouring over cake.
I quite like using cream cheese frosting too.