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So, you have some overripe bananas lying around and you don’t know what to do with them? I have a little recipe that’s always a hit at my place: a moist banana and chocolate cake. Not complicated, I admit, it’s even kind of my secret cheat recipe for a quick and gooey dessert.
What I like is that it’s super adaptable. Sometimes I add a hint of rum (honestly, it changes everything), other times I use dark chocolate with melty chunks for a “surprise” effect in every bite. You’ll see, the bananas bring that incomparable softness, it almost melts in your mouth.
The funniest part is when you think it’s going to be dry and then the magic happens… You pull out a soft, fragrant cake, and everyone asks for the recipe. I warn you, it goes fast, a tip: double the quantities if you’re cooking for a crowd!
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Alright, I won’t keep you waiting any longer. Here’s how I make my banana and chocolate cake, with my little personal twist.
Ingredients for a successful moist banana and chocolate cake
- 3 very ripe bananas (the riper, the better, the sweeter the taste)
- 150 g of flour (I often use T65, a bit of rusticity doesn’t hurt)
- 100 g of sugar (sometimes I mix white sugar and brown sugar)
- 2 eggs (they help bind everything, of course)
- 1/2 packet of baking powder (not too much, so it doesn’t rise like an airy cake but stays moist)
- 100 g of melted butter (or sunflower oil if you prefer it lighter)
- 100 g of dark baking chocolate (I love leaving some big chunks, they melt just right)
- 1 tablespoon of rum (optional, but a real plus if you dare)
- 1 packet of vanilla sugar (it’s a detail that flavors well, I never forget it)
Utensils to make preparing your cake easier
- A mixing bowl to mix peacefully
- A fork or a potato masher to mash the bananas
- A whisk (even a manual one works fine)
- A loaf pan (buttered and floured otherwise it sticks, unless you use parchment paper)
- A knife to chop the chocolate or use ready-made chips
How to prepare your moist banana chocolate cake without stress
I always start by preheating my oven to 180°C, so it’s nice and hot when the batter is ready. While it heats up, I get to the bananas. Mashing them is a moment I enjoy: a bit of pulp, a bit of chunkiness, basically rustic, no need for it to be smooth like applesauce.
- Then you mix the flour, sugar, vanilla sugar, and baking powder in the bowl.
- In another bowl, I lightly beat the eggs then add the melted butter and rum.
- I add this liquid part to the flour, then gently incorporate the mashed bananas.
- Last step: the chocolate chunks. Here, I chop with a knife, sometimes I keep ready-made chips… but the big slightly melty pieces, you’ll see, it’s the best.
- Pour the batter into the pan, bake for about 40 minutes (I poke with a knife, if it comes out dry, it’s ready).
Ah, I almost forgot! Personally, I love doing this late afternoon, that smell of banana and chocolate filling the kitchen is pure happiness. Well, if you forget the cake in there a bit longer, it’s not the end of the world, it’ll just be crispier on the edges.
Variations and tips for a perfect cake every time
- You can replace the rum with vanilla extract if you prefer to keep it mild.
- Try it with milk or white chocolate, honestly I’ve done it and it’s equally nice.
- I don’t add too much sugar because the bananas and chocolate already do a good job on sweetness.
- The butter? Yes, it’s richer, but you can try oil for a lighter version.
- Add walnuts or crushed hazelnuts, it adds a great crunch.
For me, this cake is the ultimate “cocooning” recipe. It adapts to your mood and the pantry contents, and you always end up with something moist, indulgent, a little gooey, perfect with tea or coffee.
Oh, one last thing: if you prepare it the day before, it’s even better, the flavors develop. But well, I can’t guarantee you’ll have the patience to wait that long! Will you tell me how it goes?
Can you use bananas that aren’t quite ripe yet?
You can, but to get that characteristic softness and sweetness, it’s better to choose very ripe bananas, almost black, they’re easier to mash and sweeter.
How to avoid the cake being too dry?
The secret is the banana purée, which hydrates and adds moisture. Be careful not to overbake your cake and use the baking powder in a reasonable amount.
Can this cake be frozen?
Yes, perfectly. Just cut it into portions and put them in an airtight container. To enjoy it, let it thaw at room temperature or heat it for a few seconds in the microwave.
Is rum essential?
Not at all, it just gives a little extra flavor that some love. You can perfectly skip it or replace it with vanilla.
Can I make this recipe gluten-free?
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Yes! Simply replace the wheat flour with a gluten-free flour blend. The cake will be just as moist.
