Are you craving a moist, decadent cake that's surprisingly simple to make? Look no further! This banana and chocolate cake recipe is a perfect blend of sweet banana flavor and rich chocolate indulgence. It's a guaranteed crowd-pleaser, ideal for a casual weeknight dessert or a special occasion gathering. This easy recipe requires minimal ingredients and effort, making it perfect for beginner bakers and busy weeknights alike. Let's get baking!
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1 ½ cups granulated sugar
- ¾ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 medium)
- 1 cup buttermilk
- 1 cup boiling water
For the Chocolate Frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- ½ cup milk
- 1 teaspoon vanilla extract
Instructions:
Getting Started: Preheat and Prep
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. This simple step ensures your cake releases easily from the pan.
Dry Ingredients: Combining the Base
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Thoroughly combining the dry ingredients prevents lumps in your batter.
Wet Ingredients: Creating the Flavor
- In a separate bowl, combine the sugar, oil, eggs, and vanilla extract. Beat until well combined. Then, stir in the mashed bananas and buttermilk. This step creates the moist and flavorful base for our cake.
Combining Wet and Dry: Building the Batter
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
Adding the Magic: Boiling Water
- Gradually pour in the boiling water, mixing until the batter is smooth. The boiling water helps create a wonderfully moist and tender crumb.
Baking: The Transformation
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. This ensures the cake is fully baked through.
Cooling and Frosting: The Final Touches
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Allowing the cakes to cool prevents them from crumbling during frosting.
Making the Frosting: Creamy Indulgence
- While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until light and fluffy. Gradually add the powdered sugar and cocoa powder, alternating with the milk, and beat until smooth and creamy. Stir in the vanilla extract.
Assembling the Cake: A Sweet Finale
- Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting. Carefully place the second cake layer on top and frost the entire cake.
Tips for Success:
- Room Temperature Ingredients: Using room temperature ingredients helps them blend more smoothly and evenly.
- Don't Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
- Check for Doneness: Use a toothpick or wooden skewer to check if the cake is baked through. It should come out clean.
Variations:
- Add-ins: Feel free to add nuts, chocolate chips, or even caramel pieces to the batter for extra deliciousness.
- Frosting Variations: Experiment with different frostings like cream cheese frosting or peanut butter frosting.
- Cake Size: Adjust baking time accordingly if using a different size pan.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 15-20g
- Saturated Fat: 5-7g
- Carbohydrates: 50-60g
- Sugar: 30-40g
- Protein: 4-5g
This banana and chocolate cake is a delightful dessert recipe perfect for satisfying any chocolate craving. Enjoy the process of homemade cooking and the delicious results! This quick dinner dessert is sure to become a family favorite among your healthy meals. It's one of the best recipes for easy, delicious dishes.