CHOCOLATE BANANA CAKE RECIPES

Name: Chocolate & banana cake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: Makes 1 large loaf cake
Cuisine: British
Ingredients: 100ml sunflower oil, plus extra to grease; 175g caster sugar; 175g self-raising flour; ½ tsp bicarbonate of soda; 4 tbsp cocoa powder; 100g chocolate chips or chunks; 175g very ripe bananas; 3 medium eggs, 2 separated; 50ml milk; 100g milk chocolate; 100ml soured cream; handful dried banana chips, roughly chopped

CHOCOLATE & BANANA CAKE RECIPE - BBC GOOD FOOD

Chocolate & banana cake recipe - BBC Good Food image

Just one look at this chocolate and banana treat is enough to know it won't stay in the cake tin for long

Provided by Good Food team

Categories Dessert, Dinner, Supper

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield Makes 1 large loaf cake

Number Of Ingredients 12

Ingredients

100ml sunflower oil, plus extra to grease
175g caster sugar
175g self-raising flour
½ tsp bicarbonate of soda
4 tbsp cocoa powder
100g chocolate chips or chunks
175g very ripe bananas
3 medium eggs, 2 separated
50ml milk
100g milk chocolate
100ml soured cream
handful dried banana chips, roughly chopped

Steps:

Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.
Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.
Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.

Nutrition Facts : Calories 502 calories, FatContent 27 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 63 grams carbohydrates, SugarContent 43 grams sugar, FiberContent 2 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.51 milligram of sodium

BANANA CHOCOLATE CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Banana Chocolate Cake Recipe: How to Make It - Taste of Home image

This light-as-air chocolate cake has a yummy banana flavor. It’s scrumptious as is, but you can also dress it up with nuts or light frostings. —Tina Bellows, Racine, Wisconsin

Provided by Taste of Home

Categories Desserts

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1/3 cup butter, softened
Sugar substitute equivalent to 3/4 cup sugar
1/3 cup packed brown sugar
2 teaspoons vanilla extract
2 large eggs, room temperature
1/2 cup water
1-1/3 cups all-purpose flour
1/2 cup nonfat dry milk powder
3 tablespoons baking cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (about 2 medium bananas)
Confectioners' sugar

Steps:

Preheat oven to 375°. Coat a 9-in. square baking pan with cooking spray., Cream butter, sugar substitute and brown sugar until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition. Stir in water. Whisk together flour, milk powder, cocoa, baking powder, baking soda and salt; add to creamed mixture just until combined. Stir in bananas., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean and cake begins to pull from sides of pan, 23-28 minutes. Cool completely in pan on a wire rack. Dust with confectioners' sugar.

Nutrition Facts : Calories 169 calories, FatContent 6g fat (4g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 261mg sodium, CarbohydrateContent 25g carbohydrate (10g sugars, FiberContent 1g fiber), ProteinContent 4g protein. Diabetic Exchanges 1-1/2 starch

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