Chocolate Banana Cake
Yields: 1 loaf cake
Moist and rich, this cake is the chocolate version of my favorite recipe for banana bread.
  • 1¼ cups (170g/6 oz.) all-purpose flour
  • ¼ cup (25g/1 oz.) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon, optional
  • ½ cup (1 stick/115g) unsalted butter, room temperature
  • 1 cup (200g/7 oz.) granulated sugar
  • 2 large eggs
  • 1¼ cups mashed very ripe bananas (3-4 bananas)
  • 1 teaspoon vanilla extract
  • ⅓ cup (80g/2.8 oz.) sour cream
  • ½ cup (85g/3 oz.) chocolate chips or chunks
  1. Preheat oven to 350F/180C. Butter a 9×5-inch loaf pan.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
  3. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed for 2-3 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as necessary. Add eggs, one at a time, beating well after each addition. Add mashed bananas and vanilla extract, and beat until combined.
  4. Reduce mixer to low speed and add half of the dry ingredients, beating just until combined. Add sour cream and beat until combined. Add the other half of the dry ingredients and beat just until combined. Do not overmix – the less you mix, the lighter the cake will be. Fold in the chocolate chips.
  5. Pour batter into prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. Let the cake cool for 10 minutes on a wire rack, then turn it out from the pan and let it cool completely.
Store cake at room temperature in an airtight container for up to 4 days. Alternately, freeze cake for up to 2 months. Thaw on the counter, still covered, or overnight in the fridge.
Recipe by Pretty. Simple. Sweet. at