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Chocolate Banana Cake

A moist and decadent cake that combines rich chocolate and sweet bananas, making it the perfect comfort dessert for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 5 pieces very ripe bananas with brown spots Use bananas with more spots for the sweetest flavor.
  • 4 pieces eggs Ensure they are at room temperature.
  • 3/4 cup cottage cheese Can substitute with Greek yogurt.
  • 1/4 cup honey Maple syrup or agave nectar can be used as alternatives.
  • 2 tsp vanilla extract Use pure vanilla for best flavor.
Dry Ingredients
  • 3/4 cup cacao powder Opt for high-quality, unsweetened cocoa powder.
  • 2 tsp baking powder Ensure it's fresh for the right rise.
  • 1/4 tsp salt Enhances sweetness.
Add-ins
  • 1/3 cup chocolate chips Use semi-sweet, dark, or white chocolate chips.
  • to taste pinch flaky salt for topping For finishing touch.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C) and line a 9x13 inch baking pan with parchment paper.
  2. Peel the ripe bananas and add them to a blender along with the eggs, cottage cheese, honey, and vanilla extract. Blend on medium-high for 60-90 seconds until smooth.
  3. In a separate bowl, whisk together the cacao powder, baking powder, and salt until well combined.
  4. Gently fold the blended wet mixture into the dry mixture until just combined; do not overmix.
  5. Fold in 1/3 cup chocolate chips into the batter.
Baking
  1. Pour the batter into the prepared pan and smooth the top. Scatter remaining chocolate chips over the top.
  2. Bake for 35-40 minutes until the edges look set and the center has a slight jiggle.
  3. Allow to cool for at least 30 minutes before lifting from the pan using the parchment.
  4. Sprinkle flaky salt on top before serving.

Notes

Store in an airtight container at room temperature for up to 3 days or in the fridge for a week. Can freeze for up to 3 months.