Prep 10 mins
Cook 1 hr
After first trying this years ago my 2nd son declared -who needs banana bread?! - and this became our favorite choice for doing away with overripe bananas. The recipe originally had an optional chocolate glaze, I've always skipped it and just added a light dusting of confectionary sugar. This is a pretty sturdy cake which makes it great for picnics, potlucks and lunch bags - the same son recently took 1/2 a cake with him for the drive back to S.CA! An extra note - seeing some of the comments - this is not a tall cake it only rises a littel more than half way up the pan. Ovens are different - go with a shorter cooking time and check to see if needs more.
- 1 1⁄4 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 cup cocoa powder
- 1⁄4 teaspoon salt
- 1 teaspoon instant coffee (optional) or 1 teaspoon espresso powder (optional)
- 1⁄2 cup butter
- 1 cup brown sugar
- 2 eggs
- 1 cup banana, very ripe and mashed, about 3
- 1 cup chocolate chips
- Preheat oven to 350 degrees, grease or spray a bundt pan and lightly dust with cocoa powder.
- Mix together dry ingredients, set aside.
- Cream butter, add sugar and eggs, mix well,then add bananas and mix briefly.
- Mix in dry ingredients until incorporated, don't over mix, stir in chocolate chips.
- Pour into prepared pan and bake 50- 60 minutes until it tests done, cake will just start to pull away from edges.
- Cool slightly then remove from pan.
- Your supposed to let it cool all the way then dust with confectionary sugar, but my kids always slice it warm, which is good with vanilla ice cream .
- I always use a pan release spray and dust with the cocoa, and have almost never had a problem with the cake sticking. If greasing the pan - do it well and use a bit more cocoa as you would flour.
Very chocolatey, very rich. Mine turned out crumbly, when I sliced it.
I made it in a bundt pan that looks like a castle and that was a mistake - it was hard to get out of the pan. Next time, I'll stick to a normal pan!
*Made for PAC Spring 2008* This cake is so delicious! Chocolatey to the n-th degree, super moist, and a great "Banana Bread" flavor. Talk about having your cake and eating it too- lol. I had about 1 1/2 cups of banana after I mashed them, and I thought the batter was quite thick, so I added the last 1/2 cup of mashed banana and it turned out just wonderful. Thanks so much for sharing this recipe, right into the favorites book it goes! Nick's Mom