Community Pick
Chocolate Banana Cake
"This is a very moist & very fudgey cake. It tastes best the second day."
photo by Billy Green
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 3⁄4 cup margarine
- 1 3⁄4 cups white sugar
- 2 eggs
- 1 1⁄4 cups mashed bananas
- 1 teaspoon vanilla
- 2 cups flour
- 3⁄4 cup cocoa
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 3⁄4 teaspoon salt
- 3⁄4 cup sour milk (put 1 tbsp. of vinegar in 3/4 measuring cup, fill with skim milk)
directions
- Preheat oven to 350 degrees F.
- Cream margarine with sugar and eggs.
- Mix in banana and vanilla.
- Mix flour with remaining dry ingredients.
- Add flour mixture to margarine mixture in 3 parts, alternately with sour milk.
- Begin and end with flour.
- Spread in 2 greased 8" cake pans.
- Bake in oven about 40 minutes.
- When cool, frost generously with chocolate butter frosting.
Questions & Replies
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I have a bunch of cream cheese frosting left over and wanted to bake a cake to go with it. Do you think this recipe would taste nice with the frosting? -
Can I use butter instead of margarine?
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What kind of cocoa is used? Natural or Dutch-process? -
Is the flour used in this recipe self raising (self rising) flour, or plain flour?
Reviews
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Delicious!! I only had about 1 cup of mashed banana, but this cake still turned out beautifully. Didn't put frosting on cake, ( a personal choice) as it was moist and tasty enough. Just had some next day for morning tea, stays really moist and fresh. Great recipe. -
Really quite a lovely recipe. We made cupcakes instead of cake and baked them for 20 minutes at 350. My only other change was to use 1 cup buttermilk instead of 3/4 C. sour milk. Thank you for a great recipe. -
DIVINE! I have made this a couple of times now and it is soooo good. I make a slab using a 9x13 and i don't ice it, just eat it as is (it's like a cakey brownie). Served this evening with some vanilla ice cream and fresh strawberries, ohhh so heavenly! Thanks so much for posting this recipe :) -
Excellent cake. I used a Dutch Process cocoa, added pecans, and baked it in a Bundt pan for 50 minutes. It was rich and moist enough to need no frosting. I will definitely use this recipe many times in the future. I might try it with dried cherries added. I'm also thinking of using a brown sugar-butter-pecan streusel mix in the bottom of a Bundt pan before adding the batter.
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A nice dense chocolate cake. I only had one large ripe banana, but it was plenty. Will definitely add to my recipe box. I did it in a bundt pan and it required about 50 minutes at 350, but made a nice size cake. I actually cooked it in my little counter top convection oven I use at the cabin!
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Tweaks
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I was looking for recipes to use up my sour milk and came upon this one. I was a little hesitate that it would taste too banana-y but it really didn't. The bananas really give it a nice moistness. The only change I made to the recipe was to use real butter instead of the margarine. I baked it in a 9 x 13-inch pan and frosted it with Chocolate Cream Cheese Frosting (recipe #107376) . Yum! Nice combo.<br/>Thanks for sharing this recipe!
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For a bundt cake, it needs 15-20 minutes extra in the oven, but I would recommend checking it after the 40 mins.
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Sprayed Bundt pan with baking spray; sprinkled the pan with sugar. Added 1/2 t cinnamon and 1/4 t cayenne. Also added 1/2 c chocolate chips (mixed with a spoonful of the mixed dry ingredients, before adding to batter). Baked for 55 minutes 325 degrees (convection setting).
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Sooo good. I substituted butter for margarine and cooked it for about 35 minutes at 350 and it was a major hit.
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Really quite a lovely recipe. We made cupcakes instead of cake and baked them for 20 minutes at 350. My only other change was to use 1 cup buttermilk instead of 3/4 C. sour milk. Thank you for a great recipe.
see 6 more tweaks
RECIPE SUBMITTED BY
Debbb
Canada
I am a 38 year old married woman. I have been cooking and baking since I was 10 years old. I long ago mastered the art of making something taste good & I am now working hard at perfecting the presentation aspect of food. I took a cake decorating course nearly 3 years ago which gave me lots of great ideas.
