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–+ servings
Banana Chocolate Cake

Irresistibly Soft Banana Chocolate Cake for Sweet Moments

This delightful Banana Chocolate Cake combines ripe bananas and rich chocolate, creating a light and fluffy dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 28 minutes
Cooling Time 10 minutes
Total Time 53 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1/2 cup Butter Can substitute with margarine for dairy-free.
  • 3/4 cup Sugar Substitute To reduce calories.
  • 1/2 cup Brown Sugar Can be replaced with white sugar.
  • 1 teaspoon Vanilla Extract Choose pure extract for best results.
  • 2 large Eggs Room temperature recommended.
  • 1/4 cup Water Can be replaced with milk.
  • 1 3/4 cups All-Purpose Flour Substitute with gluten-free flour if needed.
  • 1/4 cup Nonfat Dry Milk Powder Omit if unavailable.
  • 1/2 cup Baking Cocoa Dutch-process cocoa for different flavor.
  • 1 teaspoon Baking Powder Ensure freshness.
  • 1/2 teaspoon Baking Soda Ensure freshness.
  • 1/4 teaspoon Salt Enhances flavor.
  • 3 medium Ripe Bananas Use overripe for maximum sweetness.
For Dusting (Optional)
  • 1 cup Confectioners' Sugar Sift before dusting.

Equipment

  • 9-inch square baking pan
  • electric mixer
  • mixing bowls
  • spatula

Method
 

Step‑by‑Step Instructions for Light and Fluffy Banana Chocolate Cake
  1. Preheat your oven to 375°F (190°C) and prepare a 9-inch square baking pan with cooking spray.
  2. Cream the butter, sugar substitute, and brown sugar on medium speed for 3–5 minutes until light and fluffy.
  3. Add vanilla extract and eggs one at a time, mixing well, then stir in water.
  4. Whisk together flour, dry milk powder, cocoa, baking powder, baking soda, and salt in a separate bowl, then fold into wet ingredients.
  5. Gently fold in mashed ripe bananas until evenly incorporated.
  6. Pour batter into the prepared pan and bake for 23–28 minutes, checking with a toothpick for doneness.
  7. Cool the cake in the pan for 10 minutes before transferring to a wire rack.
  8. Dust with confectioners' sugar if desired before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 5IUVitamin C: 3mgCalcium: 2mgIron: 10mg

Notes

Experiment with mini chocolate chips or nuts for added texture and flavor. Store in an airtight container for up to three days at room temperature.

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