Chocolate Banana Cake

I’ve tried this recipe and it tasted great.

However, for this entry, I reduced the amount of sugar to half. Walla, it doesn’t change the cake texture; soft and spongy. But it does make it less sweet.

So, to those who are monitoring the sugar intake in their diet, there’s no harm done reducing the amount of sugar for this Chocolate Banana Cake recipe.

Chocolate Banana Cake with Deulce de Leche Toffee

2 cups (400 grams) granulated white sugar (I used only 200 g of sugar)
1 3/4 cups (245 grams) all-purpose flour
3/4 cup (75 grams) unsweetened cocoa powder (regular or Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed ripe bananas (about 2 medium sized bananas)
1 cup (240 ml) warm water
1/2 cup (120 ml) milk
1/2 cup (120 ml) corn, safflower or canola oil (or other flavourless oil)
1 1/2 teaspoons pure vanilla extract


1.   Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter a 9 x 13 inch (23 x 33 cm) pan. Set aside.
  1. A. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
  2. B. In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract.
  3. Add  B (the wet ingredients to the dry ingredients) into A and stir, or whisk, until combined. You will notice that the batter is quite thin.
  4. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the centre of the cake comes out clean.  
  5. Remove from oven and let cool on a wire rack.
  6. When completely cooled, you can frost with Chocolate  Ganache, but I top it with Deulce de Leche toffee.


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