Chocolate and bananas makes this recipe an instant hit with one and all. You may even consider adding your own special touch to this recipe by adding a healthy pinch of cinnamon, ground ginger, shredded coconut, finely chopped macadamia nuts, walnuts or even finely chopped toasted pecan nuts. This recipe calls for loads of cocoa powder, cooking chocolate, chocolate chips and bananas of course.

The beauty about the use of bananas here is that it will give you the opportunity of productively using those “over-ripe” bananas that would otherwise have been destined for the trash. Another benefit delivered by the mashed bananas is that they contribute significantly to keeping the cake moist thereby extending its shelf life. So let’s start by taking a look at the complete ingredients list.

Ingredients

• 3 Ounces Bittersweet Chocolate
• 2 Ripe Bananas
• 2 Large Eggs
• 2 Cups All-Purpose Flour
• 1 Cup Unsweetened Cocoa Powder
• ¾ Cup each of Sugar, Buttermilk and Light Brown Sugar
• 8 Tablespoons of Unsalted Butter (approximately one stick)
• 1½ Teaspoons of Baking Powder
• ½ Teaspoon of Salt
• ¼ Teaspoon of Baking Soda

Preparation

The Oven – Place a rack in the center of your oven and preheat the oven to 350 degrees F

Cake/Loaf Pan – Take a 9 inch by 5 inch loaf or cake pan and butter or grease it on the inside. You can use cooking spray if you wish. Once done place it on an insulated baking sheet. This is important as it will go a long way to preventing the bottom of the banana cake from being over baked

1. Thoroughly mash the bananas
2. Coarsely chop the chocolate
3. Sift the flour, the cocoa, the baking powder, the salt and the baking soda. Combine and mix thoroughly to ensure an even distribution of these ingredients throughout
4. In a large bowl beat the butter at about medium speed until soft (approximately 1½ minutes). You can use the paddle attachment of a stand mixer or hand mixer.
5. Next add all of the sugars and continue beating for another two minutes
6. Continue beating as you add the eggs one at a time with a space of approximately one minute in between each addition
7. Reduce your mixer speed to low and gradually mix in the mashed bananas
8. Once done you can begin to add the remaining dry ingredients. Do this in three or four batches stirring all the while. Do not begin to add the next batch until the previous one has totally disappeared into the batter.
9. If adding cinnamon or ginger to the chocolate banana cake then now is the time. Make sure that they are well blended throughout the mix.
10. With this done it is time to add the buttermilk continuing to mix on low as you do so. Keep mixing until all ingredients are well and truly incorporated into the mix.
11. All that remains is to stir in the chopped chocolate. Once done; scrap the mixture into your already prepared pan.

Baking

1. Place the baking pan containing the chocolate banana cake mix into your preheated oven and bake for 30 minutes
2. Loosely cover with cooking foil. This will help to prevent the top of the chocolate banana cake from becoming too dark.
3. Continue baking for another 45 minutes. This makes a total of 75 minutes baking time all up.
4. Test the chocolate banana cake to verify that it is indeed ready. You can do this by inserting a thin knife into the center of the cake. Then remove the knife. If it comes out clean your chocolate banana cake is ready.

Cooling

1. Transfer the cake whilst still in its baking pan to a rack and let cool for at least 20 minutes
2. Now run a knife around the edges of the bread and unmolding it. Invert and remove the chocolate banana cake from its baking pan. Turn it the right side up and let to cool to room temperature.