A moist and delicious banana chocolate cake combining ripe bananas and rich cocoa for a perfect dessert or snack.
1 1/2 cups (190g) all-purpose flour
1/2 cup (45g) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (150g) granulated sugar
1/4 cup (50g) brown sugar, packed
1/2 cup (120ml) vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup (240ml) mashed ripe bananas (about 2 large bananas)
1/2 cup (120ml) buttermilk
1/2 cup (90g) semi-sweet chocolate chips
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch (20cm) round cake pan.
In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
Add the eggs one at a time to the sugar and oil mixture, whisking well after each addition.
Stir in the vanilla extract and mashed bananas until fully incorporated.
Alternately add the dry ingredients and buttermilk to the banana mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Fold in the semi-sweet chocolate chips gently.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Turn the cake out onto a wire rack and let it cool completely before serving.