Get ready to experience a mind-blowing dessert that combines the rich, decadent flavor of chocolate with the natural sweetness of ripe bananas! This Chocolate Bottom Banana Cake is not just another ordinary cake - it's a culinary masterpiece that will transform your ordinary day into an extraordinary treat. Imagine cutting into a moist, velvety cake with a deep chocolate base and banana-infused layers that practically melt in your mouth. Whether you're a chocolate lover, a banana enthusiast, or simply someone who appreciates an incredible dessert, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup sugar
- 1/2 cup butter
- 2 ripe bananas
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 cup buttermilk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Mash the ripe bananas thoroughly with a fork until smooth and no large chunks remain. Add the mashed bananas and eggs to the butter-sugar mixture, mixing until well combined.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, and baking soda to ensure no lumps remain.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix on low speed until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula to ensure uniform baking.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with chocolate ganache for extra indulgence before serving.
- Slice and serve at room temperature. The cake can be stored in an airtight container for up to 3 days.
Tips
- Choose Overripe Bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with dark brown or black spots.
- Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and prevent a tough texture.
- Check for Doneness: Use the toothpick test - it should come out with a few moist crumbs, not completely clean or wet.
- Cooling is Crucial: Let the cake cool completely before slicing to prevent crumbling and allow flavors to settle.
- Storage Hack: Wrap the cooled cake in plastic wrap to maintain moisture if not serving immediately.
- Serving Suggestions: Enhance the cake with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of chocolate ganache for extra indulgence!
Nutrition Facts
Calories: 303kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
