Hi all– After a summer of fruity desserts, my taste buds have turned to chocolate– Plus recently Ani & Brian were coming down from SF and I have a policy to always have a chocolate cake for that girl waiting on the counter when they roll in.
So this friendly little cake is perfect. If you’re a baker, you probably have all the ingredients in your kitchen right now. So when you want a quick cake– say ready in 45 minutes– you can pop this in the oven and all your chocolate longings will be satisfied. I promise.
EASY BANANA CHOCOLATE CAKE
2 ripe bananas
1/2 cup white sugar
1/4 cup brown sugar
1/2 cup canola oil
1/3 cup water
1 tsp. cider vinegar
1 1/4 cup flour
1/4 cup unsweetened cocoa (love Hershey’s dark!)
1 tsp. baking powder
1/4 tsp. salt
1 cup semi sweet chocolate chips, divided
1/2 cup walnuts (or pecans), chopped (or more if you love nuts like I do)
In a large mixing bowl, smash the bananas with a fork until there are no banana lumps left. Then stir in the 2 sugars, oil, water and vinegar.
Next stir in the flour, cocoa, baking powder and salt. Then fold in 1/2 cup of the chocolate chips and the walnuts .
Spoon the batter into a 9″ or 10″ cake pan* that has been sprayed with cooking spray. Then sprinkle the remaining 1/2 cup of chocolate chips over the uncooked cake.
Pop it into a 350 degree oven for 30 to 35 minutes until it’s firm to the touch.
If you live in SF, serve this happy little cake with a scoop of Be-Rite roasted banana ice cream (the best!). Or if your elsewhere (like us)– vanilla ice cream would be just grand…
Beautiful cake, yum, love chocolate and banana even more than banana and peanut butter. That slice with the ice cream look so good!!
Sounds wonderful!
thanks Cate!
Yummy!!! Yes please!!! 🙂
Thanks Serena– Loved your Sunday lunch post, especially the “not so sweet” chocolate cake!