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Moist choco-banana cake made without butter or a mixer

Moist Choco-Banana Cake

A delightful cake combining rich chocolate flavors with the natural sweetness of ripe bananas, made without butter or a mixer for an easy, quick bake.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 ripe bananas Make sure the bananas are very ripe for the best flavor.
  • 2 large eggs
  • 1/2 cup sugar You can reduce the sugar for a less sweet cake.
  • 1/3 cup oil
  • 1 cup all-purpose flour Whole wheat flour can be used, but the cake may be denser.
  • 1/4 cup unsweetened cocoa powder Can be substituted with spices like cinnamon for a different flavor.
  • 1 teaspoon baking powder
  • 1 pinch salt

Method
 

Preparation
  1. Mash the bananas well until smooth.
  2. Add eggs, sugar, and oil. Mix well by hand until combined.
  3. Add flour, cocoa powder, baking powder, and salt. Gently mix until smooth.
  4. Pour the batter into a greased 20–22 cm baking pan.
Baking
  1. Bake in a preheated oven at 170°C (340°F) for 40–45 minutes, or until a toothpick comes out clean.
  2. Let it cool slightly before unmolding.

Notes

This cake can be served warm or at room temperature. It’s delicious on its own, or topped with a drizzle of melted chocolate or a dollop of whipped cream. Store in an airtight container at room temperature for a couple of days, refrigerate for up to a week, or freeze slices wrapped tightly in plastic wrap.