Three months ago in the throes of packing up to move, I baked a delicious cake. Yes, it was a banana cake, but this time I added a good cup of large chocolate chunks to it!! Banana and chocolate are undoubtedly made for each other and I generally like to pair dark chocolate with banana when I bake. Some of the recipes that are a favorite at my home are banana chocolate chip muffins, banana chocolate cookies and banana chocolate smoothie. The latter I always make with Ghirardelli chocolate sauce, mmmmm:)
This is an eggless cake and does not require yogurt or milk for moisture. Almost all of the moisture in this cake comes from the bananas. I used three bananas to make this cake. This may seem a lot but it only adds to the flavor of the cake. Make sure you don't skimp on the chocolate chunks either!!
1/2 cup sugar
1/2 cup butter, softened
1 cup all-purpose flour
1 cup atta (Indian chappati flour)
11/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 large bananas (very ripe and mashed
1 cup dark chocolate chunks
- Beat the sugar and butter in a large mixing bowl until they are light and fluffy.
- Add the mashed bananas, baking powder, baking soda, and the salt.
- Next beat in the flours until you get a thick and creamy batter.
- Stir in the chocolate chunks.
- Pour the batter into a prepared cake pan.
- Bake at 350 F for 35-40 minutes.
- Remove from oven, cool in the pan for 10 minutes.
- Remove the cake from the pan and cool completely on a wire rack.
- Enjoy with a large glass of milk or for dessert with vanilla ice cream
Good to Know
- If you prefer a dairy free cake, replace the butter in this recipe with an equal amount of vegetable oil.
- You can bake this cake in a bread pan too. It will slice very well.
- For that extra treat, frost with a dark chocolate fudge frosting.
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