#shortsrecipe #bakingathome #bananacake
🍌 Best-Ever Banana Chocolate Cake – So Soft, Moist & Loaded With Flavor!
Learn how to make the softest and richest banana chocolate cake using simple ingredients. This easy, egg-rich, moist banana cake is perfect for any celebration. Bakes in 40 minutes!
Have overripe bananas sitting on your counter? Don’t throw them away! 🍌
This banana chocolate cake is the best way to use them up. It’s super soft, rich in chocolate, and very easy to make — even if you're new to baking! With basic pantry items and a little stovetop magic, this cake turns out amazingly moist and delicious. Let's get baking!
🧁 Ingredients
Dry Ingredients (Sieve Together):
400 grams sugar
300 grams all-purpose flour
50 grams cocoa powder
3 teaspoons baking powder
1 tablespoon baking soda
Wet Ingredients:
4 overripe bananas (mashed)
4 eggs
200 grams oil (vegetable or sunflower oil works best)
1 tablespoon vanilla essence
Water Mixture:
400 ml water
🔪 Step-by-Step Instructions (Easy English)
Step 1: Prepare the Dry Ingredients
In a big bowl, add sugar, flour, cocoa powder, baking powder, and baking soda.
Sieve (strain) them together to remove lumps and mix well.
Step 2: Mash the Bananas
Take 4 overripe bananas.
Mash them using a fork until smooth and creamy.
Step 3: Mix the Wet Ingredients
In a separate big bowl, add:
mashed bananas
4 eggs
200 grams of oil
1 tablespoon vanilla essence
Mix everything well with a spatula.
Step 4: Heat the Water
Take 400 ml of water and pour it into a pan.
Heat the water on the stove for 2 minutes, until small bubbles start showing (don’t boil).
Turn off the stove.
Step 5: Mix Wet + Dry + Warm Water
Now slowly add the dry ingredients into the wet mixture.
Mix gently using a spatula.
Add the warm water into the batter and stir well. The batter will become a little runny – that's okay!
Step 6: Bake the Cake
Place parchment paper in your cake tin (or grease it with oil).
Pour the batter in.
Bake in a preheated oven at 370°F (188°C) for 40 minutes.
Check with a toothpick—if it comes out clean, your cake is ready!
Step 7: Cool & Serve
Let the cake cool down fully.
Remove it from the pan, slice it, and serve.
Store leftover cake in an airtight box.
🧠 Tips & Tricks
Use very ripe bananas with brown spots—they are the sweetest.
Don’t overmix the batter or your cake may become dense.
Want extra flavor? Add chocolate chips or nuts before baking.
If your cake cracks on top, that’s normal—it means it's moist inside!
Always preheat the oven for even baking.
♻️ Substitutes & Alternatives
Ingredient Substitute
All-purpose flour Whole wheat flour (for healthy version)
Eggs ½ cup yogurt or 2 mashed bananas (for eggless)
Oil Melted butter (same amount)
Sugar Coconut sugar or jaggery powder
Cocoa powder Drinking chocolate (less rich flavor)
📦 Storage Tips
Keep it at room temperature for 2 days.
Refrigerate in a sealed box for up to 5 days.
Warm for 10 seconds in the microwave before eating for best taste.
Final Thoughts
This banana chocolate cake is a must-try recipe for any banana lover. It’s great for kids, parties, tea time, or just a sweet craving. No fancy tools needed. Just mix, bake, and enjoy!
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American Bakeware Classics 8-Inch Square Cake
https://amzn.to/4l1OP74
Unbleached Parchment Paper for Baking
https://amzn.to/3ZXu9EX
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