This Double Chocolate Banana Cake is one easy delicious cake, no kidding! Today I am going to show you how easy it is to make a chocolate cake that requires minimal effort and only simple ingredients.

I totally understand if banana bread or banana muffin is the first thing that comes to your kind when you have to make use of overripe banana, it was the same for me for years! Nothing wrong with that as they are simply delicious for something so easy to make. But at the same time, there’s nothing wrong with entertaining change from time to time. I’ve been recently finding other ways to use overripe bananas and so far I had been successful in making use of it for bread, baked oatmeal brownie, for granola and now for this easy cake.

It was one of those lazy long weekend when I made this cake. I had overripe banana that I need to use and I thought I would experiment on so thing different.

I was actually thinking of a brownie and a cake in one. Nothing too dense as brownie but something moist and soft like a cake. So this is what I came up with, and I am very pleased with how it turned out. Better than expected! I cannot resist finishing a slice while I am photographing it.

• This recipe is so easy to make. You do not need any electric mixer at all, and all the steps are done manually, and they are all very simple and easy to follow. This is a great recipe to make on your own or with kids.
• These cake is soft and moist and loaded with chocolates inside and out
• As always. this recipe is a great way to use overripe banana, so nothing goes to waste.

Ingredients for Double Chocolate Banana Brownie Cake

• Banana – what is a banana muffin without banana? Use overripe Banana that already have black spots on the skin. The riper the Banana, the sweeter it is
• Vanilla Extract – just for flavoring but you can also use other flavoring like Almond ,cinnamon powder, All-Spice. You can also skip it if you do not have any of this
• Plain Greek Yogurt – Yogurt makes this cake moist even when refrigerated.
• Egg – provides fat and structure to the cake.
• light or dark Brown Sugar – either way will work. Dark brown sugar have more molasses so it tends to be more wet and the sugar texture is coarser than light brown sugar. Although granulated sugar will work, there could be slight difference in the batter consistency as granulated white sugar are drier
• All-Purpose Flour – basic flour will be more than enough to produce a nice muffin texture, not too heavy as when using bread flour or too light and crumbly when using cake flour
• Cocoa Powder – Since we are using both baking powder and baking soda, you can use either natural of dutch processed, but I would recommend natural if you have it. Natural cocoa powder are acidic and will react with baking soda giving a better lift to the muffin.
• Baking Soda & Baking Powder – we are using both because this produces a thick heavy muffin batter that will require a lot of help to keep it rising.
• Chocolate Chips/Chunks – I like using chocolate baking bars and chopping it, the bars melts better and gives a better taste and physical appearance. You can definitely substitute this with chocolate chips, semi-sweet or dark will work. Even white chocolate chips will be nice or a combinations of 2 or 3 different type of chocolate.

How to Make Double Chocolate Banana Brwonie Cake

This recipe follows the quick bread method. That is mixing all the wet ingredients first, then adding all the dry ingredients next. You can mash the banana directly in the bowl, then add the wet ingredients one by one, followed by the dry ingredients. The key thing to remember is to sift the dry ingredients to avoid lumps from cocoa powder. Expect a slightly thick batter.

I baked this in a 7-inch square pan because I want to have about 4 square slices. You can also bake it in a round pan so it looks more like a cake 🙂 either way it works.

Baking time was about 25 – 28 minutes. Check at 25 to see if the center is already set.

You can serve this as is,or drizzle some melted chocolate on top to make it extra decadent, because why not? It’s extra chocolate, go for it, you will have the whole day to burn all the calories after eating this cake. I had ice cream on hand so I served it with scoop of ice cream and fresh fruit and it was divine! Love it 🙂

Ingredients:

• 1 large mashed ripe Banana 
• 2 tablespoon Peanut Butter
• 1 large Egg – room temperature
• 1/4 cup Plain Greek Yogurt
• 1 teaspoon pure Vanilla Extract
• 1/3 cup light or dark Brown Sugar
• 1/2 cup All-Purpose Flour
• 2 tablespoon natural Cocoa Powder – sift before using to remove lumps
• 1/4 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/3 teaspoon table Salt
• 1/3 cup chopped Semi-Sweet or Dark Chocolate Chunks or Chips

Instructions:

1. Preheat oven to 400F degrees. Spray a 7-inch square pan with oil and line with parchment paper.
2. Mash Banana Mixture: Peel the bananas and mash using a fork or immersion blender. It doesn’t have to be super smooth, a little of chunk is fine.
3. Wet Ingredients: To the mashed banana, add the peanut butter, vanilla extract, ogurt, egg and brown sugar. Mix to combine.
4. Add Dry Ingredients: Sift the cocoa powder, all-purpose flour, baking soda, baking powder and salt and mix until just combined. Add chopped chocolate. Mix just to distribute. Do not over mix the batter. The mixture will be slightly thick, enough to handle add-on like chocolate chips without sinking the chips at the bottom.
5.  Divide the Batter: Pour the batter in the prepared pan. Top with more chocolate as desired.
6. Bake at 400F for 5 minutes then lower the temperature to 350F  (without opening the oven and while the muffin is inside) and bake for another 18 – 20 minutes. A toothpick inserted in the center should come out slightly moist.

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