Description
A rich and moist Chocolate Espresso Banana Cake that combines ripe bananas, cocoa, and espresso for a bold, flavorful treat perfect for breakfast, dessert, or anytime indulgence.
Ingredients
Scale
- 3 medium ripe bananas, mashed
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf or cake pan with parchment paper.
- In a bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and salt.
- In another bowl, mash bananas and mix with granulated sugar, brown sugar, eggs, oil, and vanilla.
- Pour wet ingredients into dry and stir gently until just combined. Fold in chocolate chips.
- Transfer batter to prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick comes out with moist crumbs.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas for maximum flavor and sweetness.
- Dissolve espresso powder in a little hot water to enhance its depth.
- Do not overmix the batter — stir just until combined.
- Wrap cooled cake tightly to keep it moist for days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg