Ingredients:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup palm sugar
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1/2 cup buttermilk or plain yogurt
Add-ins:
- 1/2 cup chocolate chips (optional)
- 1/2 cup chopped nuts (optional)
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or a 9-inch round cake pan.
- Mix Dry Ingredients:
- In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
- Prepare Wet Ingredients:
- In another bowl, beat the eggs and palm sugar together until well combined and slightly frothy.
- Add the vegetable oil (or melted butter) and vanilla extract, and mix well.
- Stir in the mashed bananas and buttermilk (or yogurt) until thoroughly combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Fold in the chocolate chips and nuts if using.
- Bake the Cake:
- Pour the batter into the prepared pan and spread it evenly.
- Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve:
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and serve the cake as is, or with a dusting of powdered sugar on top.
Tips:
- For a more intense banana flavor, use very ripe bananas with brown spots.
- If you don’t have buttermilk, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.
- This cake can also be made into muffins; just adjust the baking time to 18-22 minutes.
Enjoy your delicious Banana Chocolate Cake with the rich, caramel-like sweetness of palm sugar!
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