Chocolate Banana Muffin Cake
This cake is so fluffy and tender. It is packed with cocoa powder and mashed over ripe bananas that make the recipe so chocolatey and moist once baked.
Equipment
- Large mixing bowl
- Whisk
- Fork
- Rubber spatula
- 8inch Round tin
- Baking paper
Ingredients
- 3 large overripe bananas
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1/4 cup vegetable oil
- 1 tsp instant coffee powder
- 3/4 cup yogurt
- 1 and 2/3 cup flour
- 1/2 cup cocoa powder
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chocolate chips + more for the top
Instructions
- Preheat the oven to 180℃ and line an 8 inch cake tin with baking paper.
- In a large mixing bowl add the overripe bananas and mash with a fork. Add the brown sugar and whisk until dissolved.
- Add the egg, oil, vanilla, yogurt and whisk again.
- Add the instant coffee powder, flour, cocoa powder, baking powder, baking soda, chocolate chips, salt and whisk until there are no dry flour pockets.
- Pour the batter into the prepared tin, top with more chocolate chips and bake for 35-40 minutes or until a tooth pick inserted into the center comes out clean.
- Allow it to cool in the tin until it is easy to handle and then finish cooling over a wire rack.
- Serve on its own or with a glass of milk.
Notes
- Do not over mix the batter as this will make the cake tough and dense once baked.
- You can add walnuts or pecans into the batter as well.
- The cake is done when a tooth pick inserted into the center comes out with moist crumbs or clean.