A very simple dessert to make, excellent if you have overripe bananas to use up, as an alternative to the classic Banana Bread. The banana and cocoa cake, with a soft and slightly moist texture, is prepared in a few minutes by mixing all the ingredients in a bowl, without using a stand mixer or beater. The addition of coffee to the batter makes it even more fragrant and indulgent… try this very easy recipe!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 192.89 (Kcal)
- Carbohydrates 32.06 (g) of which sugars 17.14 (g)
- Proteins 3.93 (g)
- Fat 6.82 (g) of which saturated 1.43 (g)of which unsaturated 4.65 (g)
- Fibers 3.10 (g)
- Sodium 15.68 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 bananas (ripe)
- 1.25 cups all-purpose flour
- 2 eggs (medium)
- 3.5 tbsp vegetable oil
- 2/3 cup sugar
- 1/4 cup unsweetened cocoa powder
- 2 tbsp coffee
- 1/3 cup yogurt (plain or banana)
- 2.5 tsp baking powder
Tools
- Cake Pan 9 inches
- Bowl
- Hand Whisk
- Blender
Preparation
Prepare the coffee with the espresso machine or with the moka pot, weigh out the necessary 2 tablespoons and let it cool.
Peel the bananas, cut them into chunks, and blend them with a mixer, or mash them well with a fork if very soft.
Transfer the banana puree into a bowl, add the eggs, vegetable oil, coffee, and sugar.
Mix well with a whisk to combine everything (1).
Add the yogurt (at room temperature) and mix.
Finally, add the flour, baking powder, and sifted cocoa. Continue to incorporate with the whisk until you obtain a homogeneous and smooth mixture.
If it turns out too thick, add 2-3 tablespoons of water or milk (skim or plant-based milk is fine too).
Pour the batter into the cake pan, previously lined with parchment paper or greased and floured (2).
Place the cake in a static oven at 350°F and bake for about 35-40 minutes (3). Always check the doneness with a toothpick before turning off the oven, as times vary depending on your oven and the bananas’ ripeness.
The banana and cocoa cake is ready, let it cool and sprinkle with powdered sugar. If desired, you can decorate with banana slices and chopped hazelnuts or almonds.
Tips and Notes
The batter consistency depends on the ripeness of the bananas; if very soft, it is not necessary to add water or milk.
You can use whole or low-fat yogurt, plain, banana, or vanilla.
If you want the cake to be taller, use a 9-inch mold, slightly increasing the baking time. Keep in mind that the cake will still be moist inside.
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