A simple, fuss-free cake mixed in one bowl, with ripe banana for moisture and cocoa for bold flavor.
ABy Annebala
Servings
9
3 piece Very ripe bananas
0.33 cup Unsalted butter, melted
0.75 cup Granulated sugar
0.25 cup Brown sugar, packed
1 piece Large egg
1 tsp Vanilla extract
0.33 cup Sour cream
1.25 cup All-purpose flour
0.5 cup Dutch-process cocoa powder
1 tsp Baking soda
0.5 tsp Salt
1 tsp Instant espresso powder
0.75 cup Semi-sweet chocolate chips
Calories
330 kcal
Protein
5g
Carbs
55g
Fat
12g
Fiber
4g
Sugar
30g
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Sarah M. · Melbourne, AU
Prep
1. Preheat your oven to 350°F (175°C). Grease an 8x8-inch (20x20 cm) square baking pan and line with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large mixing bowl, mash the very ripe bananas thoroughly with a fork until almost completely smooth — a few small lumps are fine.
3 piece Very ripe bananas
3. Whisk the melted butter, granulated sugar, and brown sugar into the mashed bananas until well combined. Add the egg, vanilla extract, and sour cream, and whisk again until smooth.
0.3 cup Unsalted butter, melted,
0.8 cup Granulated sugar,
0.2 cup Brown sugar, packed,
1 piece Large egg,
1 tsp Vanilla extract,
0.3 cup Sour cream
4. Sift the flour, cocoa powder, baking soda, salt, and espresso powder directly into the bowl. Fold gently with a spatula until just combined — do not overmix. Fold in most of the chocolate chips, reserving a handful for the top.
1.2 cup All-purpose flour,
0.5 cup Dutch-process cocoa powder,
1 tsp Baking soda,
0.5 tsp Salt,
1 tsp Instant espresso powder,
0.6 cup Semi-sweet chocolate chips
Bake
5. Pour the batter into the prepared pan and spread it evenly. Scatter the reserved chocolate chips over the top.
0.2 cup Semi-sweet chocolate chips
6. Bake for 30–35 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The edges should be set and the center slightly fudgy.
Cool & Serve
7. Allow the cake to cool in the pan for at least 15 minutes before lifting it out using the parchment overhang. Slice into 9 squares and serve warm or at room temperature.
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