YUMMY, EASY CHOCOLATE BANANA CAKE
So easy, so good! Only 3 ingredients. This recipe was a happy mistake. I misread a recipe and discovered this fantastic treat! It has a different texture than a regular cake. Sort of a cross between cake and brownies, it has a lovely chewiness. Lovely hot out of the oven alone or with ice cream, or when cool topped with whipped cream.
Provided by Sandra B.
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Mix bananas and baking soda together in a bowl. Add cake mix; stir to create a thick batter. Spread into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 210.9 calories, Carbohydrate 38.2 g, Fat 6.8 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 1.4 g, Sodium 460.6 mg, Sugar 20.1 g
CHOCOLATE BANANA CAKE
Chocolate and bananas, nothing quite tastes as yummy.
Provided by Robin
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
- Beat cake mix, mashed bananas, oil and eggs with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 more minutes. Pour the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 33 to 36 minutes or until a toothpick inserted near the center comes out clean. Let cake cool then frost with your choice of frosting, if desired.
Nutrition Facts : Calories 276 calories, Carbohydrate 34.6 g, Cholesterol 55 mg, Fat 13.4 g, Fiber 0.7 g, Protein 5.2 g, SaturatedFat 3.5 g, Sodium 334.5 mg, Sugar 21.1 g
CHOCOLATE CHIP BANANA PANCAKES
This is just like an banana chocolate chip muffin but its a pancake! You can add all the chocolate chips into the batter instead of using some to garnish. Enjoy!
Provided by BestTeenChef
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour, sugar, baking powder and cinnamon in a large bowl.
- After mixing well stir in milk, banana, egg and vanilla.
- Fold in 1/4 cup chocolate chips.
- Heat a griddle, sprayed with oil on medium heat. Pour batter onto griddle making 3 inch rounds.
- Cook about two minutes or until tops are bubbly. Flip pancake and cook for another minute or until golden.
- Prepare remaining pancake batter as directed adding more spray if needed.
- Place on individual plates and sprinkle with remaining chocolate chips.
Nutrition Facts : Calories 372.2, Fat 10.9, SaturatedFat 6, Cholesterol 63.5, Sodium 240, Carbohydrate 61, Fiber 3.1, Sugar 17.2, Protein 10
CHOCOLATE BANANA CAKE
Provided by Food Network
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Mix instant coffee with water set aside for later. Sift flour, cocoa powder, baking soda and baking powder together taking care that all the components are well combined and evenly distributed. In the bowl of a stand mixer, mix the butter and shortening with paddle attachment on 2nd speed until combined. Add sugar, sour cream, vanilla extract, coffee mixture, and salt starting on 1st seed and gradually moving to 2nd speed until light and fluffy (approximately 8 minutes). At 1 1/2 speed add the whole eggs, in small amounts, until smooth and fully incorporated. Add dry ingredients and banana puree in staggering steps to the mixer and blend until well combined.
- Pour into greased sheet pans or 4 (4 by 13-inch round cake pans and bake for 30 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
CHOCOLATE BANANA PANCAKES
There's nothing better than starting your Sunday morning with a batch of warm and fluffy Chocolate Banana Pancakes. And if you are one of those who likes to watch your calories, try this version made with whole wheat flour, fresh bananas and some sweetened cocoa powder. A bit of yogurt or skim milk adds the perfect light and fluffy texture you need, and a dusting of powdered sugar, a dollop of butter and some old-fashioned syrup or some homemade fresh-fruit sauce will truly help you get the best out of your breakfast deal. Got this, description, and all, from foodandfuncafe.com
Provided by Motivated Mama
Categories Breakfast
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mash the banana in a medium bowl. Add the egg, vanilla, yogurt, and water. Whisk until a bit frothy and smooth.
- In a smaller bowl mix the flour, baking soda, baking powder and cocoa powder. Sift it into the banana mixture. Mix until just blended. It will be thick.
- Use a ladle to drop some batter on a non-stick skillet or griddle over medium heat sprayed with non-stick cooking spray. Cook about 1-2 minutes per side; when bubbles form on one side, its time to flip them over.
CHOCOLATE-BANANA PANCAKE BREAKFAST CASSEROLE
Have bananas with your flapjacks. Oh, and chocolate, too. Add a few sliced strawberries or a handful of raspberries for an extra pop of flavor and color!
Provided by Food Network Kitchen
Categories main-dish
Time 9h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Butter an 8-inch square baking dish; set aside. Microwave 3 tablespoons of the butter in a small microwave-safe bowl or liquid measure to melt, 30 seconds to 1 minute.
- Whisk together the flour, 3 tablespoons of the granulated sugar, baking powder, baking soda and 1/2 teaspoon salt in a large bowl. Whisk together the buttermilk, 2 of the eggs and the melted butter in a small bowl. Add the wet ingredients to the dry ingredients, and stir until just combined.
- Heat a large nonstick skillet or griddle over medium heat; melt a little of the remaining tablespoon butter in the skillet. Working in batches, spoon 1/4 cup of batter per pancake into the skillet, and cook until the bottom is golden brown and small bubbles appear on the top, 2 to 3 minutes; flip and cook until golden brown on the other side, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the cooked pancakes to a plate. Repeat until all the batter is used, adding more butter to the pan as necessary. (You should have at least 12 pancakes.)
- Whisk together the half-and-half, vanilla, the remaining 5 eggs and 3 tablespoons granulated sugar and 1/4 teaspoon salt in a large bowl.
- Shingle half the pancakes in the prepared baking dish. Scatter half the sliced bananas and chocolate chips over the pancakes. Pour half the egg mixture evenly over the pancakes. Repeat with the remaining pancakes, bananas, chocolate chips and egg mixture. Cover the dish with plastic wrap, and refrigerate for at least 8 hours and up to overnight to allow the pancakes to soak in the custard.
- Preheat the oven to 350 degrees F. Remove the plastic wrap, cover the dish loosely with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, the custard is set and the center feels firm but springy, about 30 minutes more. Let cool 15 minutes. Dust with confectioners' sugar.
BANANA CHOCOLATE CAKE
This light-as-air chocolate cake has a yummy banana flavor. It's scrumptious as is, but you can also dress it up with nuts or light frostings. -Tina Bellows, Racine, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Coat a 9-in. square baking pan with cooking spray., Cream butter, sugar substitute and brown sugar until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition. Stir in water. Whisk together flour, milk powder, cocoa, baking powder, baking soda and salt; add to creamed mixture just until combined. Stir in bananas., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean and cake begins to pull from sides of pan, 23-28 minutes. Cool completely in pan on a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 169 calories, Fat 6g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 261mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
CHOCOLATE & BANANA CAKE
Just one look at this chocolate and banana treat is enough to know it won't stay in the cake tin for long
Provided by Good Food team
Categories Dessert, Dinner, Supper
Time 1h35m
Yield Makes 1 large loaf cake
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.
- Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.
- Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.
Nutrition Facts : Calories 502 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 43 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.51 milligram of sodium
BANANA PANCAKES RECIPE BY TASTY
Here's what you need: large ripe bananas, eggs, vanilla extract, cinnamon
Provided by Hannah Williams
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a bowl, mash bananas.
- Mix in the egg, then vanilla and cinnamon.
- Pour pancake batter in ¼ cup (60 ml) amounts on a griddle or skillet over medium-high heat.
- Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
- Enjoy!
Nutrition Facts : Calories 116 calories, Carbohydrate 18 grams, Fat 3 grams, Fiber 2 grams, Protein 4 grams, Sugar 9 grams
CHOCOLATE BANANA CAKE
Americans consume more bananas than any other type of fruit. And no wonder. Bananas are aseasonal, prepacked in individual servings with easily removable biodegradable coverings (tear off end, pull skin down) and conveniently capable of being shipped green to ripen in your kitchen. Had the banana been designed by a wholesaler he could hardly have done better. Bananas that have softened beyond palatability can be put to good use. Here is an excellent example.
Provided by Florence Fabricant
Categories dessert
Time 50m
Yield 8 to 12 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter and flour a nine-inch-square cake pan.
- Cream the soft butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition.
- Sift flour, baking powder, baking soda and salt together and add to butter mixture alternately with banana puree. Stir in vanilla.
- Pour batter into prepared pan, bake 35 to 40 minutes, until a cake tester comes out clean. Turn onto a rack and allow to cool completely.
- While the cake is baking, melt the chocolate in a double boiler over hot water. Remove from heat. Add butter in small pieces and allow to cool to room temperature. When cool, beat the chocolate mixture until smooth, stir in the milk and rum and beat until spreading consistency. When cake is cooled, frost the top with chocolate and sprinkle with walnuts.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 228 milligrams, Sugar 28 grams, TransFat 0 grams
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