Banana Chocolate cake

I love twists…While watching a movie my mind constantly jumps to what could have been instead of what was..Even while reading a book , I get pulled in by an unsual twist in the plot..I love the twist that surprises put to daily routine lives..I love twisting decor to make them look new at my home..I love a twist of lemon in almost everything and yes, I even  put a twist on the plain, simple vanilla banana cake..

Its not earth shattering .. but it is definitely earth moving!! 
For this specific cake, I have taken something as humble as bananas and given it a loaded deliciousness while being ultra soft and spongy…A perfect icing to this cake will be a hot cup of cappuccino…
Make this cake.. make it quickly as if your life depended on it… and if the purists say it is not a “banana cake” , tell them  “S” went bananas and has ordered us to go bananas too!!

Here’s how to make this absolutely gob-smacking, delicious crumbly yet moist, rich yet light cake (oh .. I soo love oxymoron in my life, don’t u)   … 


Cast of characters: 

200gm overripe banana pulp (i used 4)
250gm all purpose flour
1 tbsp lemon juice (15 ml)
1 cup castor sugar (250 gm)

200gm butter (I used salted butter)
4 large eggs
3 tsp baking powder
For the twist you need : 
Vanilla essence 1 tsp
50gm to 70gm chocolate chopped into very very fine pieces
Hershey’s Cocoa powder 100 gm
Coffee liqueur 30 ml
Chopped cherries 14-15 pieces
Raisins Handful ( 20-25)
Semi sweet chocolate chip ( some)
Orange zest 2 tsp
Now get started on that cake .. please… !!


  • Preheat oven to 180 C. Start by first lining your loaf tin with butter paper.
  • Mash the bananas with a fork and then blend it to a smooth paste using an electric blender. You should have 3/4th cup to 1 cup of pulp. 
  • Now melt the butter.
  • Whisk the butter well with the castor sugar…Cream them together for about 3-4 minutes in an electric blender…
  • Add 100gm (1/2 cup) flour. Whisk well till the flour is incorporated well
  • Add the eggs one by one and whisk well to create a smooth emulsion.
  • Add the vanilla essence and the lemon juice..whisk well.
  • Add the orange zest and mix.
  • Then add the banana pulp and whisk away again!
  • Add the sifted cocoa powder and whisk very thoroughly scrapping the sides of the mixing bowl.
  • Sift the flour and baking powder together and re sift it again in the wet mixture and then whisk only till everything is well mixed. 
  • Add the coffee liqueur (simple boil 1tbsp instant coffee powder in some water and cool it beforehand) , whisk everything till smooth and has a wonderful smooth texture…No need to over mix.. 
  • Now pour half of the batter into the baking tin and sprinkle some chocolate chunks, cherries, raisins.
  • Pour the rest of the mixture and sprinkle the rest of the chocolate chips , cherries, raisins and choco chips or whatever rocks your boat.
  • Bake at 180 C for 55 mins . Once done test with a toothpick. Insert the toothpick in the center of the loaf and if it comes out clean you are done. 
  • Take out the tin loaf and wait for 10 minutes. After 10 minutes run a palate knife around the edges and transfer the loaf onto a wire rack.
  • Wait patiently till the loaf cools off completely before slicing else your slices will break easily.
  •  Enjoy these super soft , super moist slices with a cup of tea or coffee.

Simple and delicious banana choco cake.
Lotsa love,
S 🙂


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