Moist Chocolate Banana Snack Cake Recipe

Prep Time 15 mins
Cook Time 35 mins
Rest Time 15 mins
Total Time 1 hr 5 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Servings: 8
Best Season: All Seasons
Description

This Chocolate Banana Snack Cake is a soft, moist, and rich homemade treat made with ripe bananas and deep chocolate flavor. Perfect for tea time, lunchbox snacks, or a simple dessert, this easy snack cake is budget-friendly, beginner-friendly, and made with everyday pantry ingredients.

Ingredients
    For the Cake Batter
  • 3 medium ripe bananas (well-ripened, mashed)
  • 0.5 cup vegetable oil (or melted unsalted butter)
  • 0.75 cup granulated sugar (adjust to taste)
  • 1 large egg (room temperature)
  • 1 tsp vanilla essence (alcohol-free)
  • 1 cup all-purpose flour (sifted)
  • 0.25 cup cocoa powder (unsweetened, sifted)
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.25 cup milk (room temperature)
    • Optional Add-Ins
  • 0.25 cup chocolate chips (alcohol-free)
  • 2 tbsp chopped walnuts or almonds
Instructions
    Prepare the Baking Pan
  1. 1
    Grease an 8-inch square or round cake pan with oil and lightly dust with flour. Line the base with parchment paper for easy removal. Preheat your oven to 170°C so it reaches the correct temperature before baking.
    2. Mash the Bananas
  2. 2
    Peel the ripe bananas and mash them thoroughly using a fork or potato masher until smooth. A few small lumps are fine—they add natural texture and moisture to the cake.
    3. Mix Wet Ingredients
  3. 3
    In a large mixing bowl, add the mashed bananas, sugar, and vegetable oil. Whisk until well combined. Add the egg and vanilla essence, then whisk again until the mixture looks smooth and slightly creamy.
    4. Combine Dry Ingredients
  4. 4
    In a separate bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Sifting helps remove lumps and ensures an evenly textured cake.
    5. Make the Batter
  5. 5
    Gradually add the dry ingredients to the wet mixture. Gently fold using a spatula. Pour in the milk and mix until just combined. Do not overmix—this keeps the cake soft and tender.
    6. Add Extras (Optional)
  6. 6
    Fold in chocolate chips or chopped nuts if using. These add extra richness and texture to the snack cake.
    7. Bake the Cake
  7. 7
    Pour the batter evenly into the prepared pan. Tap the pan gently on the counter to remove air bubbles. Bake at 170°C for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
    8. Cool and Slice
  8. 8
    Remove the cake from the oven and let it cool in the pan for 15 minutes. Transfer to a wire rack to cool completely before slicing. This helps the cake set properly and prevents crumbling.
Note

Use very ripe bananas for maximum sweetness and moisture.

You can replace sugar with brown sugar for a deeper caramel flavor.

This cake stays moist for up to 3 days at room temperature when stored in an airtight container.

For a healthier version, replace half the flour with whole wheat flour.

This cake freezes well for up to 1 month when tightly wrapped.

Keywords: chocolate banana cake, easy snack cake, moist banana cake, homemade chocolate cake
Read it online: https://petitepanini.com/recipe/moist-chocolate-banana-snack-cake-recipe/