I blame this cake on the lack of communication.
The LAM bought a bunch of bananas. Not knowing he had done that, I, too, also bought a bunch of bananas.
So, yes, we have MANY, MANY bananas.
I knew it was time to make banana bread.
And so I made this loaf of Chocolate and Chia Seeds Banana Bread.
Since the kids love anything with chocolate, they are not going to look too closely at the tiny bits of chia seeds in the cake.
Hehe. Sometimes it is quite fun being sneaky.
This is my go-to recipe for banana cakes. The cake always turn out moist and actually becomes even more flavorful after a day or two!
While I usually make this with plain flour, I tried using Prima cake flour this time. And you know what? The bread actually turned out to be more tender and moist!
You really have to try this!
Let me show you how to make this super delicious (and nutritious) banana bread.
In a bowl, stir the melted butter and sugar until mixed. I used brown sugar because brown sugar imparts flavor but you can also use caster sugar if you like.
Add the eggs, one at a time, and beat it into the mixture. The mixture will thicken and become smoother.
Stir in the vanilla extract.
Add the mashed banana and chia seeds. Stir until mixed.
Fold in the dry ingredients. Stir until the flour is just moistened – do not over-mix.
Pour the batter into a greased and lined 9×5-inch loaf pan.
Bake at 170°C for 45-55 minutes, or until an inserted skewer emerges cleanly.
Allow the banana bread to cool completely in the pan before slicing and serving.
- 2 large eggs
- 4 large bananas, mashed
- 125g unsalted butter, melted
- 150g brown sugar
- 145g Prima cake flour, sifted
- 30g cocoa powder, sifted
- 2 teaspoon baking powder, sifted
- 1/2 teaspoon bicarbonate of soda, sifted
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1-2 tablespoons chia seeds
- In a bowl, stir the melted butter and sugar until mixed. I used brown sugar because brown sugar imparts flavor but you can also use caster sugar if you like.
- Add the eggs, one at a time, and beat it into the mixture. The mixture will thicken and become smoother.
- Stir in the vanilla extract.
- Add the mashed banana and chia seeds. Stir until mixed.
- Fold in the dry ingredients. Stir until the flour is just moistened – do not over-mix.
- Pour the batter into a greased and lined 9×5-inch loaf pan.
- Bake at 170°C for 45-55 minutes, or until an inserted skewer emerges cleanly.
- Allow the banana bread to cool completely in the pan before slicing and serving.
- I used 65g eggs for all my bakes.
This looks heavenly! If I use frozen bananas, do i need to adjust any other ingredients?
The thawed bananas from the microwave after mashed looks more watery. Thanks!
It should be okay to use frozen bananas. Theoretically you should not have to change anything!
Diana, that looks so chocolaty good!
Late night baking is therapeutic… I am trying out the recipe now for the first time. Hope it turns out well. 🙂
Worry not, it will!!
I’m with you. .. love this hassle free chocolate & chia seeds banana bread 🙂
Thank you so much Karen! <3
Hi Diana. Just to update you that I tried this lovely chocolate banana cake and love it! It’s moist and soft and smells great too. Thanks for sharing. Chloe
Thank you for your lovely feedback Chloe! <3
Hi Diana, I couldn’t wait for this cke to cool down.. gobbled it up warm. Its relly nice.
LOL, I am really really glad the recipe worked for you Joanna!
Would the banana cake recipe work with frozen bananas? As I have some in the freezer at the moment.
Hi Susanne it should be okay as long as the bananas have been thawed before use.
Hi Diana, I love banana cake! But I do not like butter, can I replace it with oil? May I know how much oil should I used?
Thanks & regards
Hi try the same amount and see if it works. I haven’t substituted butter for oil so I can’t tell you exactly how much to substitute.
Hi Diana, thank you for the reply. Will try it out.
Thanks very much for sharing!
You are most welcome Shirley!
Hello Diana! Can I check if it’s ok to reduce to sugar by 50%?
You can try!
Hi, can i use plain flour instead of cake flour?
Tks for sharing