Chocolate Banana Cake

This simple cake really wowed me to the max.  It was indeed a real SURPRISE to see a bake that is soo soft and fluffy.  

Anyway, the moment the cake landed on my hands when I was unmoulding it, I already knew that it would be one hell of a good cake.  True enough, this babe is just gorgeously soft, light, moist and luscious.  Whatever it is, you just have got to try baking one to believe it.

After my successful and satisfying attempt trying her Chocolate Caramel Banana Upside-down Cake), I must give my credit, again to Joyce of Kitchen Flavours for sharing this amazing secret.  I am linking back her post and recipe here for your further read-up.   

Seriously, if you are free and want to find something to bake, do give this recipe a shot. Till then, have a great day ahead. 

Chocolate Banana Quick Cake
Makes one 9x5-inch loaf cake, serving 8

1-1/4 cups (5.3oz/151gm) all-purpose flour
1/4 cup (0.8oz/23gm) Dutch-processed cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick/4oz/113gm) unsalted butter, softened
1 cup (7oz/200gm) granulated sugar
2 large eggs
1-1/3 cups (320ml) mashed ripe bananas (about 3 medium bananas)
1 teaspoon vanilla extract
1/2 cup (4.2oz/121gm) sour cream (I use yoghurt)
4 ounces (113gm) bittersweet chocolate, finely chopped (I use chocolate chips)


Method:

1. Position a rack in the center of the oven and preheat the oven to 350F. Grease the bottom and sides of a 9x5-inch loaf pan.
2. Sift together the flour, cocoa powder, baking soda, and salt into a medium bowl. Whisk to combine, and set aside.
3. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 1 minute. Gradually beat in the sugar and beat at high speed until well blended, about 2 minutes. At medium speed, beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Add the mashed bananas and vanilla extract and mix at low speed until blended. Add the flour mixture at low speed in three additions, alternating it with the sour cream in two additions. Remove the bowl from the mixer stand and stir in the chopped chocolate. Scrape the batter into the prepared pan and smooth the top with a spatula.
4. Bake the cake for 55 to 65 minutes, until a cake tester inserted into the center comes out clean (except for any melted chocolate). Cool the cake in the pan on a wire rack for 15 minutes.
5. Unmold the cake onto the rack, turn right side up, and cool completely.

Store at room temperature, covered in foil, for up to 5 days.