Recipe: Banana chocolate sheet cake

A super easy, delicious and moist banana chocolate cake. No whipping or machine required!

Author: Bear Naked Food

Recipe type: Dessert, Baking

Serves: 8 - 10 pax

Ingredients:

• 1 cup (200 g) caster sugar
• 1 cup (130 g) all-purpose flour
• ⅓ cup (35 g) unsweetened cocoa powder (I’m using regular)
• ¾ tsp baking powder
• ¾ tsp baking soda
• ¼ teaspoon salt
• 1 large egg
• 1 very ripe large banana – mashed with fork
• ½ cup (120 ml) warm water
• ¼ cup (60 ml) milk
• ¼ cup (60 ml) vegetable oil
• ¾ tsp pure vanilla extract
• 
  
• Chocolate Ganache:
• 4 oz (110 g) semisweet or bittersweet chocolate chips
• ¾ cup (180 ml) heavy whipping cream
• ½ tbsp (7 g) unsalted butter

Full instructions:

1. Preheat oven to 180°C/350°F.
2. In a large bowl, add in flour, sugar, cocoa powder, salt, baking powder and baking soda and mix well. Set aside.
3. In another medium bowl, add in mashed banana, egg, milk, warm water, oil, vanilla extract and mix well.
4. Add the wet ingredients to the dry ingredients and mix gently, until just combined. Do not overmix or the cake will be tough.
5. Pour the watery batter into a 20 x 20 greased square cake tin or sheet pan and bake for 25 mins or until a skewer inserted comes out clean.
6. Let it cool in the cake tin set on a wire rack. You could choose to remove the cake from the cake tin or leave it in.
7. Prepare the chocolate ganache by melting the 3 ingredients in a microwave or in a heatproof bowl set over a pot of simmering water. Let it cool completely.
8. Drizzle the ganache and spread all over the cake with a flat spatula or butter knife.
9. Let it set in the fridge for 30 mins before cutting.
10. Optional: top with your favorite crushed nuts (i.e almonds, walnuts, etc) or sprinkle funfetti color sprinkles all over.