Chocolate Banana Mini Cakes

This recipe for moist chocolate banana mini cakes is the perfect way to use up ripe bananas.

After chocolate chip banana cookies, here come chocolate banana mini cakes. I'm just thinking about those poor ripe bananas, you know. I want you to use them up, and making these chocolate banana cakes is the perfect way to do just that.
Chocolate and banana is a well-known flavor pairing, and these mini cakes showcase just how amazing a pairing it is. You could also use a muffin pan to make these chocolate banana cakes.
These chocolate banana mini cakes stay soft and moist, even after a couple days left on the kitchen counter.


Let me know in the comments if you make these chocolate banana mini cakes ! You can also share a picture on Instagram by tagging @acupofsprinkles and using the hashtag #acupofsprinkles !

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Here's the recipe for chocolate banana mini cakes :

Chocolate Banana Mini Cakes
by A Cup Of Sprinkles
Adapted from Marsha’s Baking Addiction

This recipe for moist chocolate banana mini cakes is the perfect way to use up ripe bananas.

Cook time : 20 to 25 minutes
6 mini cakes

Ingredients :
85g of flour
25g of cocoa powder
75g of sugar
1 tsp of baking powder
1/4 tsp of baking soda
1/8 tsp of salt
1 ripe banana, mashed
120g of plain yogurt
1 small egg
2 tbsp of vegetable oil
1 tsp of vanilla extract

Instructions :

Preheat the oven.

Whisk together the dry ingredients (flour, cocoa powder, sugar, baking powder and baking soda), and set aside.

In another bowl, mix the banana, yogurt, egg, oil and vanilla extract.

Mix in the dry ingredients.

Grease (and/or line with baking paper) a mini loaf pan and divide the batter evenly (about ¾ full). Bake for 20 to 25 minutes (150°C/180°C), until a toothpick inserted in the middle comes out dry.

Let cool for a few minutes before taking the chocolate banana mini cakes out of the pan.