This Luscious Banana Chocolate Plumcake combines the natural sweetness of ripe bananas, the richness of chocolate, and the chewy tang of dried plums (prunes) for a cake that’s as indulgent as it is comforting. Perfect for any occasion, this cake is moist, flavorful, and easy to make. Whether you’re treating yourself or sharing it with loved ones, it’s a dessert that’s sure to impress.
Why You’ll Love This Luscious Banana Chocolate Plumcake
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A Perfect Combination of Flavors: The rich chocolate flavor complements the sweet bananas and tangy dried plums, creating a unique and delicious flavor profile.
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Moist and Tender: The bananas provide moisture, while the cocoa and plums give it depth and texture.
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Easy-to-Make: With simple ingredients and easy-to-follow steps, you’ll be able to bake this masterpiece effortlessly.
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Customizable: This cake can be adapted to suit various dietary needs, such as making it vegan, gluten-free, or sugar-free.
Ingredients for Luscious Banana Chocolate Plumcake
Wet Ingredients
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2 large ripe bananas (about 1 ½ cups mashed)
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¾ cup granulated sugar (or coconut sugar as a substitute)
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¼ cup maple syrup (for added sweetness)
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¼ cup non-dairy milk (such as almond or oat milk)
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½ cup melted butter (or coconut oil for a dairy-free version)
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2 large eggs (room temperature)
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1 tsp vanilla extract
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1 tsp apple cider vinegar
Dry Ingredients
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1 ¾ cups all-purpose flour (substitute with whole wheat or gluten-free flour for a healthier or gluten-free option)
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¼ cup unsweetened cocoa powder (for a rich chocolate flavor)
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1 tsp baking powder (helps the cake rise)
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½ tsp baking soda (prevents the cake from being dense)
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2 tsp cinnamon (adds warmth and depth)
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½ tsp nutmeg (for extra spice)
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½ tsp salt
Add-ins
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½ cup dried plums (prunes), chopped (provides a chewy texture and slight tang)
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⅓ cup walnuts, chopped (optional, for crunch)
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⅓ cup vegan chocolate chips (optional, for an extra chocolatey treat)
For Topping
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2 bananas, sliced (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Preheat and Prepare the Pan
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Preheat your oven to 350°F (175°C).
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Grease and line a loaf or bundt pan with parchment paper to ensure easy removal after baking.
2. Mash the Bananas
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In a large mixing bowl, mash your ripe bananas using a fork or potato masher until smooth. The more mashed, the better!
3. Mix Wet Ingredients
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In a separate bowl, whisk together melted butter, granulated sugar, maple syrup, non-dairy milk, eggs, vanilla extract, and apple cider vinegar. Stir until the mixture is smooth and combined.
4. Combine Dry Ingredients
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In another bowl, sift together flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt.
5. Mix Wet and Dry Ingredients
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Slowly add the dry ingredients to the wet mixture, stirring gently with a spatula. Be careful not to overmix—just fold everything until fully combined.
6. Add Bananas and Dried Plums
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Fold in the mashed bananas and chopped dried plums (and optional chocolate chips and walnuts if using). Mix gently to combine.
7. Bake the Cake
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Pour the batter into your prepared pan and smooth the top with a spatula.
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Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean (or with just a few crumbs attached). If the top begins to brown too quickly, cover it with aluminum foil.
8. Cool and Serve
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Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
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Then transfer it to a wire rack to cool completely before serving.
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Garnish with sliced bananas and a dusting of powdered sugar for an extra touch.
Notes:
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Overripe Bananas: The key to this cake’s moistness and natural sweetness. The more brown spots, the better!
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Room-Temperature Ingredients: Ensure your eggs and butter are at room temperature for smoother mixing.
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Don’t Overmix: Mix until just combined to avoid a dense texture.
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Vegan Substitutes: Replace eggs with flax eggs (1 tbsp ground flaxseeds + 3 tbsp water per egg), and use plant-based butter and non-dairy milk.
Storage Instructions
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Room Temperature: Store the cake at room temperature, tightly wrapped, for up to 3 days.
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Freezing: Wrap individual slices in plastic wrap and store in an airtight container for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ)
Can I make this Luscious Banana Chocolate Plumcake vegan?
Yes! Replace the eggs with flax eggs (1 tablespoon ground flaxseeds mixed with 3 tablespoons water for each egg) and use plant-based butter and non-dairy milk.
Can I substitute the sugar with a healthier option?
Absolutely! You can use coconut sugar or maple syrup in place of granulated sugar. If using a liquid sweetener, adjust the liquid ratio slightly.
Can I make this cake gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure your other ingredients, like baking powder, are also certified gluten-free.
How do I keep my Luscious Banana Chocolate Plumcake moist?
Using overripe bananas is key! Also, don’t overbake the cake, and store it properly to retain moisture.
Conclusion:
This cake is the perfect treat for anyone who loves the combination of bananas, chocolate, and plums. Whether you’re serving it at a special occasion or just treating yourself, this Luscious Banana Chocolate Plumcake is sure to be a hit. Gather your ingredients, follow the simple steps, and enjoy a slice of this indulgent dessert!
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Luscious Banana Chocolate Plumcake
Description
This banana chocolate plumcake combines the best of banana bread and chocolate cake with a hint of tangy dried plums. Perfectly moist, easy to make, and a crowd-pleaser every time!
Ingredients
For the Cake:
2 large ripe bananas (overripe works best)
1 ¾ cups all-purpose flour (can substitute with whole wheat flour for a healthier option)
¼ cup unsweetened cocoa powder (adds a rich chocolate flavor)
1 tsp baking powder (helps the cake rise)
½ tsp baking soda (keeps the cake light)
¾ cup granulated sugar (adjust sweetness as needed, or substitute with healthier options)
½ cup unsalted butter (melted, or use coconut oil for dairy-free)
2 large eggs (room temperature)
1 tsp vanilla extract
½ cup dried plums (prunes), chopped (adds a chewy texture and slight tang)
For the Cream Cheese Icing:
4 oz cream cheese, room temperature
4 tbsp unsalted butter, room temperature
1 cup powdered sugar, sifted
1 tsp pure vanilla extract
Instructions
1. Prepare the Pan:
Preheat your oven to 350°F (175°C).
Grease and line a loaf or bundt pan with parchment paper for easy removal.
2. Mash the Bananas:
In a large bowl, mash the ripe bananas with a fork or potato masher until smooth.
3. Mix Wet Ingredients:
In a separate bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract. Stir until well combined.
4. Combine Dry Ingredients:
Sift together the flour, cocoa powder, baking powder, and baking soda in another bowl.
5. Mix Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet mixture, mixing gently with a spatula until fully incorporated. Be careful not to overmix.
6. Add Bananas and Dried Plums:
Fold in the mashed bananas and dried plums to the batter.
7. Bake the Cake:
Pour the batter into your prepared pan, smoothing the top.
Bake for 50-60 minutes, or until a toothpick inserted comes out clean or with a few crumbs attached.
If the top starts to brown too quickly, cover it with aluminum foil.
8. Cool and Serve:
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, slice and serve as-is or with a dollop of cream cheese icing.
Cream Cheese Icing:
Mix the Icing:
In a small bowl, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract and mix on low until combined, then increase speed to high until creamy.
Top the Cake:
Spoon the icing over the cooled cake, spreading it evenly.
Notes
Use Overripe Bananas:
The more brown spots on your bananas, the sweeter and more flavorful your cake will be.
Room-Temperature Ingredients:
Make sure the eggs and butter are at room temperature to ensure even mixing.
Don’t Overmix:
Stir the batter just until combined to keep the cake light and airy.
Add Nuts or Mix-ins:
Walnuts, pecans, or even chocolate chips complement the flavors beautifully.
Store Properly:
Store the cake wrapped in plastic wrap at room temperature for up to 3 days, or freeze for up to 2 months.
Serving Suggestions:
With Whipped Cream or Ice Cream: A scoop of vanilla ice cream or a dollop of whipped cream enhances the indulgence.
With Chocolate Sauce: Drizzle with chocolate sauce for an extra layer of chocolatey goodness.
Garnished: Garnish with powdered sugar or chocolate shavings for a beautiful presentation.
FAQ:
Q1: Can I make this cake vegan?
Yes, use flax eggs (1 tbsp ground flaxseeds + 3 tbsp water for each egg) and plant-based butter. Replace milk with almond or oat milk for a dairy-free version.
Q2: Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend and ensure your baking powder is certified gluten-free.
Q3: How do I keep the cake moist?
Use overripe bananas, which provide moisture, and avoid overbaking. Store in an airtight container to keep it fresh.
