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

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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.