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Easy banana chocolate cake slice showing moist crumb, walnuts and dark chocolate chunks
Oumnia

Easy Banana Chocolate Cake (No-Mixer, 5 Min Prep)

Easy banana chocolate cake with walnuts and dark chocolate - just five minutes of prep using an immersion blender, zero stand mixer. Foolproof technique, moist tender crumb, bakes in 45 minutes. Serves 8.
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Prep Time 5 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 3 eggs
  • 1 pinch salt
  • 1 packet 7g vanilla sugar
  • 1 cup sugar
  • 3/4 cup melted butter
  • 3/4 cup milk
  • 2 ripe bananas
  • 3 cups all-purpose flour
  • 1 1/2 tsp baking powder 14g
  • 2 tbsp apple cider vinegar
  • 1 cup walnuts chopped (for topping)
  • 1 cup dark chocolate chunks for topping

Method
 

  1. Blend wet ingredients: Combine eggs, salt, vanilla sugar, sugar, melted butter, milk, and bananas in a large bowl. Use an immersion blender to blend until completely smooth and frothy (about 30-40 seconds).
  2. Sift and fold: Place a sieve over the bowl and sift in the flour and baking powder. Whisk gently until a smooth batter forms. Do not overmix.
  3. Add vinegar: Stir in the apple cider vinegar and mix well.
  4. Pour and top: Pour the batter into a round baking pan lined with parchment paper. Scatter walnuts and dark chocolate chunks evenly over the top.
  5. Bake: Bake in a preheated oven at 340°F (170°C) for 40 to 45 minutes until golden and cooked through.
  6. Cool: Let cool in the pan for 20 minutes, then turn out onto a wire rack to cool completely.

Notes

Use ripe bananas with brown spots for best flavor and blending.
Blend wet ingredients until frothy - this creates lift and air in the batter.
Don't overmix after adding flour or the cake will be tough.
Measure baking powder carefully - 14g is essential for proper rise.
Scatter walnuts and chocolate on top, don't stir them in - they'll stay textured and visible.
This cake stays moist for up to 2 days at room temperature.
Can be made ahead: prep dry ingredients the night before, blend wet ingredients and combine in the morning.