Banana Devil'S Food Cake
A rich and moist chocolate banana devil's food cake with deep chocolate flavor and subtle banana sweetness, perfect for chocolate lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Sift the flour once, then measure and sift again with salt, soda, and baking powder.
- Cream shortening, 2 tablespoons of buttermilk, and sugar until light and fluffy.
- Add eggs one at a time, beating after each addition.
- Mix in the mashed banana and melted chocolate.
- Combine the remaining buttermilk and vanilla; add dry ingredients alternately with the milk to the creamed mixture.
- Beat well until smooth.
- Pour the batter into an oiled 10 x 14-inch pan.
- Bake in a 350°F oven for 45 minutes.
Tips & Substitutions
For a richer chocolate flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have buttermilk, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. Ensure the chocolate is fully melted to prevent lumps in the batter. If you want to add texture, fold in some chopped nuts or chocolate chips before baking.
Serving Suggestions
Serve the cake warm or at room temperature, optionally dusted with powdered sugar or drizzled with chocolate ganache for added decadence. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream, making it a perfect dessert for gatherings. For a delightful twist, consider serving alongside fresh berries or a slice of Fabulous Flan(Lo-Fat).
Storage & Reheating
Store any leftover Banana Devil's Food Cake in an airtight container at room temperature for up to three days. If you prefer a longer shelf life, refrigerate it for up to a week. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds, just until it's slightly warm and the flavors are revived.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Devil'S Food Cake contains roughly 272 calories, with 6g protein, 53g carbohydrates, and 4g fat. It is a good source of calcium (12% of the Daily Value) and protein (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of flour for this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option, but the texture may be denser. Gluten-free flour blends can also work, but be sure to include a binding agent like xanthan gum to maintain structure.
What can I use instead of Crisco in this recipe?
If you're looking for a healthier alternative, unsalted butter or coconut oil can be used in place of Crisco. Both options will add a rich flavor, although the texture may vary slightly; butter will create a more tender cake.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs. Additionally, the edges should start to pull away from the pan, indicating it’s ready to be taken out of the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).