Why I Love This Recipe
This Banana Chocolate Pistachio Cake is the perfect combination of rich, indulgent flavors and comforting sweetness. I love how easy it is to make, with simple ingredients that come together in no time. The air fryer gives the cake a soft, moist texture while keeping the edges slightly crispy. The ganache topping with milk chocolate and pistachios adds the perfect finishing touch, creating a deliciously rich and decadent cake. Whether for a quick dessert or a treat to impress guests, this cake is sure to become a favorite!
Banana Chocolate Pistachio Cake
Servings: 8-10
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories: Approximately 350 kcal per serving
This moist and flavorful cake features the delightful combination of banana, chocolate, and pistachios—and it’s all made in your air fryer! With a simple batter and a rich chocolate ganache topping, this cake is perfect for any occasion.
Ingredients
For the cake:
- 1 cup sugar
- 2 eggs
- 1 cup oil (vegetable or sunflower oil works best)
- 1 cup milk
- 1 cup hot water
- 3 tablespoons cocoa powder
- 2 cups flour
- 10g baking powder
- 3 bananas, sliced
For the ganache:
- 250ml cream
- 120g milk chocolate
- Pistachios, chopped, for topping
Instructions
- Prepare the Cake Batter:
In a large bowl, beat the eggs with the sugar until smooth and creamy. Add in the oil, milk, and hot water, and mix until well combined.
Stir in the cocoa powder, flour, and baking powder, and continue to mix until the batter is smooth and lump-free. - Prepare the Pan:
Grease the bottom of your air fryer pan with a little butter or oil. Slice the bananas and layer them evenly on the bottom of the pan. This will give the cake a delicious, soft banana layer at the bottom. - Pour the Batter:
Pour the prepared cake batter over the sliced bananas, ensuring it’s evenly distributed. - Bake the Cake:
Preheat the air fryer to 175°C/350°F. Place the pan in the air fryer basket and bake the cake for about 35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the cake should be firm to the touch. - Prepare the Ganache:
While the cake is baking, make the chocolate ganache by heating the cream in a small saucepan over medium heat. Once it begins to simmer, add the milk chocolate and stir until fully melted and smooth. - Top the Cake:
Once the cake is done, remove it from the air fryer and allow it to cool slightly. Pour the warm ganache over the top of the cake, spreading it evenly. Sprinkle with chopped pistachios for a crunchy finish. - Serve and Enjoy:
Allow the cake to cool completely, then slice and serve. Enjoy the rich chocolate flavor combined with the sweet bananas and crunchy pistachios!
Tips & Tricks
- Bananas: Make sure your bananas are ripe! The riper the bananas, the sweeter and more flavorful your cake will be.
- Chocolate: You can substitute dark chocolate or white chocolate for a different twist on the ganache topping.
- Oil: For a slightly healthier alternative, you can use coconut oil or olive oil instead of regular vegetable oil.
- Air Fryer Variations: Different air fryer models may have slightly different cooking times. If the cake isn’t done after 35 minutes, check it every 5 minutes until the center is fully cooked.
- Banana Layer: If you prefer a stronger banana flavor, add an extra sliced banana to the batter itself for a more intense banana presence in every bite.
Notes
- Serving Size: This recipe makes enough cake to serve 8-10 people depending on portion size.
- Ganache: The ganache will set as it cools, creating a nice, glossy finish on the cake.
- Cake Texture: The air fryer results in a super moist cake with slightly crisped edges, giving the perfect contrast in texture.
Storage
- Room Temperature: Store leftover cake in an airtight container at room temperature for up to 2 days.
- Refrigeration: If you prefer, you can refrigerate the cake for up to 5 days. The chocolate ganache may firm up in the fridge, but it will still be delicious.
- Freezing: To freeze the cake, wrap individual slices in plastic wrap or foil and place them in a freezer-safe bag. The cake can be frozen for up to 3 months. To reheat, simply warm in the microwave for a few seconds or in the air fryer for a couple of minutes.
FAQs
1. Can I use a different type of flour?
Yes, you can use whole wheat flour for a healthier alternative, though it may make the texture slightly denser. Gluten-free flour should also work, but you may need to experiment with the consistency.
2. What can I use instead of milk chocolate?
You can use dark chocolate or white chocolate if preferred. Each will bring its own unique flavor to the ganache.
3. Can I make this cake without an air fryer?
Yes! You can bake this cake in a traditional oven at 350°F (175°C) for approximately 40-45 minutes. Keep an eye on it to make sure it doesn’t overcook.
4. Can I use nuts other than pistachios?
Yes, feel free to swap pistachios with walnuts, almonds, or even hazelnuts for a different flavor and texture.
5. Can I double the recipe?
Absolutely! If you want to make a larger cake, just double the ingredients and use a bigger pan, adjusting the cooking time as necessary.
This Banana Chocolate Pistachio Cake is a dessert you won’t forget! With its rich ganache and crunchy pistachio topping, it’s perfect for any occasion. Whether you’re looking for a simple treat or something more indulgent, this cake has it all
