I have never tried using chocolate drinks as chocolate sauce, so I can’t give you the correct answer. However, I will not reduce the number of bananas and eggs as they are the sauce of flavor. If I try in the future, I will likely add 1/4 cup of chocolate drink to replace the choc chips as the cake can become too wet if too much liquid is in the recipe.

@KP Kwan,

How much Chocolate drink can I use if I do not use Chopped Chocolate? Do I need to reduce the amount of banana or eggs for liquid reduction?

Hi Ali,
My cake pan is 8×8= 64, and your is 10×6=60. So I would think you do not need to scale down cause it is about the same size I used in the recipe.
Thanks,
KP Kwan

Hi Linda,
I am glad to know that it worked and you enjoyed it.
If you get a small dome shape and not flat, it is entirely OK. Normally, the center is raised faster than the sides as it does not cling to the pan and is near the heating element on top.
KP Kwan

I have followed your baking advice, and make this recipe like a pro, hehehee. Thanks for taking the time to write every single line as a guideline. I didn’t put the chocolate but instead, I used walnut (3tbsp chopped) and some walnut on top.

Quick question, what I didn’t get the flat cake surface?

I will keep this recipe forever!

Love,
Linda

Hi Sally,
1. Baking soda is more potent than baking powder. If you use 4g of baking powder, 1g of baking soda will roughly have equal leaving powder.
2. However, baking soda works best if there is some acid in the recipe (e.g., lemon juice, orange juice, or anything sour). As for baking powder, there is no such problem. Also, baking powder is more stable, meaning it will still work well if you leave it aside. As for baking soda, you need to use it immediately after mixing with any liquid. Otherwise, the leavening power will depreciate rapidly.
3. In general, use not more than 4g (or less) of baking powder for 100g of all-purpose flour.
I hope this information is helpful to you.
Regards,
KP Kwan

I normally use baking soda for banana cake as always on my thought was for the texture to rise and soft.

Could you advise me what is the different for using baking soda or baking powder, which of these is better?

If I substitute using all purpose flour 250g, how much should I add for baking soda, or baking powder?

Before was slighty sticky and sometime not fluffy.

I saw your recipe last week and start baking it yesterday by following the steps given and the cake turns out moist and fluffy.

I added chocolate chips instead of block chocolate with walnuts and the choco taste is stronger.

Thank you and take care!

Hi Gary,
I would suggest reducing the temperature to 170°C and give it a try.
KP Kwan