Chocolate banana cake recipe is a delightful dessert that combines the rich, indulgent flavor of chocolate with the natural sweetness and moistness of ripe bananas.
This cake is a perfect blend of two beloved flavors, creating a treat that’s both comforting and decadent. The cake is incredibly versatile, making it suitable for a variety of occasions.
It can be served as a casual afternoon snack, a comforting family dessert, or even dressed up for a special celebration.
With its moist crumb and rich chocolate flavor, it’s a crowd-pleaser that’s sure to impress. This recipe is straightforward and approachable, making it a great choice for both novice bakers and seasoned enthusiasts.
Whether enjoyed plain or adorned with frosting, chocolate banana cake recipe is a treat that brings a touch of sweetness to any moment.
How To Prepare Chocolate Banana Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Total time: 1 hour 10-15 minutes
Course: Dessert
Cuisine: American
Calories: 280
Yield: 1 loaf
Equipment Needed
- 9×13-inch baking pan or two 8-inch round cake pans
- Mixing bowls
- Electric mixer (stand or hand-held)
- Measuring cups and spoons
- Sifter (optional)
- Spatula
- Cooling rack
Ingredients
For the Cake:
- 2 1/4 cups (285 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups (285 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 4 large eggs
- 4 1/2 ripe bananas, mashed (about 2 1/4 cups)
- 1 cup (240 ml) buttermilk or milk
- 1 1/2 teaspoons pure vanilla extract
For the Frosting:
- 600 g (3 cups) dark chocolate (58% couverture chocolate)
- 600 g (2 1/2 cups) heavy cream
- 3 cups (375 g) powdered sugar
- 3 tablespoons milk or cream
- 1 1/2 teaspoons pure vanilla extract
Instructions
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
4. Add Eggs: Beat in the eggs, one at a time, mixing well after each addition.
5. Incorporate Bananas: Stir in the mashed bananas, buttermilk, and vanilla extract until combined.
6. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
8. Prepare Frosting: While the cakes are cooling, heat the heavy cream in a saucepan until just simmering. Pour it over the chopped dark chocolate in a bowl and let it sit for a few minutes. Stir until smooth. Allow it to cool slightly, then mix in the powdered sugar, milk or cream, and vanilla extract until well combined.
9. Frost the Cake: Once the cakes are completely cool, spread frosting between the layers and on top and sides of the cake.
10. Serve and Enjoy: Slice and serve your delicious banana chocolate cake!
Special Note
One of the best things about this chocolate banana cake recipe is its versatility. If you’re feeling adventurous, you can add a handful of chopped nuts or even swirl in some peanut butter for an extra layer of flavor.
This cake also freezes well, so if you have leftovers (which I doubt!), you can wrap individual slices in plastic wrap and freeze them for up to three months.
Just thaw and enjoy whenever a chocolate craving strikes.
Extra Perfects Making Tips
1. Use Overripe Bananas: For the best flavor and moisture, use bananas that are overripe and speckled with brown spots. These bananas are sweeter and will add natural sweetness and richness to your cake.
2. Measure Ingredients Accurately: Baking is a science, so accurate measurements are crucial. Use measuring cups and spoons for dry ingredients and a liquid measuring cup for wet ingredients. Level off dry ingredients with a knife for precise measurement.
3. Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix until just combined. Overmixing can develop the gluten in the flour, resulting in a dense and chewy cake rather than a light and tender one.
4. Preheat Your Oven: Always preheat your oven to the correct temperature before placing your cake inside. An oven that’s too hot or too cold can affect the cake’s rise and texture. Use an oven thermometer if you’re unsure of your oven’s accuracy.
5. Cool the Cake Properly: Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack. This helps the cake set and prevents it from breaking apart. Cooling it completely before frosting will also help the frosting stay in place and not melt.
How To Store Chocolate Banana Cake
To keep your chocolate banana cake fresh and moist, store it in an airtight container at room temperature for up to three days.
If you live in a particularly warm or humid environment, you might want to refrigerate it instead, which will extend its freshness for up to a week.
Just make sure the cake is completely cooled before storing to avoid condensation, which can make the cake soggy.
Conclusion
Chocolate banana cake recipe is a delightful fusion of two favorite flavors, offering a rich and moist dessert that’s perfect for any occasion.
Its combination of ripe bananas and decadent chocolate creates a flavor profile that’s both comforting and indulgent.
This chocolate banana cake recipe is incredibly versatile, allowing for various adaptations and toppings to suit your preferences.
The moist crumb and deep chocolate flavor make this cake an irresistible treat that can be enjoyed as a casual snack or a special dessert.
The combination of chocolate and banana not only provides a unique twist on traditional cake flavors but also offers a comforting and satisfying dessert experience.
Enjoy the process of baking and the pleasure of sharing this wonderful cake with loved ones.
Chocolate Banana Cake Recipe
Equipment
- 9×13-inch baking pan or two 8-inch round cake pans
- Mixing bowls
- Electric mixer (stand or hand-held)
- Measuring cups and spoons
- Sifter (optional)
- Spatula
- Cooling rack
Ingredients
For the Cake:
- 1 1/2 cups 190 g all-purpose flour
- 1/2 cup 50 g unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup 115 g unsalted butter, softened
- 1 cup 200 g granulated sugar
- 2 large eggs
- 3 ripe bananas mashed (about 1 1/2 cups)
- 1/2 cup 120 ml buttermilk or milk
- 1 teaspoon pure vanilla extract
For the Frosting (optional):
- 1/2 cup 115 g unsalted butter, softened
- 1/4 cup 25 g unsweetened cocoa powder
- 2 cups 250 g powdered sugar
- 2 tablespoons milk or cream
- 1 teaspoon pure vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans, or line them with parchment paper.
- Mix Dry Ingredients: In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat together softened butter and sugar until light and fluffy.
- Add Eggs: Mix in the eggs one at a time, beating well after each addition.
- Combine Bananas and Vanilla: Stir in mashed bananas and vanilla extract.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the banana mixture, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Bake: Pour the batter into the prepared pan(s). Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
- Frost (Optional): If desired, beat together butter, cocoa powder, powdered sugar, milk, and vanilla extract until smooth. Spread over the cooled cake.