Chocolate Banana Cake Recipe s a rich and moist dessert made by blending ripe bananas with cocoa and chocolate to create a soft, flavorful cake.
The natural sweetness of bananas enhances the deep cocoa flavor, making every bite indulgent. It’s incredibly delicious, offering a balance of sweetness and a touch of fruitiness wrapped in a chocolatey layer.
One evening, inspired by the overripe bananas on my counter and a craving for something sweet, I decided to create this Chocolate Banana Cake Recipe.
Now, I will guide the process to make Chocolate Banana Cake Recipe, a recipe that brings joy and comfort straight from the oven.
How To Prepare Chocolate Banana Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Total time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Calories: 520
Yield: 12 servings
Kitchen Utensils Needed
- Mixing bowls
- Whisk or electric hand mixer
- Measuring cups and spoons
- Rubber spatula
- 9×13-inch cake pan or two 9-inch round cake pans
- Saucepan
- Heatproof bowl (for chocolate melting)
- Wire rack (for cooling)
- Offset spatula (for frosting)
Ingredients
For the Cake:
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 4 large eggs
- 4 1/2 ripe bananas, mashed (about 2 1/4 cups or 560g)
- 1 1/2 teaspoons vanilla extract
- 3/4 cup vegetable oil
- 2 cups hot simmering water
For the Chocolate Frosting:
- 3 cups dark chocolate (58% couverture recommended)
- 2 1/2 cups heavy cream
- 375g powdered sugar
- 1 1/2 teaspoons pure vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease and line your baking pan(s). In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In another large mixing bowl, whisk together the sugar and eggs until light and fluffy.
2. Stir in the mashed bananas, vegetable oil, and vanilla extract. Mix well. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Slowly pour in the hot water, mixing gently until smooth. The batter will be thin—this is normal.
3. Pour the batter evenly into the prepared pan(s). Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
4. Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
5. In a saucepan, heat the heavy cream until it begins to simmer (don’t boil). Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let sit for 2–3 minutes, then stir until smooth and fully melted.
6. Mix in the powdered sugar and vanilla extract until creamy and glossy. Let the frosting cool slightly until it thickens to a spreadable consistency.
7. Once the cake has cooled completely, spread the chocolate frosting evenly over the top and sides.
8. Optionally, decorate with banana slices, chocolate shavings, or nuts. Slice and serve!
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.
Tips For Best Results
➢ The key to a moist and flavorful cake is using bananas that are well overripe. They should be soft, with brown spots or even fully brown. These bananas are sweeter and provide extra moisture to the cake.
➢ Always sift your dry ingredients like flour and cocoa powder. This helps prevent lumps and ensures an even distribution of the leavening agents (baking powder, baking soda) for a lighter, fluffier cake.
➢ When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake, so be gentle and avoid excessive stirring.
➢ Let the cake cool completely before applying the frosting. If the cake is still warm, the frosting will melt and slide off, compromising both texture and appearance.
➢ After frosting, let the cake chill in the fridge for about 30 minutes. This helps the frosting set properly, making it easier to slice and giving a smoother finish to the cake.
Serving Suggestions
Chocolate banana cake can be served plain to enjoy its rich, moist flavor, or lightly dusted with powdered sugar for a simple finish.
A thin layer of cream cheese or peanut butter spread on top adds a tasty twist. Pair each slice with a glass of cold milk or a warm latte for a comforting combination.
For a festive touch, top the cake with chocolate curls or a few caramelized banana slices. This cake is enjoyable as a dessert or a sweet afternoon snack.
How To Store Chocolate Banana Cake Recipe
To store chocolate banana cake recipe, let it cool completely, then cover it tightly with plastic wrap or place it in an airtight container.
Keep it at room temperature for up to two days, or refrigerate for up to five days for longer freshness. For even longer storage, wrap slices in plastic wrap and freeze in a sealed container for up to three months.
Thaw in the refrigerator or at room temperature before serving. This helps maintain its moisture and rich flavor.
Conclusion
I truly enjoyed making this chocolate banana cake recipe. The taste of ripe bananas combined with rich cocoa creates a soft and moist texture that melts in the mouth.
Every bite brings a deep, comforting flavor that feels like a sweet reward. This chocolate banana cake recipe filled the kitchen with an amazing aroma and brought smiles to everyone who tried it.
I made it using simple ingredients and easy steps, and the result was more than satisfying. I hope others enjoy baking and tasting this delightful chocolate banana cake recipe as much as I did.
Chocolate Banana Cake Recipe
Equipment
- Mixing bowls
- Whisk or electric hand mixer
- Measuring cups and spoons
- Rubber spatula
- 9×13-inch cake pan or two 9-inch round cake pans
- Saucepan
- Heatproof bowl (for chocolate melting)
- Wire rack for cooling
- Offset spatula (for frosting)
Ingredients
For the Cake:
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 4 large eggs
- 4 1/2 ripe bananas mashed (about 2 1/4 cups or 560g)
- 1 1/2 teaspoons vanilla extract
- 3/4 cup vegetable oil
- 2 cups hot simmering water
For the Chocolate Frosting:
- 3 cups dark chocolate 58% couverture recommended
- 2 1/2 cups heavy cream
- 375 g powdered sugar
- 1 1/2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line your baking pan(s). In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In another large mixing bowl, whisk together the sugar and eggs until light and fluffy.
- Stir in the mashed bananas, vegetable oil, and vanilla extract. Mix well. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Slowly pour in the hot water, mixing gently until smooth. The batter will be thin—this is normal.
- Pour the batter evenly into the prepared pan(s). Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a saucepan, heat the heavy cream until it begins to simmer (don’t boil). Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let sit for 2–3 minutes, then stir until smooth and fully melted.
- Mix in the powdered sugar and vanilla extract until creamy and glossy. Let the frosting cool slightly until it thickens to a spreadable consistency.
- Once the cake has cooled completely, spread the chocolate frosting evenly over the top and sides.
- Optionally, decorate with banana slices, chocolate shavings, or nuts. Slice and serve!