Chocolate Banana Cake Recipe
This Chocolate Banana Cake recipe combines rich chocolate and ripe bananas for a moist, flavorful dessert. Easy to make, it’s perfect for any occasion. The natural sweetness of bananas complements the deep cocoa, creating a deliciously indulgent treat.
Equipment
- Mixing bowls
- Whisk or electric hand mixer
- Measuring cups and spoons
- Rubber spatula
- 9x13-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!
Notes
One of the best things about this chocolate banana cake 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.