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
- 9x13-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 9x13-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.
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.