This moist, tender, Chocolate Chip Banana Cake is a chocolate lovers dream with deep chocolate and banana flavor in every bite!
I am so happy to share this Chocolate Banana cake recipe with you. I originally posted this in 2016, but since then, I’ve improved the recipe. I have been testing it for a few months, and have finally achieved perfection! This cake is tender, moist and full of chocolaty goodness!
After a lot of trial and error, I ended up using my Award Winning Banana Bread recipe as a base. I don’t know why I didn’t try it sooner as it’s pretty spectacular! But who doesn’t love chocolate right? So there’s chocolate not only in the cake, but it’s also covered in chocolate chips! What could be better?
Why This Recipe Works
- The cocoa powder, vanilla, buttermilk, butter and brown sugar, add layers of flavor that pair perfectly with the bananas.
- Using a combination of brown and white sugars adds sweetness without being excessively sweet.
- The buttermilk & baking soda work together to rise into a beautiful tender cake.
This simple recipe will become a firm favorite in your home. It’s perfect as an after school snack or as a dessert served on its own or with vanilla ice cream, the choice is yours.
Ingredient Notes & Substitutions
- Bananas: This recipe is perfect for overripe bananas, but you can use any bananas you have on hand and keep reading for a guide on how to quickly ripen bananas.
- Cocoa Powder: I like to use Dutch process cocoa powder, but you can use any unsweetened cocoa powder you have on hand.
- Buttermilk: Any buttermilk works. Or you can make your own by mixing ¼ cup milk with 1 teaspoon of vinegar.
- Chocolate Chips: I use semi-sweet chocolate chips to balance sweetness, but you can use any you prefer.
- Sugar: A combination of white and brown sugar adds a depth of flavor. If you don’t have both it is also fine to use just one type.
- Flour: Use all-purpose flour/ or plain flour.
- Baking Soda: Always check your baking soda for its expiry date, out of date baking soda won’t work so well.
- Vanilla Bean Paste: I used vanilla bean paste, but this can be replaced with vanilla extract.
How To Quickly Ripen Bananas
This recipe is best using over ripe bananas that are brown or black. If all you have are yellow bananas, you can quickly ripen them by following one of the methods listed below.
- Add sliced bananas to a microwave-safe bowl and microwave them on high in 30 second intervals until soft and easily mashed with a fork.
- Place the unpeeled bananas on a baking sheet and bake for 15-20 minutes at 250°F/121°C.
Step By Step Instructions
Whisk the flour, cocoa powder, baking soda and salt in a medium bowl until well combined and set aside.
Pour the melted butter and oil over the sliced bananas. If your bananas are yellow you can do this while the butter is hot and leave to sit for a few minutes to help soften them.
Using a potato masher, fork, or pastry cutter mash the banana slices into the butter mixture until it’s all mashed together and fully combined.
Mix in the sugar, egg, and vanilla extract. Stir until smooth.
Combine the buttermilk and vanilla, mix in with the banana/butter mixture.
Mix the wet ingredients into the dry ingredients. Add ½ cup of the chocolate chips into the batter.
Pour the batter into a prepared 9 x 5 inch loaf pan (I like to use a cooking spray to grease my pan).
Sprinkle the remaining chocolate chips over the batter and bake in the oven for 45-50 minutes. It’s best to check after 40 minutes to see the progress as you don’t want to overcook the cake.
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes.
Run a knife around the edges of the cake and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm or the cake can also be served completely cooled.
Slice and enjoy!
Tips & Variations
- Be sure to follow the steps of the recipe. Mixing the wet and dry ingredients separately before combining them together helps to avoid overmixing which will result in a dense, tough cake.
- Measure your flour correctly by using a measuring cup meant for dry measurements, spoon the flour into the cup and then level off the top of the cup. This ensures you’re not adding extra flour, which will dry out the cake.
- To avoid the cake sticking to the pan, use a good quality, non-stick pan that’s well greased with baking spray or shortening instead of butter. Butter can actually cause sticking. When in doubt, line the pan with greased parchment paper.
- Try a mixture of dark, milk and white chocolate chips to top the cake.
- Add nuts, or even dates to the cake to give it some more texture.
- Try serving this cake with some vanilla ice cream to make it the ultimate dessert.
Make Storing and Freezing Instructions ❄
- On the counter: This cake will last in an airtight container at room temperature for up to 4 days. I wouldn’t advise storing the chocolate banana cake in the fridge as it will dry it out.
- In the freezer: Wrap this cake and place it in a freezer-safe container (without the chocolate chip topping) for up to 3 months.
FAQs
If your bananas aren’t ripe you can “ripen” them in the oven. Place the unpeeled bananas on a baking sheet and bake for 15-20 minutes at 250°F/121°C
Banana and chocolate is an amazing combination, dark chocolate works better as it helps to soften the sweetness of the bananas. But you can use any chocolate with bananas.
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Let’s Make Chocolate Chip Banana Cake
Ingredients
- 3 bananas very ripe or black
- 5 tablespoons butter melted and cooled
- 1 tablespoon canola oil or vegetable oil
- ¼ cup buttermilk at room temperature
- 2 eggs beaten
- 1 teaspoon vanilla
- 2 cups flour
- ½ cup cocoa powder
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips separated into two ½ cup portions
Instructions
- Preheat oven to 350°F. Grease a loaf pan with non-stick cooking spray or grease with shortening and set aside.
- Add the bananas to a bowl with the warm, melted butter and mash using a fork or potato masher.
- Add the oil, buttermilk, beaten eggs, and vanilla. Mix well to combine.
- In a second large bowl, whisk together the flour, cocoa powder, sugar, brown sugar, baking soda, and salt.
- Pour the wet ingredients into the dry ingredients and mix together with a wooden spoon until combined (the mixture will be thick).
- Fold in a ½ cup of the chocolate chips until combined into the batter.
- Spoon the mixture into prepared loaf pan, scatter the remaining ½ cup of chocolate chips over the top of the batter and bake for 45-55 minutes or until a cake tester inserted in the center of the bread comes out clean.
Tips + Notes
- Be sure to follow the steps of the recipe. Mixing the wet and dry ingredients separately before combining them together helps to avoid overmixing which will result in a dense, tough cake.
- Measure your flour correctly by using a measuring cup meant for dry measurements, spoon the flour into the cup and then level off the top of the cup. This ensures you’re not adding extra flour, which will dry out the cake.
- To avoid the cake sticking to the pan, use a good quality, non-stick pan that’s well greased with baking spray or shortening instead of butter. Butter can actually cause sticking. When in doubt, line the pan with greased parchment paper.
Denise says
Thank you Erren for this delicious recipe! I have been looking for a good chocolate banana cake recipe and this is definitely it! The cake is moist and full of flavor. I will definitely be making this again!
Erren Hart says
I’m so glad to hear it! Thank you for trying out this recipe and for leaving such a positive review. We’re glad you enjoyed it and hope you’ll come back again soon!
Christine says
Made this cake for birthday party. The adults raved over it! One guest said it was the best cake they ever had!
Erren Hart says
I love to hear that! Thanks for stopping by and sharing!!
Gwen says
My daughter went nuts for this cake!! It was super easy to make too!
Erren Hart says
So glad you enjoyed it!
Ginny says
Followed the recipe to a T and it turned out beautifully. I’m not a banana fan but I had some that were going bad, so I figured I would give this a try! It is delicious and gooey when warm but I also have enjoyed it at room temp. Will make again!
Erren Hart says
Lovely to hear! Thanks for the terrific feedback!