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This moist, tender Chocolate Banana Cake is a chocolate lover’s dream, with deep chocolate and banana flavor in every bite!
I’m excited to share with you the recipe for this yummy Chocolate Banana cake. I first posted this recipe in 2016, but I’ve made it even better since then. I spent a few months testing it out, and I’m happy to say that I’ve finally made it perfect! This cake is soft, moist, and packed with chocolaty deliciousness!
After trying different things many times, I ended up using my Award Winning Banana Bread recipe as the starting point. I’m not sure why I didn’t try it earlier because it’s really amazing! But let’s be honest, who doesn’t love chocolate? So not only is there chocolate in the cake, but it’s also loaded with chocolate chips on top! What could be better than that?
Why This Recipe Works
- The combination of cocoa powder, vanilla, buttermilk, butter, and brown sugar creates layers of flavor that harmonize seamlessly with the bananas.
- Using brown and white sugar brings in just the right sweetness without becoming overly sugary.
- The collaboration of buttermilk and baking soda makes the cake rise beautifully and transform into a wonderfully tender delight.
This simple Chocolate Banana Cake recipe will become a firm favorite in your home. It’s perfect as an after-school snack, as a dessert served on its own, or with vanilla ice cream; the choice is yours.
Ingredient Notes & Substitutions
- Bananas: This recipe is ideal for overripe bananas, though any bananas you have will work. If your bananas aren’t quite ripe, I’ll guide you on how to speed up the ripening process.
- Cocoa Powder: I personally prefer Dutch process cocoa powder, but any unsweetened cocoa powder you have is suitable.
- Buttermilk: You can use any buttermilk. Alternatively, create your own by mixing ¼ cup of milk with 1 teaspoon of vinegar. This works like a charm!
- Chocolate Chips: I opt for semi-sweet chocolate chips to balance out the sweetness, but feel free to use your preferred type.
- Sugar: I suggest a mix of white and brown sugar for added flavor depth. If you only have one kind, that’s absolutely fine too.
- Flour: Choose all-purpose flour or plain flour for this recipe.
- Baking Soda: Always double-check the expiration date on your baking soda; using expired baking soda might not yield the best results.
- Vanilla Bean Paste: I used vanilla bean paste, but vanilla extract is a great substitute. Both work beautifully.
- Chopped Chocolate Topping: For an extra touch of chocolatey goodness, consider sprinkling chopped chocolate on top of the cake once it’s baked and cooled. You can use whatever chocolate you like best. This adds delightful texture and extra indulgence to each slice.
How To Quickly Ripen Bananas
This Chocolate Banana Cake recipe best uses over-ripe brown or black bananas. 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
Start by preheating your oven to 350°F (175°C). While the oven is heating up, prepare your loaf pan by greasing it with non-stick cooking spray or a thin layer of shortening. This prevents the cake from sticking to the pan during baking.
Whisk together 2 cups (240 grams) of flour, ½ cup (50 grams) of cocoa powder, ½ cup (100 grams) of granulated sugar, ¼ cup (50 grams) of brown sugar, ¾ teaspoon of baking soda, and ½ teaspoon of salt.
This step ensures that the dry ingredients are evenly combined, preventing any lumps and ensuring consistent flavor throughout the cake. Once mixed, set the mixture aside..
Place three very ripe bananas in a bowl, and add 5 tablespoons of the warm (not hot) melted butter and 1 tablespoon vegetable oil.
If your bananas are yellow, you can do this while the butter is hot and leave it to sit for a few minutes to help soften them before mashing.
Then, potato masher, fork, or pastry cutter, mash the bananas and combine them with the butter.
Add ¾ cup (180 ml) of room temperature buttermilk, 2 eggs, and 1 teaspoon of vanilla extract into the banana and butter mixture.
Mixing these wet ingredients separately ensures an even distribution of flavors and helps bind the cake’s ingredients together. Stir until smooth.
Mix the wet ingredients with the dry ingredients. Then, fold in ½ cup (85 grams) 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).
Bake in the oven for 45 to 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 while the cake is still hot, sprinkle a ½ (85 grams) cup of chopped chocolate over the cake and set it on a wire cooling rack. Let the cake cool in the pan for 10 – 15 minutes.
Run a knife around the edges of the cake and carefully remove it from the pan. Let the cake 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 chopped 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
How do you ripen bananas for banana cake?
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
Is banana and chocolate a good combination?
Banana and chocolate are 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.
Rate This Recipe
Recipe
Chocolate Banana Cake
Ingredients
- 3 bananas (very ripe or black)
- 5 tablespoons butter (melted and cooled)
- 1 tablespoon vegetable oil (or canola oil )
- ¾ cup buttermilk (at room temperature)
- 2 eggs
- 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
- ½ cup semi-sweet chocolate chips
- ½ cup chopped chocolate (for topping (optional))
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 the prepared loaf pan and bake for 45-55 minutes or until a cake tester inserted in the center of the bread comes out clean.
- While the cake is still hot, scatter the chopped chocolate over the top. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool. This cake can be served warm or at room temperature.
Tips
- 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.
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