Chocolate Banana Cake is a moist, flavorful dessert that blends the richness of chocolate with the natural sweetness of ripe bananas. This cake has a soft crumb, deep cocoa flavor, and just the right touch of banana to make it feel comforting and familiar. It’s easy to make and even easier to love—perfect for casual baking or special celebrations.
Why You’ll Love This Recipe
I love how this cake combines two classic flavors into one indulgent treat. The banana keeps it super moist and adds a subtle fruitiness, while the cocoa delivers that rich, chocolatey depth I crave. Whether I’m baking it as a sheet cake or turning it into a layer cake with frosting, it always comes out beautifully. It’s also a great way to use up overripe bananas.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Unsweetened cocoa powder
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Baking soda
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Salt
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Overripe bananas, mashed
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Granulated sugar
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Brown sugar
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Eggs
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Vegetable oil or melted butter
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Buttermilk or milk + vinegar
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Vanilla extract
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Optional: chocolate chips or chunks
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Optional: frosting (chocolate, cream cheese, or ganache)
Directions
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I start by preheating the oven to 350°F (177°C) and greasing a 9×13-inch baking pan.
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In one bowl, I whisk together the flour, cocoa powder, baking soda, and salt.
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In another bowl, I mash the bananas and mix them with the sugars, eggs, oil, buttermilk, and vanilla until smooth.
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I slowly mix the dry ingredients into the wet until just combined.
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If I’m using chocolate chips, I fold them in at the end.
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I pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean.
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Once cooled, I frost it if I’m in the mood—or leave it plain for a lighter version.
Servings and timing
This recipe makes about 12–16 servings. Prep takes 15 minutes, and bake time is around 35–40 minutes. I usually let the cake cool for 30 minutes before slicing or frosting, bringing the total time to just over an hour.
Variations
Sometimes I use peanut butter chips instead of chocolate chips for a fun twist. I’ve also added chopped walnuts or pecans for extra texture. When I want something more decadent, I top it with a chocolate ganache or layer it with cream cheese frosting. For a healthier version, I’ve subbed in half whole wheat flour and reduced the sugar slightly.
Storage/Reheating
I store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. It also freezes beautifully—I wrap slices in plastic and foil for up to 2 months. To reheat, I microwave a slice for about 10–15 seconds to bring back the softness.
FAQs
Can I use frozen bananas?
Yes, I thaw and drain them before mashing. They work perfectly in this recipe and often add even more moisture.
What kind of frosting works best?
I love using chocolate buttercream, but cream cheese or even peanut butter frosting pairs wonderfully with the banana flavor.
Can I make cupcakes with this batter?
Absolutely. I divide the batter into muffin tins and bake for about 18–20 minutes. It makes great cupcakes for parties or portion control.
Is it okay to use whole wheat flour?
Yes, I’ve used half whole wheat and half all-purpose flour to keep a good texture while adding fiber.
How ripe should the bananas be?
The riper, the better. I use bananas with plenty of brown spots—they’re sweeter and mash more easily.
Conclusion
Chocolate Banana Cake is a go-to recipe for when I want something rich, moist, and a little nostalgic. It’s an ideal way to use up overripe bananas and satisfy any chocolate craving in one go. Whether I keep it simple or dress it up with frosting, it’s always a hit at my table.
Print
Chocolate Banana Cake
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: ~1 hour 15 minutes (including cooling)
- Yield: 12–16 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
Chocolate Banana Cake is a rich, moist dessert that perfectly blends ripe bananas and deep cocoa flavor. With a tender crumb and a comforting taste, this easy-to-make cake is ideal for casual bakes, family gatherings, or special occasions. It’s a delicious way to use up overripe bananas and satisfy any chocolate craving.
Ingredients
- 1¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 3 ripe bananas, mashed
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- ¾ cup buttermilk (or ¾ cup milk + 1 tbsp vinegar, let sit 5 min)
- 1 teaspoon vanilla extract
- Optional: ½–1 cup chocolate chips or chunks
- Optional: chocolate frosting, cream cheese frosting, or ganache
Instructions
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Preheat oven to 350°F (177°C). Grease a 9×13-inch baking pan.
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In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
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In a separate bowl, mash bananas and mix with sugars, eggs, oil, buttermilk, and vanilla until smooth.
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Gradually stir dry ingredients into the wet mixture until just combined.
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Fold in chocolate chips if using.
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Pour batter into prepared pan. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool completely before frosting or serving.
Notes
- Swap chocolate chips for peanut butter chips, walnuts, or pecans for added texture.
- Frost with chocolate buttercream, cream cheese, or a simple ganache for a decadent finish.
- Use half whole wheat flour for a healthier twist without sacrificing texture.
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