This one layer Chocolate banana cake is the perfect dessert to make when you have leftover bananas but don’t want to make banana bread. It’s rich, fluffy, and has double the chocolate flavor from chocolate chips that are added to the batter. This recipe uses 3 bananas and is easily made in a 9″ cake or loaf pan.

A chocolate banana cake with a slice cut out on brown parchment paper.
Eat this cake by itself or top with chocolate fudge frosting.

If you have 3 spotted bananas on your counter right now and are craving something chocolatey- this is the perfect cake to make!

What I love about it is that you can make it in a loaf pan, a 9″round cake pan, or spring form pan. It’s rich and chocolatey plus has an undertone of banana giving you that classic combo you love. Plus the whole cake is studded with chocolate chips because who doesn’t love more chocolate?

As a professional baker and someone who overestimates just how many bananas her family will eat in a week- baking with bananas is something I do very often. From moist banana bread, to banana cake, and even banana brownies, there is always a different dessert you can choose from.

This chocolate banana cake is also low maintenance. It’s so good that you can eat it on it’s own or you can take it over the top and frost it with chocolate fudge frosting, chocolate cream cheese frosting, or for a fun twist try Nutella Frosting.

Using overripe bananas

Don’t  throw away your overripe bananas! Use them instead to bake with, or peel them, wrap them in plastic and then freeze for another baking session.

3 spotted bananas on a tan cloth.
The spottier the banana, the sweeter it will be!

An overripe banana is perfect for baking with. The darker and more spotted and bruised it is, the sweeter it will be in the recipe. This means you no longer have to waste them!

Making the cake from scratch

You can either make this recipe by hand in a medium sized bowl, or in your mixer. I prefer to make it by hand, but it is up to you!

Mash the banana in the bowl you are making the cake in. This can be a one bowl cake! The bananas don’t have to be totally mashed up. There can be some lumps. Add the butter with the sugars and mix with a spatula (or the paddle attachment if using a stand mixer) until a think paste forms.

Next add in the eggs one at a time, mixing in between. Add in the vanilla and give it a good stir. Then add in the dry ingredients but don’t mix just yet!

Mashed bananas in a glass bowl on a tan linen.
It’s ok if there are lumps!
A mixture of mashed banana, butter, brown sugar, and white sugar.
This is what the banana, butter, sugar mixture should look like.

Chocolate chips in the batter

Add the chocolate chips right on top of the flour and dust them around lightly with your fingers.

Pro tip: Chocolate chips need to be dusted with flour before adding them to any cake batter or else they will sink to the bottom of the cake. Dusting them with flour allows for the chocolate chips to disperse evenly throughout. This goes for any kind of add ins- nuts, dried fruit, etc.

If you are using your stand mixer I recommend adding in your chocolate chips by hand so they don’t get crushed up.

Spray a 9″ cake pan or spring form pan with baking spray or line with parchment paper. Pour the batter in and dot with a couple extra chocolate chips.

Bake on 350° for 40-45 minutes or until the edges of the cake start to break away from the cake pan and a toothpick inserted comes out with moist crumbs

Remember that the darker your pan is the quicker the loaf will bake, so if you are baking in a glass pan or a lighter colored pan, it may take a little longer.

Flour and chocolate chips added to a batter for chocolate banana cake.
Don’t mix the flour in yet! First add the chocolate chips and dust them with the flour. Then mix.
A springform pan lined with parchment paper.
To line a springform pan– release the top and place a piece of parchment paper over the bottom. Then place the top over and lock- it’s that easy!
Batter for chocolate banana cake in a springform pan lined with parchment paper.
Smooth out the batter so it’s even across the pan.
Chocolate banana cake on a brown piece of parchment paper.
See how the chocolate chips didnt sink?

Add ins

Feel free to add in other things like nuts. Just make sure to dust them first with a little flour so they don’t sink!

Storing instructions

Store this cake in an airtight container for up to 5 days. It is freezer friendly too and can last for 2 months in the freezer.

To freeze, wrap the cake well in plastic wrap or cut slices and wrap each slice well before placing in the freezer.

Loaf Pan Size

You can make this cake in a regular loaf pan too. The bake time is similar but will need an extra couple minutes- around 50 minutes.

A chocolate banana cake with a slice cut out on brown parchment paper.
5 stars (4 ratings)

Moist and Rich Chocolate Banana Cake

Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 10 people
This one layer Chocolate banana cake is the perfect dessert to make when you have leftover bananas but don't want to make banana bread. It's rich, fluffy, and has double the chocolate flavor from chocolate chips that are added to the batter. This recipe uses 3 bananas and is easily made in a 9" cake or loaf pan.
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Ingredients

  • 3 overripe bananas, mashed
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup chocolate chips

Instructions
 

  • A springform pan lined with parchment paper.
    Preheat your oven to 350 degrees F and spray a 9" round cake pan or loaf pan with baking spray and/or line with parchment paper.
  • Mashed bananas in a glass bowl on a tan linen.
    In a medium size mixing bowl, or the bowl of a stand mixer, mash the 3 bananas with a fork. Lumps are ok. (To make this a one bowl cake make it in a large bowl, or mash the bananas in a smaller bowl and continue with a larger one.)
  • A mixture of mashed banana, butter, brown sugar, and white sugar.
    Add the 1/2 cup softened butter, 1/2 cup brown sugar, 1/2 cup white sugar and whisk until a smooth paste forms. Alternatively you can use the paddle attachment in your stand mixer on low-medium speed for 1 minute.
  • Add the eggs one at a time, stirring to combine in between. Add 1 tsp vanilla extract and mix.
  • Flour and chocolate chips added to a batter for chocolate banana cake.
    Add in the 1 cup flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp kosher salt. Don't mix yet! Add the chocolate chips on top of the flour and lightly dust them with the flour. This helps them not sink to the bottom of the cake. Mix until just combined.
  • Batter for chocolate banana cake in a springform pan lined with parchment paper.
    Pour batter into the prepared cake or loaf pan and bake 40-45 mins or until the middle no longer jiggles. If you insert a skewer and it comes out with a couple moist crumbs, it's done!
  • Chocolate banana cake on a brown piece of parchment paper.
    Leave unfrosted or top with Chocolate fudge frosting or chocolate cream cheese frosting.

Notes

  • If the bananas aren’t as overripe as you would like, just mash really well and add to mixture.
  • Try adding in nuts as a topping
Serving: 1slice, Calories: 330kcal, Carbohydrates: 50g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 59mg, Sodium: 325mg, Potassium: 236mg, Fiber: 3g, Sugar: 34g, Vitamin A: 384IU, Vitamin C: 3mg, Calcium: 42mg, Iron: 2mg
Course: Dessert
Author: Sam Adler
Cuisine: American
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