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–+ servings
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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