Name: Chocolate Banana Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2.5 cups all-purpose flour; 0.75 cup granulated sugar; 0.75 cup unsweetened cocoa powder; 1.5 teaspoons baking soda; 0.5 teaspoon salt; 2 large eggs; 1 cup milk; 0.5 cup vegetable oil; 0.5 teaspoon vanilla extract; 3 medium ripe bananas (mashed)

What are some recipes that make your house smell like heaven? What is the best chocolate banana cake? Is it the kind of thing I whip up when I have a few overripe bananas staring at me from the fruit? What’s your favorite way to use up a bowl? Is this banana and chocolate combination good for you? Is there any comfort? It’s not overly fussy, which I appreciate, especially on those weeknights when everyone is hungry and I can’t sleep at night. I’m just trying to get something delicious on the table. My kids go nuts for this, and I’ve even brought it to potlucks where it disappears faster. What do you think of the idea of Is it like Banana Bread, but more decadent? I met a tender banana cake and they had the most delicious baby. If you like banana bread or chocolate muffins, you’re going to fall head over heels for them. I love chocolate banana cake. Isn’t it good?

What is this Chocolate Banana Cake?

What is this glorious creation? Think of it as the ultimate upgrade to your everyday banana bread or a much more forgiving version. What is a Chocolate Cake? Is it a dense, yet incredibly moist cake packed with mashed ripe bananas and swirls of rich chocolate? The “swirl” is a loose term here. Is it really like pockets of melty chocolate in the crumb? Is this a cake with frosting? This recipe is designed to be a bit more rustic, letting the natural flavors of the banana and almonds. What makes chocolate shine? Is it that comforting, home-baked feeling that just makes you want to curl up on the couch with a good book? Is this the kind of cake that doesn’t need anything fancy to be absolutely delicious? For casual get-togethers and a simple treat for yourself.

Why you’ll love this recipe?

Why is this chocolate banana cake a must have in my baking rotation? First off, the flavor is just out of this world. You get that lovely, sweet, almost caramel-like taste from the ripe bananas, beautifully. complemented by the deep, rich chocolate. Is it overly sweet? Then there’s texture – oh my goodness, texture! Is it moist and tender thanks to bananas? Is it so easy to make? And speaking of simple, that’s another huge plus. What are some of the best ways to make a delicious cake? Most of the mixing is done right in one bowl, which is a lifesaver when you’re short on time or just want to make something. I don’t feel like doing a ton of dishes. Is it also cost effective? Bananas are usually pretty cheap, and the other ingredients are pantry staples. What I love about this recipe, though, is its versatility. Is it good on its own, but also great served warm with a scoop of vanilla ice cream? Even toasted with a smear of butter. If you like my classic banana bread or my decadent double chocolate zucchini bread, I can guarantee you that you will not be disappointed. What is your favorite chocolate banana cake? What is that sweet spot between comforting and indulgent?

How do you make a Banana cake?

Quick Overview

The process is really simple. If you mash bananas, mix them with the wet ingredients, then combine that with dry ingredients. A little swirl of chocolate batter is folded in for extra richness, and then it’s baked until golden brown. Is this perfect tender What is the best way to do a cake in under an hour? Is it the kind of recipe you can teach your kids to help with too, as long as you’re supervising them? What are ovens?

Ingredients

For the Main Batter:
1 and 3/4 cups all-purpose flour.
3/4 cup granulated sugar. 1/4 cup corn
1/2 cup unsalted butter, softened (I always use good quality butter for the best flavor)
2 large eggs, at room temperature.
Is it better to eat 3 bananas mashed?
1 teaspoon baking soda per 1 cup.
1/2 teaspoon baking powder. 1 teaspoon salt.
1/2 teaspoon salt. 1/4 teaspoon pepper.
1 teaspoon vanilla extract. 1 tablespoon black pepper.
1/2 cup buttermilk (or you can make your own by adding 1/2 tablespoon of lemon juice or white wine). How do I add vinegar to regular milk?

For the Chocolate Swirl:
1/2 cup all-purpose flour. 1 cup a
1/4 cup unsweetened cocoa powder (Dutch-processed gives a richer color and flavor, but natural works).
1/4 cup brown sugar, packed. 1/4 teaspoon salt.
1/4 cup unsalted butter, melted.
What is the best thing to do with cinnamon?

For the Glaze (Optional, but highly recommended): For a glaze.
1 cup powdered sugar, sifted. 1 teaspoon
2-3 tablespoons of milk (or buttermilk for a slight tang)
What is vanilla extract? 1 teaspoon.

How do I follow step

Step 1: Preheat & Prep Pan

First things first, get your oven preheated to 350°F (175°C). I like to use a 9×13 inch baking pan, but you could also use two 8-inch round pans if you prefer. Grease and flour your chosen pan really well. I usually use butter or non-stick spray for greasing, then a light dusting of flour, tapping out any lumps. How do I make a banana cake that won’t stick?

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside. What are the best leavening agents to give these a good whisk? What does it mean to have a nice, even cake? No one likes cake with a dense spot!

Step 3: Mix Wet Ingredients

In a separate medium bowl, mash your bananas until they’re pretty smooth. Add the softened butter, eggs, vanilla extract, and buttermilk. Mix well. Whisk everything together until it’s well combined and looks creamy.

Step 4: Combine

What is the best way to mix wet and dry ingredients in a bowl. How do you mix everything together with a wooden spoon? How can I avoid over mixing? Overmixing can develop the gluten in the flour too much, leading to a tougher cake. Is it okay to have a few streaks of flour during baking?

Step 5: Prepare Filling

Now for the chocolatey magic! In a small bowl, combine the flour, cocoa powder, brown sugar, melted butter, and cinnamon (if using). Stir until it forms a thick, crumbly paste. How do I make chocolate pockets?

Step 6: Layer & Swirl

How do you spread banana cake batter evenly in a pan? Do not over-do the chocolate layer. Crumble about half of the mixture over the top. Then, pour the remaining banana cake batter over the chocolate mixture and spread it out. The rest of the chocolate mixture should be sprinkled over the top. I used a skewer to gently swirl the chocolate mixture into the batter for marbled edges. Don’t overdo swirling, or you’ll just mix it all together!

Step 7: Bake

Bake for 30-40 minutes for 9×13 pan, or about 25-35 minutes round pans. The cake is done when a toothpick inserted into the center comes out clean, or with softer moist layers. Is there a wet batter? Keep an eye on it, as oven temperatures can vary!

Step 8: Cool & Glaze

Let the cake cool in the pan on a wire rack for about 15-20 minutes before inverting it onto the rack. Is it necessary to cool the rack completely? If you’re adding the glaze, whisk together the powdered sugar, milk, and vanilla extract. When smooth, pourable. If the cake is too thick, add a little more milk. If it’s too thin, add more powdered sugar.

Step 9: Slice & Serve

Once the glaze has set, slice your delicious chocolate banana cake and enjoy! Is it warm at room temperature?

What should I serve it with?

What makes a chocolate banana cake so good? What are the best ways to go? I love a thick slice of toast with smear of good butter and mug of tea. For breakfast, I like to serve it in my favourite way. The warmth of toast and butter really brings out the banana and chocolate notes. If you’re hosting brunch, this cake is a crowd-pleaser. I like to serve it with a dollop of lightly sweetened whipped cream or fresh berries. What are some of the best ways to cut through the richness of raspberries or blueberries? For a more elegant dessert, ice cream can be served with whipped cream. What is the best dark chocolate ganache? Is it the perfect companion to a glass of milk after dinner? For those quiet, cozy afternoons when you just need a little pick-me-up, an easy slice of bread and ice cream is the perfect treat. Is cold milk pure bliss? My kids, especially, love it with a big glass of milk, and it’s become our go-to “after homework” snack. Is it universally loved?

How do I make a perfect chocolate banana cake?

I’ve made this chocolate banana cake more times than I can count, and over the years, I’ve picked up a few tricks that really make a difference. First, when it comes to the bananas, don’t even think about using those perfectly yellow ones. You want bananas that are practically black, with lots of brown spots all over. The riper they are, the sweeter and more intensely flavored your cake will be, and they’ll mash into a smooth consistency easily. If you’re ever in a pinch and don’t have ripe bananas, you can bake them in their skins on a baking sheet at 300°F (150°C) for about 15-20 minutes until they’re soft and spotty. For the mixing, remember my warning about overmixing! It’s really the most common mistake people make with quick breads and cakes. Just mix until the dry ingredients are *barely* incorporated into the wet. A few little lumps are totally fine. When you’re making the chocolate swirl, don’t try to make it too thin, or it will just blend into the batter. A thick, slightly crumbly mixture is what you want for distinct pockets of chocolate. For the swirl itself, I usually just drop spoonfuls of the chocolate mixture over the batter and then gently drag a knife through it. You don’t want to over-swirl, or you’ll lose that beautiful marbled effect. If you find your cake is browning too quickly on top before the inside is cooked, you can loosely tent it with aluminum foil during the last 10-15 minutes of baking. When it comes to ingredient swaps, I’ve found that you can substitute the buttermilk with whole milk or even almond milk, though the texture might be slightly different. Some people like to add chocolate chips to the main batter as well, which is a delicious idea! Just fold in about 1/2 cup. And for baking, make sure your oven rack is in the center. This helps ensure even heat distribution. Trust me, getting the doneness test right is key – a toothpick should come out with moist crumbs, not completely clean or with wet batter.

Storing and Reheating Tips

This chocolate banana cake is delightful to have around, and thankfully, it stores beautifully. If you’re planning to eat it within a day or two, you can just leave it on the counter. Make sure it’s covered tightly with plastic wrap or stored in an airtight container. It stays wonderfully moist at room temperature for about 2-3 days. If you know you won’t get through it that quickly, or if your kitchen is particularly warm, the refrigerator is your best bet. Wrap it well in plastic wrap, then perhaps a layer of foil, or pop it into an airtight container. It’ll keep nicely in the fridge for up to a week. When it comes to reheating, I find that a quick warm-up is best. If it’s glazed, you might want to be a little gentler. A slice or two can be zapped in the microwave for about 10-15 seconds to take off the chill, or popped into a toaster oven for a few minutes. For freezing, I usually recommend freezing the cake *without* the glaze. Once the cake is completely cooled, wrap it tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag. It will keep well in the freezer for about 2-3 months. To thaw, remove the foil and plastic wrap and let it come to room temperature on a wire rack, which usually takes a few hours. If you want to add glaze after thawing, you can make a fresh batch or use a simple dusting of powdered sugar.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you absolutely can! I’ve had success using a good quality gluten-free all-purpose flour blend that contains xanthan gum. You’ll typically use a 1:1 ratio with your regular flour. Some people prefer to add an extra tablespoon of the gluten-free flour blend as gluten-free baked goods can sometimes be a little more moist. The texture might be slightly different – sometimes a touch more crumbly – but the flavor will still be fantastic. I’ve tested it with a few different blends, and they’ve all worked out well.

Do I need to peel the zucchini?

Actually, this recipe doesn’t use zucchini! It’s a chocolate banana cake. If you were thinking of my chocolate zucchini bread, then for that recipe, I usually don’t peel the zucchini. The skin adds a little extra fiber and color. Just make sure to shred it finely. If you prefer a smoother texture or are worried about little green flecks, you can peel it, but it’s not essential for this recipe.

Can I make this as muffins instead?

Oh, absolutely! This batter makes fantastic muffins. Just fill your muffin liners about two-thirds full and bake at 375°F (190°C) for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. You might want to slightly increase the baking time if you have a lot of chocolate swirl in each muffin. They’re perfect for grab-and-go breakfasts or snacks.

How can I adjust the sweetness level?

If you prefer a less sweet cake, you can reduce the granulated sugar in the main batter to 1/2 cup. The bananas provide a good amount of natural sweetness. You can also reduce the brown sugar in the chocolate swirl to 3 tablespoons. The glaze is optional, so if you omit that, the overall sweetness will be considerably less. Some people have had success using a sugar substitute or maple syrup, but I haven’t tested those extensively myself.

What can I use instead of the glaze?

The glaze is delicious but definitely not essential! For a simpler finish, you can just dust the cooled cake with a little powdered sugar using a fine-mesh sieve. Another option is to melt some semi-sweet or dark chocolate chips with a teaspoon of coconut oil or butter until smooth, and then drizzle that over the cake. A sprinkle of chopped nuts or even a dollop of whipped cream would also be lovely.

Final Thoughts

I really hope you give this chocolate banana cake a try. It’s one of those recipes that just brings so much joy to my kitchen, and I’m sure it will do the same for yours. It’s the perfect blend of comforting banana bread and rich chocolate cake, all wrapped up in an easy-to-make package. Whether you’re looking for a simple dessert, a delightful breakfast treat, or just a way to use up those ripe bananas, this cake truly delivers. It’s a recipe that’s been tested and loved by my family countless times, and I can’t wait for you to experience it too. If you’re a fan of this cake, you might also enjoy my incredibly moist carrot cake or my easy one-bowl blueberry muffin recipe. Happy baking, and please let me know in the comments below how yours turns out! I’d love to hear about any variations you try or any family traditions you create with it!