This irresistible chocolate banana cake is the perfect blend of rich chocolate flavor and the natural sweetness of ripe bananas. Moist, tender, and full of chocolatey goodness, this cake is sure to become a daily delight in your home. Whether you’re enjoying it as a breakfast treat, an afternoon snack, or a dessert, this cake is simple to make and impossible to resist. With every bite, you’ll taste the harmony of chocolate and banana, making it a favorite for both kids and adults alike.
Preparation Time
Total Preparation Time: 1 hour
Active Preparation Time: 20 minutes
Baking Time: 35–40 minutes
Full Recipe:
Ingredients
2 ripe bananas, mashed
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk (or buttermilk for extra moistness)
1/2 cup chocolate chips (optional)
1/4 cup chopped nuts (optional)
Directions
Preheat the Oven:
Preheat your oven to 180°C (350°F). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper.
Mix the Wet Ingredients:
In a large mixing bowl, mash the ripe bananas with a fork until smooth. Add the granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is well combined and creamy.
Combine the Dry Ingredients:
In a separate bowl, sift together the cocoa powder, all-purpose flour, baking soda, baking powder, and salt. Mix until the dry ingredients are evenly distributed.
Mix the Batter:
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir gently until just combined. Be careful not to overmix to keep the cake light and tender.
Add Optional Ingredients:
If desired, fold in the chocolate chips and chopped nuts for extra texture and flavor.
Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.
Serve the cake on its own, dusted with powdered sugar, or topped with a drizzle of chocolate ganache or a scoop of vanilla ice cream.
Cooking Tips
Bananas: Use ripe bananas with brown spots for the best flavor and sweetness.
Milk: Substitute with buttermilk for an even moister cake.
Add-Ins: Customize the cake with your favorite mix-ins like chocolate chips, nuts, or dried fruit.
Nutritional Benefits
Bananas: Provide natural sweetness, potassium, and fiber.
Cocoa Powder: Rich in antioxidants and adds a deep chocolate flavor.
Dietary Information
This recipe can be made dairy-free by using a plant-based milk alternative.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Nutritional Facts (per serving, based on 8 servings)
Calories: Approximately 280 kcal
Protein: 4 grams
Carbohydrates: 40 grams
Fat: 12 grams
Fiber: 3 grams
Storage
Refrigeration: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freezing: The cake can be frozen for up to 2 months. Wrap tightly in plastic wrap and foil before freezing. Thaw at room temperature before serving.
Why You’ll Love This Recipe
Rich and Moist: The combination of bananas and chocolate creates a perfectly moist and flavorful cake.
Easy to Make: Simple ingredients and straightforward steps make this cake accessible for bakers of all levels.
Versatile: Enjoy it as a dessert, snack, or even breakfast treat.
Conclusion
This chocolate banana cake is truly irresistible with its rich, moist texture and delightful combination of flavors. It’s the perfect dessert to enjoy any day of the week, whether you’re treating yourself or sharing with loved ones. With its easy preparation and delicious taste, this cake is sure to become a favorite in your recipe collection. Bake it today and savor the daily delight of this scrumptious chocolate banana cake!
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be denser.
How can I make this cake vegan?
Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and plant-based milk.
Can I add frosting to this cake?
Absolutely! Cream cheese frosting, chocolate ganache, or even a simple glaze would complement this cake beautifully.
What other mix-ins can I add?
Try adding shredded coconut, dried fruit, or even peanut butter chips for extra flavor.
Can I make this cake ahead of time?
Yes, the cake can be baked a day in advance and stored at room temperature or in the fridge until ready to serve.
How do I keep the cake moist?
Storing the cake in an airtight container or wrapping it tightly in plastic wrap will help retain moisture.
Is it necessary to add chocolate chips?
No, the chocolate chips are optional, but they do add extra chocolatey goodness!
Can I use this batter for cupcakes?
Yes, this batter works well for cupcakes. Adjust the baking time to 18-20 minutes.
How do I store the cake for longer?
The cake can be frozen for up to 2 months. Thaw at room temperature before serving.
What can I serve with this cake?
Serve it with a dollop of whipped cream, a scoop of ice cream, or a drizzle of caramel sauce for an extra treat!