This Chocolate Banana Cake is soft, moist, and packed with rich chocolate and ripe banana flavor. It’s an easy homemade cake that turns overripe bananas into a delicious dessert with a tender crumb and just the right amount of sweetness.
The combination of cocoa and banana makes this cake especially satisfying, while a handful of chocolate chips adds little pockets of melted chocolate throughout. Serve it plain, dusted with powdered sugar, or topped with a simple chocolate drizzle.
Why You’ll Love This Chocolate Banana Cake
- Rich chocolate flavor: Cocoa powder and chocolate chips make every bite deliciously chocolatey.
- Moist and tender: Ripe bananas help create a soft texture.
- Easy to make: No complicated techniques or special equipment are needed.
- Great for ripe bananas: A perfect way to use bananas that are past their best for eating.
- Perfect for any occasion: Enjoy it for breakfast, an afternoon snack, or dessert.
Ingredients
| Ingredient | Amount |
|---|---|
| Ripe bananas, mashed | 3 medium |
| All-purpose flour | 1 1/2 cups (190 g) |
| Unsweetened cocoa powder | 1/2 cup (45 g) |
| Baking powder | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Unsalted butter, melted | 1/2 cup (113 g) |
| Granulated sugar | 3/4 cup (150 g) |
| Large eggs | 2 |
| Vanilla extract | 1 teaspoon |
| Milk | 1/3 cup (80 ml) |
| Chocolate chips | 1/2 cup (85 g) |
Ingredient Notes
Bananas: Use very ripe bananas with plenty of brown spots. They provide more banana flavor and natural sweetness.
Cocoa powder: Unsweetened cocoa powder gives the cake its deep chocolate flavor. Avoid using sweetened cocoa mix.
Butter: Melt the butter and let it cool slightly before mixing it with the eggs.
Milk: Milk helps create a smooth batter and contributes to the cake’s tender texture.
Chocolate chips: Semi-sweet chocolate chips work especially well, but milk or dark chocolate can also be used.
How to Make Chocolate Banana Cake
1. Prepare the oven and pan
Preheat the oven to 350°F (175°C).
Grease a 9-inch round cake pan or an 8-inch square baking pan. Line the bottom with parchment paper if desired.
2. Mash the bananas
Place the ripe bananas in a large mixing bowl and mash them with a fork until mostly smooth. A few small pieces are fine.
3. Mix the wet ingredients
Add the melted and slightly cooled butter, sugar, eggs, vanilla extract, and milk to the mashed bananas.
Whisk until everything is well combined.
4. Combine the dry ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
5. Make the batter
Add the dry ingredients to the banana mixture.
Stir gently until just combined. Do not overmix, as this can make the finished cake dense.
6. Add the chocolate chips
Fold in most of the chocolate chips, reserving a few to sprinkle over the top.
7. Bake
Pour the batter into the prepared pan and spread it evenly.
Sprinkle the remaining chocolate chips over the top.
Bake for approximately 30–38 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Cool
Allow the cake to cool in the pan for 10–15 minutes.
Transfer it to a wire rack and let it cool further before slicing.
Tips for the Best Chocolate Banana Cake
- Use ripe bananas: Brown-spotted bananas give the best flavor and sweetness.
- Don’t overmix: Stir the batter only until the flour disappears.
- Measure flour carefully: Too much flour can make the cake dry.
- Watch the baking time: Chocolate cakes can be difficult to judge visually, so use a toothpick to check the center.
- Cool before slicing: Allowing the cake to cool helps the crumb set.
- Add extra chocolate: Sprinkle a few chocolate chips over the batter before baking for a bakery-style finish.
Easy Variations
Chocolate Banana Walnut Cake
Fold 1/2 cup of chopped walnuts or pecans into the batter along with the chocolate chips.
Double Chocolate Banana Cake
Add an extra 1/4 cup of chocolate chips to the batter for an even richer chocolate flavor.
Peanut Butter Chocolate Banana Cake
Swirl 2–3 tablespoons of creamy peanut butter over the top of the batter before baking.
Chocolate Orange Banana Cake
Add 1 teaspoon of finely grated orange zest for a bright citrus note that pairs beautifully with chocolate.
Coconut Chocolate Banana Cake
Fold 1/3 cup of unsweetened shredded coconut into the batter.
Serving Suggestions
Serve Chocolate Banana Cake with:
- Fresh strawberries or raspberries
- Whipped cream
- Vanilla ice cream
- Greek yogurt
- A dusting of powdered sugar
- Chocolate or caramel drizzle
- Sliced bananas
For an easy dessert, warm a slice slightly and serve it with a scoop of vanilla ice cream.
Storage
Store the cooled cake in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate it for up to 4 days. Let refrigerated slices sit at room temperature briefly before serving.
Freezing
Cut the completely cooled cake into individual slices and wrap them tightly.
Place the slices in a freezer-safe container or bag and freeze for up to 2 months.
Thaw at room temperature or overnight in the refrigerator.
Frequently Asked Questions
Can I use frozen bananas?
Yes. Thaw the bananas completely and drain any excess liquid before mashing them.
Can I use oil instead of butter?
Yes. A neutral-flavored vegetable or canola oil can replace the melted butter. The flavor and texture may be slightly different.
Can I reduce the sugar?
You can reduce the sugar somewhat if your bananas are very ripe. Keep in mind that the cake will be less sweet and the texture may change slightly.
Can I make this cake without chocolate chips?
Absolutely. The cocoa powder provides plenty of chocolate flavor, so the chocolate chips are optional.
Why did my chocolate banana cake turn out dry?
Overbaking or using too much flour are common causes. Check the cake a few minutes before the minimum baking time and measure the flour carefully.
Can I use a loaf pan?
Yes, but the baking time will change because the batter will be deeper. Begin checking the center after about 40 minutes and continue baking as needed.
How ripe should the bananas be?
Very ripe bananas with brown or heavily spotted skins are ideal. They are softer, sweeter, and more flavorful than yellow bananas.
Nutrition Information
The following values are estimates for one serving when the cake is divided into 10 slices. Actual values vary depending on ingredients and portion size.
| Nutrient | Estimated amount per serving |
|---|---|
| Calories | 310 |
| Carbohydrates | 44 g |
| Protein | 5 g |
| Fat | 14 g |
| Saturated Fat | 8 g |
| Fiber | 3 g |
| Sugar | 25 g |
| Sodium | 190 mg |
Final Thoughts
Chocolate Banana Cake is an easy and delicious way to use ripe bananas while enjoying plenty of chocolate flavor. The bananas keep the cake soft and tender, while cocoa powder and chocolate chips give it a rich dessert-like taste.
Enjoy a slice with coffee for an afternoon treat, or warm it up and pair it with vanilla ice cream for an easy homemade dessert.
Print
Chocolate Banana Cake Recipe
- Total Time: 53
- Yield: 10 1x
Description
This Chocolate Banana Cake is soft, moist, and packed with rich chocolate and ripe banana flavor. Cocoa powder, ripe bananas, and chocolate chips create an easy homemade cake with a tender crumb and delicious chocolate flavor
Ingredients
3 medium very ripe bananas, mashed
1 1/2 cups (190 g) all-purpose flour
1/2 cup (45 g) unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (113 g) unsalted butter, melted and slightly cooled
3/4 cup (150 g) granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup (80 ml) milk
1/2 cup (85 g) semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or an 8-inch square baking pan and line the bottom with parchment paper if desired.
Place the ripe bananas in a large mixing bowl and mash them with a fork until mostly smooth.
Add the melted and slightly cooled butter, sugar, eggs, vanilla extract, and milk to the mashed bananas. Whisk until well combined.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Add the dry ingredients to the banana mixture. Stir gently until just combined. Do not overmix.
Fold in most of the chocolate chips, reserving a few for the top.
Pour the batter into the prepared pan and spread it evenly. Sprinkle the remaining chocolate chips over the surface.
Bake for 30–38 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the cake to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool further before slicing.
Serve plain, dusted with powdered sugar, or topped with whipped cream, ice cream, or chocolate drizzle.
Notes
Use very ripe bananas with plenty of brown spots for the best flavor and natural sweetness.
Do not overmix the batter because this can make the cake dense.
Measure the flour carefully to prevent a dry cake.
Check the cake with a toothpick near the end of the baking time to avoid overbaking.
Chocolate chips can be omitted if desired.
For variations, add chopped walnuts, peanut butter, orange zest, or shredded coconut.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Freeze individual wrapped slices for up to 2 months.
Nutrition values are estimated and may vary depending on ingredients and portion size
- Prep Time: 15
- Cook Time: 38
- Category: Dessert
- Method: Baking
- Cuisine: American
Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
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