This simple-to-make chocolate banana cake is delightfully moist, rich and every chocolate lover’s dream. You probably already have the ingredients stashed in your cupboards to make this dessert. It’s one of the best chocolate cake recipes!
Chocolate Banana Cake
If you are looking for a chocolate cake that is rich and amazingly decadent, this is the one. This chocolate banana cake comes together very simply, and to be honest, it can serve as a bread or a cake. I opted to use it as a cake to celebrate a friend’s birthday. He has a sweet tooth for chocolate (and so do I), and I knew this would be a great cake to enjoy with friends.
If you have ever seen the very tall chocolate cakes they serve at restaurants, then you know this cake. I layered it into five delicious layers and used my small Wilton cake pans that come in a set. These cake pans are non-stick and they can be used with pretty much any cake batter recipe. I made the caramel pear pecan tall cake with this cake pan set and it is an equally scrumptious cake that most people have never tried.
Chocolate Banana Cake with Chocolate Buttercream Frosting
The layers of the chocolate banana cake were frosted with a dreamy chocolate buttercream frosting which is my go-to frosting for cakes and cupcakes. It is very easy to make and you can make it as stiff or creamy as you like by just adjusting the amount of powdered sugar. There is nothing more tempting than a chocolate cake covered in chocolate frosting. But wait, there’s more!
The entire cake was baked with chocolate chips inside AND chocolate chips cover the frosting! Oh yes! We went there! Imagine biting into the moist chocolate cake and hitting little pockets of melting chocolate chips. And then crunching on chocolate chips covered in frosting!
Probably the most interesting part about this cake is one of the main ingredients (which is not chocolate). This cake is made with three ripened bananas. If you are like me and you buy too many bananas at a time, you find yourself with bananas that go bad too soon. Here’s a great tip! Store the browned bananas in Ziplock bags in the freezer. You can use them in smoothies, to make pancakes, or to bake up in recipes. We have a number of recipes on this site where you can use these ripened bananas. One of my favorite breakfast recipes are the Banana Walnut Muffins. You never have to toss out brown bananas ever again! YAY!
Tips for Making the Chocolate Banana Cake
- Grease the non-stick pans with cooking spray to make the cakes super easy to remove.
- Use ripened bananas for this cake. If your bananas are frozen, you can set them out for a few minutes or slip them in a toaster oven on a tray for just a few minutes. Then slice down the side and the entire banana should just fall out.
- Mix your dry ingredients in one bowl and the wet ones in another and then combine.
- Measure out the batter with a third cup measuring cup. Scoop equal amounts into each of the small cake pans and divide the rest of the batter equally.
- Dot chocolate chips on top of the batter before putting the pans in the oven.
- If you are baking this as a cake in bigger pans (or as a loaf), then bake at 350 degree F for about 50 minutes. If you are baking the cakes in smaller pans, check the cakes at 30 minutes. Insert a toothpick or shape knife and if it comes out clean, the cakes are done.
- Allow the cakes to cool before frosting the cakes.
- Use a small amount of frosting in between the cakes to help hold the cakes in place.
- Frost the outside of the cake starting with the top and then use the remaining frosting to dress the sides of the cake. Dot the top of the cake with chocolate chips. Enjoy!
- Hint: you can store pieces of this cake in Ziplock bags in the freezer. Simply defrost on the counter and heat up in a toaster oven for a few minutes. This will cure your chocolate cake cravings without having to bake a whole cake!!!