Sweetie Pie and Cupcakes

Chocolate Banana Cake

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!

CourseDessert, Party Food
CuisineAmerican

Servings	Prep Time
12people	20minutes

Cook Time

30minutes

Servings	Prep Time
12people	20minutes

Cook Time

30minutes

Ingredients

Chocolate Banana Cake

1cup All-Purpose Flour
1/2cup Hersheys Dark Chocolate Cocoa Powder
1 tsp Baking Soda
1/2tsp Salt
3ripened BananasMashed
1/4cup ButterWe use salted Kerrygold, but you can use unsalted
1/4cup Vegetable Oilor Coconut Oil
3/4cup Light Brown SugarPacked
1 EggAt Room Temperature
1tsp Pure Vanilla Extract
2cups Semisweet Chocolate ChipsDivided

Chocolate Buttercream Frosting

1cup Butter2 sticks, we use salted but you can also use unsalted butter
1cup Unsweetened Cocoa Powder
1/4cup MilkMore if needed more creamy
1cup Powdered SugarMore if needed more stiff
1tsp Pure Vanilla Extract
1/2tsp Instant Coffee GranulesCan be omitted, coffee helps to accentuate the chocolate flavor

Instructions

Chocolate Banana Cake

Heat oven to 350 degrees F. Grease small pans with non-stick cooking spray and set aside.
In a bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
In another bowl, mash the ripened bananas. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, vanilla. Stir until smooth.
Stir the dry ingredients into the wet without over-mixing.
With a 1/3 cup measuring cup, scoop the batter into each pan and divide the rest of the batter evenly. Sprinkle chocolate chips over the batter and push a few into the batter.
Bake for 30 minutes or until a toothpick or knife comes out clean. There might be some melted chocolate chips on the toothpick, but as long the the cakes are firm, they are done. If the batter still seems gooey, cook an additional few minutes and keep checking.
Remove the pans from the oven and allow the cakes to cool in the pans for the first few minutes. Run a knife along the edge of the cakes and carefully remove from the pans. Let the cakes cool completely before setting them to frost.

Chocolate Buttercream Frosting

Allow the butter to sit out for a few minutes to become soft. Whip the butter on medium speed until it turns lighter color. Shift the speed to low and add the cocoa powder slowly until incorporated. While on low, add the powdered sugar a little at a time. Add the milk, vanilla and coffee crystals. Beat on medium until light and fluffy for about 3-5 minutes. You may add more powdered sugar if the consistency is too thin and gooey. Or add more milk if the consistency is too stiff. You only need a tiny bit of milk to make a softer consistency.
Add a spoon of frosting to a cake holder base in the middle. Place the first cake on top. Then add a bit of frosting to the top of this cake and add another cake on. Continue adding frosting and cakes until the tall cake is created. Now add frosting to the top of the cake. Use a cake trowel to scrape frosting along the sides of the cake. Decorate the top of the cake with chocolate chips. Use any remaining frosting to create designs and add chocolate chips where desired.
Freeze leftover cut pieces of cake in Ziplock bags to enjoy at later times. Simply allow the cake to defrost on the counter. Enjoy!