I make this Chocolate Banana Cake Recipe when I want a soft crumb with a rich cocoa taste. The mix of ripe bananas and chocolate gives every slice a deep and balanced flavor. I love how simple this chocolate banana cake is to prepare, and it always bakes up tender and moist. You will get a bold chocolate color and a sweet banana aroma that fills the kitchen. This banana chocolate cake turns out great with pantry staples and quick mixing steps.
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Why You'll Love This Chocolate Banana Cake Recipe
I love how simple this Chocolate Banana Cake Recipe is to prepare. You mix pantry staples and ripe bananas and get a soft crumb every time. The blend of cocoa and banana gives a deep flavor that tastes rich without extra steps. The small amount of coffee boosts the chocolate taste and makes the cake darker. The piped chocolate ganache adds a smooth finish and makes each slice taste balanced and rich.
Ingredient Notes
For The Chocolate Banana Cake
- All-purpose flour. This gives structure and keeps the cake soft.
- Cocoa powder. This adds rich chocolate flavor and a dark color.
- Baking soda and baking powder. These help the cake rise and stay light.
- Instant coffee granules. Coffee boosts the cocoa taste and enhances depth.
- Unsalted butter. This adds moisture and helps create a soft crumb.
- Brown sugar. This sweetens the cake and adds a light molasses taste.
- Eggs. Eggs bind the batter and give the cake strength.
- Vanilla extract. Vanilla rounds the chocolate and banana flavor.
- Very ripe bananas. These give sweetness, moisture, and strong banana flavor.
- Chocolate chips. These melt into the cake and add extra chocolate taste.
- Milk. Milk brings the batter together and keeps the texture moist.
For the Chocolate Truffle Frosting:
- Heavy cream. This warms and softens the chocolate and makes the ganache smooth.
- Dark chocolate. This melts into the cream and creates a thick ganache for piping.
How To Make My Chocolate Banana Cake Recipe
For The Loaf Cake
Prep the pan and oven: Heat the oven to 350F or 180C. Line the loaf pan so the chocolate banana cake lifts out easily.
Mash the bananas: Mash very ripe bananas until smooth. Riper bananas give stronger flavor and better moisture.
Sifting Dry Ingredients: Sift flour, cocoa, baking soda, and baking powder. Add the coffee for a deeper cocoa taste.
Cream butter and sugar: Beat butter and brown sugar until creamy. This step adds moisture and improves the crumb.
Add eggs and vanilla: Add the eggs one at a time. Mix in vanilla for a balanced flavor.
Mix in the bananas: Stir in the mashed bananas. This adds sweetness and keeps the cake soft.
Combine wet and dry: Add the sifted dry ingredients. Mix until just combined to keep the crumb soft.
Add chocolate chips and milk: Add in the milk and chocolate chips to bring the batter to a smooth texture.
Bake the cake: Pour the batter into the loaf pan. Bake for 45 to 50 minutes. The center should test clean.
Cool the cake: Cool in the pan for ten minutes. Move to a rack until fully cool.
For the Piped Chocolate Ganache
Warm the cream: Warm the cream until it almost simmers.
Melt the chocolate: Pour the hot cream over chopped dark chocolate. Let it sit, then stir smooth.
Chill the ganache: Chill briefly and stir until thick enough for piping.
Pipe the ganache: Pipe a thick layer over the cooled chocolate banana cake using a 1M tip.
Slice and serve: Cut into thick slices. The crumb stays soft and chocolate chips add extra richness.
Pro Tips For The Best Chocolate Banana Cake
1. Mix the batter gently. Mix the wet and dry ingredients only until combined. This keeps your chocolate banana cake soft with a tender crumb.
2. Stop as soon as streaks disappear. Once the flour blends in, stop mixing. Extra mixing makes the crumb firm instead of soft.
3. Use very ripe bananas. Ripe bananas give stronger flavor and help the cake stay moist.
4. Level the batter before baking. Spread the batter evenly so the chocolate banana cake bakes with a smooth top.
Variations And Substitutions
1. Flour swaps. Use a gluten free flour blend. Choose a 1 to 1 baking mix for best texture.
2. Cocoa options. Use Dutch processed cocoa for a deeper chocolate taste and darker color.
3. Sugar choices. Swap brown sugar for white sugar. Coconut sugar also works and adds mild caramel notes.
4. Butter substitutes. Use melted coconut oil or a vegan butter option in the same amount.
5. Egg alternatives. Use flax eggs. Mix one tablespoon flax with three tablespoons water for each egg.
6. Milk options. Use any milk. Almond milk, soy milk and oat milk all work well.
7. Banana substitutes. Use applesauce instead of bananas. The flavor will change, but the cake stays moist.
8. Add ins. Add chopped nuts, dried fruit or extra chocolate chips for more texture.
9. Frosting choices. Use cream cheese frosting or a simple buttercream if you want a lighter finish. You can also try my Chocolate Cookies and Cream Condensed Milk Buttercream or my Coffee Condensed Milk Buttercream.
10. Spice ideas. Add cinnamon or nutmeg for a warm flavor twist.
Storage Tips
This chocolate banana cake keeps its soft texture when stored the right way.
- Room temperature. Keep the cake in an airtight container for two days. The crumb stays moist.
- Refrigerator. Store in the fridge for up to five days. Bring slices to room temperature before eating.
- Freezer. Freeze slices for one month. Wrap each slice well to protect the moisture.
- Freezing the ganache. The ganache freezes well. Thaw in the fridge so it stays smooth.
More Banana Goodness
If you love banana desserts, you will enjoy these recipes too. They pair well with this chocolate banana cake and build your banana collection.
- Try my Banana Loaf Cake filled with Cheesecake for a soft and tender crumb.
- My Banana Cupcakes with Chocolate Sauce have a rich chocolate top.
- You can also bake my Mini Banana Loaves loaded with chocolate chips for a quick banana treat.
- Moist Carrot Cake with Cream Cheese Frosting
- Dairy Free Chocolate Cake
- Vegan Lemon Cake
- Eggless Chocolate Lava Cake
Common Questions
You mix the dry and wet ingredients, fold in bananas and chocolate, then bake until the center tests clean.
You need flour, cocoa, butter, eggs, brown sugar, milk, ripe bananas, chocolate chips and coffee for flavor depth.
Absolutely. The coffee is optional and is used to enhance the chocolate flavor, but the cake will still be delicious without it.
Bake for 45 to 50 minutes. Start checking at 40 minutes for doneness.
Piped chocolate ganache gives a smooth finish and enhances the chocolate flavor.
Keep it airtight for two days. Refrigerate for five days. Freeze slices for one month.
Yes, thaw the bananas and drain any liquid before mashing.
Yes, the cake still tastes rich. The coffee only boosts the cocoa flavor.
Use milk chocolate for a milder taste or semi sweet chocolate for balance.
Yes, add chopped walnuts or pecans for extra texture.
Yes, freeze it without ganache for up to one month. Add ganache after thawing.
Use very ripe bananas and mix the batter gently. Stop mixing once the flour blends in.
Yes, bake the batter in cupcake liners for 20 to 25 minutes.
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Chocolate Banana Cake Recipe
INGREDIENTS
Loaf Cake
- 1½ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon instant coffee granules optional
- ½ cup butter unsalted
- ¾ cup brown sugar
- 2 eggs large
- 1 teaspoon vanilla extract
- 2 bananas very ripe
- ½ cup chocolate chips milk or dark
- ½ cup milk
Piped Ganache Frosting
- ½ cup heavy cream
- 1 cup dark chocolate
INSTRUCTIONS
Loaf Cake
- Preheat the oven to 350°F (180°C). Line a metal loaf pan with parchment paper.
- Mash the bananas using a fork or potato masher. Set aside.
- Sift flour, cocoa powder, baking soda, and baking powder through a fine mesh strainer into a bowl. Add instant coffee granules and whisk together.
- In a separate bowl, cream together butter and brown sugar. Beat in eggs and vanilla extract until light and well mixed. Beat in the mashed bananas until evenly incorporated.
- Add all of the dry ingredients to the wet mixture at once. Fold gently with a silicone spatula to incorporate. Then, add the chocolate chips and milk and beat on low with a hand mixer to evenly blend, but do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely on the rack.
Chocolate Truffle Frosting
- Warm the cream in a saucepan over medium heat until it almost boils. Pour the hot cream over the dark chocolate in a heat-proof bowl.
- Let it sit for a minute, then stir until smooth and glossy. Refrigerate the mixture, stirring every 10 minutes, until it thickens to a pipeable consistency.
- Fill a 14 inch piping bag fitted with a 1M piping tip with the frosting. Pipe a zig-zag pattern along the length of the cooled cake.
Claudia Fernsworth says
you list 1/2 cup of milk as an ingredient for the cake, but you never say when and if you should add it..
Fay says
Thanks so much for letting me know Claudia! You have a very keen eye! The recipe has now been updated. The milk is added at the same time as the chocolate chips. You can also view the steps in the video or further up in the blog post with the step-by-step images. Thank again!
Tina Bess says
Love love love this cake !! So easy to make and even easier to eat lol ! Have made it repeatedly and it is my family's favorite !! A must try to any baker of any experience !! Thank you CupcakeSavvysKitchen for sharing <3
Fay says
Thrilled you like it as much as much as I do!
Elena Rodriguez says
Hello
First thank you for sharing 😊
Can I use buttermilk ?
Fay says
Hi Elena!
Yes, you can use buttermilk. Swap it 1:1 for the milk. The acidity works well with the baking soda and gives the cake a softer crumb and deeper flavor. Everything else stays the same.