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Chocolate Banana Cake

Chocolate Banana Cake

This chocolate banana cake delivers deep chocolate flavor balanced by the natural sweetness of bananas. It's moist, rich, and improves as it sits, making it perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 3 large overripe bananas, mashed (about 1½ cups)
  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 large eggs
  • ½ cup buttermilk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips

Method
 

  1. Preheat your oven to 350°F. Grease a 9x13-inch baking pan or two 9-inch round pans with butter or cooking spray. Line the bottom with parchment paper for easy release.
  2. In a large mixing bowl, mash the bananas thoroughly with a fork.
  3. Add both sugars, eggs, oil, buttermilk, and vanilla to the mashed bananas. Whisk everything together until well combined.
  4. In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  5. Pour the dry ingredients into the wet ingredients. Fold gently with a spatula until just combined.
  6. Fold in the chocolate chips, reserving a handful to sprinkle on top if desired.
  7. Pour the batter into your prepared pan. Spread it evenly with a spatula.
  8. Bake for 35-40 minutes for a 9x13 pan, or 30-35 minutes for round pans.
  9. Let the cake cool in the pan for 15 minutes. Then turn it out onto a wire rack to cool completely.

Notes

Use very ripe bananas for the best flavor. Don't skip the buttermilk for moisture and tang. Measure flour correctly to avoid a dry cake. The cake can be stored at room temperature for up to four days.