Name: Chocolate Banana Cake Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup flour (or try this low carb Keto Cake Recipe); 1/4 cup unsweetened cocoa powder; 2 tbsp Dutch cocoa powder (or additional unsweetened cocoa powder); 1/2 tsp baking soda; 1/2 tsp salt; 2/3 cup water; 2/3 cup sugar; 1/3 cup mashed banana; 1/4 cup coconut oil (or almond butter or additional banana for low fat); 2 tsp pure vanilla extract; 1/2 cup mini chocolate chips

You simply cannot resist the warm, rich flavors of this Chocolate Banana Cake Recipe. It’s the perfect blend of moist banana sweetness combined with deep cocoa notes, making it a delightful treat that feels like a comforting hug in dessert form. Whether you’re baking for a special occasion or just craving something deliciously homemade, this cake has the perfect balance of texture and taste that will keep you coming back for more. Trust me, once you try this Chocolate Banana Cake Recipe, it’s going to become a favorite in your baking repertoire!

Ingredients You’ll Need

A clear glass bowl filled with dry chocolate cake mix powder shows a rough, grainy texture in light and dark brown shades. A woman's hand holds the bowl on the left side while another woman's hand stirs the mixture with a silver spoon, creating a soft swirl pattern on the surface. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple yet play such an essential role in creating the luscious texture, rich flavor, and beautiful color of this Chocolate Banana Cake Recipe. Each item brings its own magic to the mix, giving you a cake that’s both moist and irresistibly chocolatey.

1 cup flour: The base that provides structure, or try this low carb Keto Cake Recipe for a healthier twist.
1/4 cup unsweetened cocoa powder: Gives the classic chocolate flavor and a deep color.
2 tbsp Dutch cocoa powder: For an extra boost of rich chocolate intensity, though you can use additional unsweetened cocoa if needed.
1/2 tsp baking soda: Helps your cake rise and become nice and fluffy.
1/2 tsp salt: Enhances the chocolate flavor and balances sweetness.
2/3 cup water: Adds moisture for that tender crumb.
2/3 cup sugar: Sweetens the cake perfectly without overpowering the banana.
1/3 cup mashed banana: Adds natural sweetness and incredible moistness.
1/4 cup coconut oil: Or substitute almond butter or extra banana for a lower fat option; it enriches the texture.
2 tsp pure vanilla extract: Brings a warm, aromatic touch that makes your cake smell as amazing as it tastes.
1/2 cup mini chocolate chips: Optional but highly recommended for an extra chocolate surprise in every bite.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Chocolate Banana Cake Recipe

Step 1: Prepare Your Pan and Oven

Start by greasing an 8-inch square pan really well, or use parchment paper to line the bottom to prevent any sticking. Preheat your oven to 350°F so it’s nice and hot, ready to bake your delicious creation perfectly.

Step 2: Combine Dry Ingredients

In a large bowl, mix together the flour, unsweetened cocoa powder, Dutch cocoa powder, baking soda, and salt. Stir them well so that every bit is evenly blended—this ensures your chocolate banana cake has consistent flavor and texture throughout.

Step 3: Add Wet Ingredients and Mix Gently

Now, stir in the water, sugar, mashed banana, coconut oil, and vanilla extract into your dry mix. Be sure to combine just until everything is evenly mixed. Overmixing can make your cake tough, and we want it tender and moist!

Step 4: Bake the Cake

Pour the batter into your prepared pan and spread it evenly. If you love chocolate chips, sprinkle the mini ones on top now—they’ll melt slightly and add bursts of chocolatey goodness inside. Place the pan on the center rack of your oven and bake for about 25 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 5: Cool and Rest

Once baked, let the cake cool right in the pan. For the *best* flavor and texture, cover it loosely with a towel and allow it to rest overnight, either at room temperature or in the fridge. Patience really pays off with this Chocolate Banana Cake Recipe, as it deepens the flavors beautifully.

How to Serve Chocolate Banana Cake Recipe

A square glass baking dish holds a single layer of dark brown chocolate banana bread topped thickly with many small, shiny, dark brown chocolate chips that cover the whole surface. The bread looks soft and moist with slightly uneven texture. The dish sits on a blue and white striped cloth on a white marbled surface. Next to the dish, there are two whole yellow bananas with small brown spots. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your cake slices with a dusting of powdered sugar, a drizzle of melted chocolate, or some fresh banana slices to elevate its presentation. A handful of chopped nuts also adds a pleasant crunch that contrasts with the cake’s soft texture.

Side Dishes

This cake pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream, especially if you’re serving it as a dessert. For a more breakfast-friendly option, pair it with a cup of your favorite coffee or chai tea to complement those warm chocolate and banana notes.

Creative Ways to Present

For a fun twist, try layering slices of this cake with fresh fruit and cream in a trifle dish for a beautiful, crowd-pleasing dessert. You could also cut it into mini squares and serve on decorative toothpicks for parties—each bite is bite-sized bliss!

Make Ahead and Storage

Storing Leftovers

If you have any leftover cake (which might be tough since it’s so delicious), store it in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. Covering it well keeps it moist and prevents it from drying out.

Freezing

You can freeze this Chocolate Banana Cake Recipe by wrapping individual slices or the whole cake tightly in plastic wrap, then aluminum foil. Freeze for up to three months. When ready to enjoy, thaw overnight in the refrigerator and bring to room temperature before serving.

Reheating

To revive that fresh-baked warmth, gently warm your slice in the microwave for about 15-20 seconds or in a preheated oven at 300°F for 10 minutes. This brings back the softness and enhances that heavenly chocolate aroma.

FAQs

Can I use ripe bananas for this recipe?

Absolutely! Ripe bananas with brown spots work best because they’re sweeter and softer, which makes your cake moist and flavorful.

Is it possible to make this recipe gluten-free?

Yes! Simply substitute the all-purpose flour with a gluten-free flour blend in equal amounts. Just make sure your blend contains xanthan gum or a similar binder to maintain the cake’s texture.

Can I replace the coconut oil with something else?

Definitely. Almond butter adds richness and a slight nuttiness, or you can use additional mashed banana for a lower-fat option. Butter or vegetable oil also work if you prefer.

Do I need to use both types of cocoa powder?

Using both Dutch and unsweetened cocoa adds depth and complexity, but if you only have one type, just use that and adjust the amount to taste. It won’t compromise the overall deliciousness!

How do I know when the cake is done baking?

Check by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. Baking times can vary slightly depending on your oven.

Final Thoughts

There’s something incredibly satisfying about baking your own Chocolate Banana Cake Recipe from scratch. It’s simple to make, uses ingredients you probably already have, and yields a cake that’s moist, chocolatey, and bursting with banana flavor. I wholeheartedly encourage you to give this recipe a try—it’s a wonderful way to share joy with loved ones or treat yourself to a delicious homemade dessert. Happy baking!

Chocolate Banana Cake Recipe

Ingredients You’ll Need