Best Ever Banana Chocolate Cake Recipe, You’ll Adore

Okay, let’s talk Banana Chocolate Cake. I mean, is there a better combo? It’s like the ultimate comfort food hug, right? This recipe is seriously easy – you’ll be amazed how quickly it comes together. The best part? It’s *so* moist and chocolatey, you won’t believe it’s homemade. Seriously, I made this Banana Chocolate Cake for my kiddo’s birthday last year, and it was gone in minutes! Everyone wanted the recipe. Trust me; this is gonna be your new go-to! What’s not to love?

Why You’ll Love This Banana Chocolate Cake

Okay, so why *this* Banana Chocolate Cake recipe? Let me tell ya:

• Super simple to make – even if you’re not a pro baker!
• Incredibly moist! Nobody wants a dry cake, am I right?
• That banana-chocolate flavor explosion? Oh. My. Goodness.
• It’s perfect anytime – breakfast (shhh!), dessert, snacks…I won’t judge!
• Ripe bananas mean less sugar, so you can feel *slightly* better about eating the whole thing. 😉

Gather Your Ingredients for Banana Chocolate Cake

Alright, let’s get our stuff together! Here’s what you’ll need to make this amazing Banana Chocolate Cake. Nothing too crazy, I promise!

For the Cake:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened – gotta be soft!
• ¾ cup granulated sugar
• ½ cup packed light brown sugar – adds a real depth of flavor
• 2 large eggs
• 1 teaspoon vanilla extract – don’t skimp!
• 1 cup mashed ripe bananas (about 2-3 medium bananas) – the riper, the better!
• ½ cup buttermilk (or ½ cup milk + ½ tablespoon lemon juice/vinegar, let sit 5 min) – trust me on this!
• 1 cup chocolate chips (milk or semi-sweet) – your call!

For the Chocolate Ganache:

• ½ cup heavy cream
• 4 oz semi-sweet chocolate, finely chopped – good quality chocolate makes a difference!

Ingredient Notes for the Best Banana Chocolate Cake

Okay, a few notes on these ingredients. First, those bananas? Seriously, use the ripest ones you can find! They add sweetness and *major* moisture. If you don’t have buttermilk, no worries! Just mix milk with a little lemon juice or vinegar and let it sit. As for chocolate chips, I usually go semi-sweet, but milk chocolate is great too! Applesauce works a dream if you don’t have banana, but where’s the fun in that!

How to Make the Perfect Banana Chocolate Cake

Ready to get baking? Alright, let’s dive into making this dreamy Banana Chocolate Cake. Don’t worry, I’ll walk you through it, step by step. I promise it’s easier than it looks!

1. Okay, first things first: Preheat that oven to 350°F (175°C). Seriously, preheating is key! Grease and flour a 9×13 inch baking pan or two 8-inch round cake pans. I like to use baking spray with flour already in it – so easy!
2. In a medium bowl, whisk together that flour, baking soda, and salt. Just give it a good whisk to make sure everything’s evenly distributed. Set it aside for now.
3. Next, in a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until it’s light and fluffy. This usually takes a few minutes. Pro Tip: Make sure your butter is *actually* softened, not melted!
4. Beat in the eggs one at a time, then stir in the vanilla extract. Easy peasy!
5. Add the mashed bananas and mix well. Your batter might look a little lumpy – that’s okay!
6. Now, here’s the important part: Alternately add the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until *just* combined. Seriously, don’t overmix! Overmixing leads to a tough cake, and nobody wants that.
7. Fold in those chocolate chips. I like to sneak a few while I’m at it. Oops!
8. Pour the batter into the prepared baking pan(s). Spread it out evenly.
9. Bake for 30-35 minutes for that 9×13 pan, or 25-30 minutes for round pans. A wooden skewer inserted into the center should come out clean – with maybe a few moist crumbs clinging to it.
10. Let the cake cool in the pan on a wire rack for 10 minutes before inverting it onto the rack to cool *completely*. Patience, my friend!
11. While the cake is cooling, let’s make that ganache! Heat heavy cream in a small saucepan over medium heat until it’s simmering. Remove from heat and pour it over the finely chopped chocolate. Let it sit for 5 minutes—don’t touch it!—and then whisk until it’s smooth and glossy. Oooh, so pretty!
12. Once the cake is *completely* cool, pour that gorgeous ganache over it. Let it set a bit before slicing. And then… enjoy!

Tips for a Moist and Delicious Banana Chocolate Cake

Okay, so you want that Banana Chocolate Cake to be *perfect*, right? Here are my top secrets for a super moist, ridiculously delicious cake, every single time!

• Don’t skip the buttermilk! It adds tenderness and a slight tang that balances the sweetness. Trust me on this one!
• Those ripe bananas are key! The riper, the better. They add moisture and intense banana flavor.
• Don’t overbake! That’s the cardinal sin of cake baking. Check it early, and often!
• And speaking of chocolate, using good quality chocolate for the ganache makes a HUGE difference. Treat yourself!

Serving Suggestions for Your Banana Chocolate Cake

Okay, you’ve got this amazing Banana Chocolate Cake… now what? Honestly, it’s pretty darn perfect on its own, but here are a few ideas to take it to the next level!

A scoop of vanilla ice cream is *never* a bad idea… warm cake + cold ice cream = heaven! Or, how about a dollop of whipped cream and some fresh berries? Raspberries are amazing with chocolate and banana. And if you’re feeling fancy, a dusting of powdered sugar always looks pretty! Seriously, anything goes!

Storing Your Delicious Banana Chocolate Cake

Okay, so you’ve baked this amazing Banana Chocolate Cake… and somehow you have leftovers? Wow! Here’s how to keep it fresh and delicious.

At room temperature, it’ll stay good for about 2-3 days, covered tightly. In the fridge, it’ll last for up to a week – just wrap it well to prevent it from drying out. Wanna freeze it? Go for it! Wrap individual slices tightly in plastic wrap and then in foil. It’ll keep in the freezer for up to 2 months. Just thaw it in the fridge overnight before enjoying. A quick zap in the microwave and it’s good as new!

Frequently Asked Questions About Banana Chocolate Cake

Got questions about making this Banana Chocolate Cake? I’ve got answers! Here are a few of the most common things people ask me.

Can I use frozen bananas in this cake?

Absolutely! Just make sure to thaw them completely and drain off any excess liquid. Frozen bananas are actually *great* for baking because they’re extra soft and sweet!

Can I make this Banana Chocolate Cake gluten-free?

Yep! Just swap out the all-purpose flour for a gluten-free blend. I recommend one that’s designed for baking, and you might need to add a little extra moisture – just keep an eye on the batter’s consistency.

Can I add nuts to this recipe?

Go for it! Walnuts or pecans would be delicious in this cake. Just fold them in along with the chocolate chips. About a half-cup should do the trick!

How do I prevent my cake from sinking in the middle?

Ah, the dreaded sunken cake! A few things can cause this. Make sure your oven temperature is accurate, and don’t open the oven door too often while it’s baking. Also, avoid overmixing the batter and make sure your ingredients are fresh. Overbaking can also cause sinking, so keep a close eye on it!

Estimated Nutritional Information for Banana Chocolate Cake

Okay, let’s talk nutrition! Just a heads-up: these are *estimates* only! Actual values will totally depend on the brands and specific ingredients you use. So, take it with a grain of salt, okay?

Enjoy Your Homemade Banana Chocolate Cake

And that’s it! Seriously, wasn’t that easy?! Now go grab a slice of your gorgeous homemade Banana Chocolate Cake, put your feet up, and enjoy! I really wanna know what you think, so leave a comment below and let me know how it turned out! And if you loved it as much as I do, don’t forget to rate the recipe and share it with your friends! You can learn more about me here. Happy baking!

Print