This Chocolate Banana Cake is ultra-soft, deeply chocolatey, and naturally sweetened with ripe bananas. It’s the perfect way to use overripe bananas and makes a cozy dessert or afternoon treat with coffee or tea.
INGREDIENTS
FOR THE CAKE
3 ripe bananas, mashed
2 large eggs
¾ cup granulated sugar
½ cup vegetable oil
½ cup milk
2 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1 packet baking powder (about 2 tsp)
1 packet vanilla extract (or 1 tsp vanilla)
1 teaspoon cinnamon (optional)
½ cup chocolate chips or chopped chocolate
FOR THE CHOCOLATE CREAM (OPTIONAL)
1 cup heavy cream
100 g dark chocolate, chopped
INSTRUCTIONS
PREHEAT AND PREPARE
Preheat the oven to 170°C (340°F). Grease and lightly flour a round or rectangular cake pan.
MIX THE WET INGREDIENTS
In a large bowl, beat the eggs with the sugar until light and slightly fluffy. Add the vegetable oil, milk, and mashed bananas. Mix until smooth.
ADD THE DRY INGREDIENTS
Sift in the flour, cocoa powder, baking powder, vanilla, and cinnamon if using. Mix gently just until combined. Do not overmix.
ADD CHOCOLATE
Fold in the chocolate chips or chopped chocolate evenly through the batter.
BAKE
Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool completely.
MAKE THE CHOCOLATE CREAM (OPTIONAL)
Heat the heavy cream until hot but not boiling. Remove from heat, add the chopped dark chocolate, and stir until smooth and glossy. Pour over the cooled cake.
WHY YOU’LL LOVE THIS CAKE
Incredibly moist thanks to ripe bananas
Deep chocolate flavor without being heavy
Perfect for breakfast, dessert, or snacks
Easy, budget-friendly, and freezer-friendly
SERVING TIPS
Serve plain, dusted with powdered sugar, or topped with chocolate cream. Pairs beautifully with coffee, milk, or tea.
TIME & SERVINGS
Prep Time: 15 minutes
Bake Time: 35–40 minutes
Total Time: 55 minutes
Servings: 8–10