Chocolate Banana Cake

This Chocolate Banana Cake is the perfect marriage of chocolate & bananas in a delicious 13×9 snack cake! Topped with delicious cream cheese frosting, you’ll love this easy recipe!

Love easy cake recipes? Our chocolate pudding cake is dense and delicious! Fudgy and moist. Or give these easy Banana Pudding Cupcakes a try for an on the go treat.

Easy Banana Cocoa Cake

Instead of banana bread or banana nut muffins, I wanted to bake a banana dessert.

Specifically a dessert with CHOCOLATE. This Banana Chocolate Cake was the solution. The deliciously satisfying solution!

Adding bananas to your cake does more than just give it banana flavor.

• Mashed bananas provide rich moisture to the cake without adding fat or liquid. This helps the cake stay moist for much longer than most other homemade cakes.
• Another thing I love about this recipe is that you add cocoa powder to the batter. Chocolate can overpower banana flavor, but I’ve added just enough to complement the banana flavor!

It tastes like chocolate chip banana bread, in a lighter, cakier form.

If you’re looking for a layered cake, my Banana Cake recipe would be your ideal treat. Add in some cocoa powder for a delicious chocolate treat.

Ingredients You’ll Need

Bananas. Ripe bananas work best. If you’re making this by hand with a mixing bowl, mash the bananas in a separate bowl before using them in the recipe. Use our guide on how to ripen bananas in 20 minutes!

Cocoa powder. Use a good quality unsweetened cocoa powder for best results.

Vanilla. My homemade vanilla extract is perfect in this recipe.

How to Make Chocolate Banana Cake

1. Make the Batter. Cream together butter and sugar. Beat in an egg and vanilla extract, then mix in the mashed bananas.
2. Dry Ingredients. Add flour, kosher salt, baking powder and baking soda and blend to form a batter. Add cocoa powder just until blended. Don’t overmix.
3. Spread in a 13×9 baking dish. It won’t seem like a lot of batter, but it will bake up nice and fluffy.
4. Bake for 25 minutes. Cool. Top with homemade cream cheese frosting!

Tips and Tricks

• Serving suggestion: Go full chocolate! Add homemade chocolate buttercream frosting instead of the cream cheese for a rich, decadent dessert. Or use my easy vanilla frosting recipe instead!
• Storing: I love this banana cocoa cake best when kept chilled in the fridge. Store it covered in the pan or in an airtight container.
• Freeze: Transfer individual slices of baked banana & chocolate cake to freezer safe bags. To serve, pull out as many slices as you desire and let thaw in the fridge overnight.
• Greasing the pan: I use my empty butter wrapper to grease the pan before adding the cake batter. You can also use baking spray if preferred. Or use my homemade cake release!

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Chocolate Banana Cake Recipe

4.75 from 35 votes

By: Aimee

Chocolate Banana Cake is the perfect marriage of chocolate and bananas in a delicious 13×9 snack cake! Topped with delicious cream cheese frosting, you'll love this easy recipe!

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 20 servings

Ingredients 

1x2x3x

• ▢ ½ cup unsalted butter softened
• ▢ 1 cup granulated sugar
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract
• ▢ 3 medium bananas mashed (about 2 cups)
• ▢ 1 ½ cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon kosher salt
• ▢ ½ cup unsweetened baking cocoa
• ▢ ½ batch cream cheese frosting see notes below
• ▢ ¼ cup walnuts optional

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Instructions 

• In mixer, blend butter and sugar until creamy. Add egg and vanilla, beat until combined. Blend in bananas. Add flour, baking powder, baking soda and salt. Add cocoa powder, just until combined, do not overmix.
• Spread in bottom of greased 13×9 pan (I use my butter wrapper to grease the pan).
• Bake in a 350 degree oven for 25 minutes. Cool completely before frosting.

Notes

• FROSTING: You’ll need a half batch of our delicious cream cheese frosting. Or use 1/2 batch of chocolate frosting for a rich decadent cake.
• COCOA: Choose a high quality unsweetened cocoa powder like Ghirardelli. This reduces the bitterness that some brands have.
• STORAGE: This cake is delicious served cold. Store in airtight container in refrigerator (or room temperature if preferred) for up to 4 days. Or freeze for up to 3 months.

Nutrition

Serving: 1slice, Calories: 152kcal, Carbohydrates: 23g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Cholesterol: 22mg, Sodium: 146mg, Fiber: 1g, Sugar: 13g

Course: Cake

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Never let over ripe bananas go to waste again! You may even want to start buying extra bananas just for an excuse to make this Easy Chocolate Banana Cake recipe.