banana chocolate cake

This banana chocolate chip cake is ultra-moist, flecked with chocolate chips, and topped with a thick layer of chocolate cream cheese frosting.

Banana Chocolate Chip Cake with Chocolate Cream Cheese Frosting

all-purpose flour

sugar

baking powder

baking soda

salt

bananas ((about 3 medium-sized bananas))

buttermilk ((see note for substitution))

shortening

eggs

vanilla extract

mini semi-sweet chocolate chips

pkg. (8 oz.) cream cheese, softened ((regular

unsalted butter, softened

milk

cocoa powder

sugar ((confectioners' sugar))

Prep

Preheat oven to 350°F. Grease or lightly spray a 9 x 13 inch cake pan with nonstick spray.

Whisk

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.

Beat

Add mashed bananas, buttermilk, shortening, eggs, and vanilla to the bowl. With an electric mixer, beat on low-speed until ingredients are combined, scraping sides of bowl as needed, about 1 minute.

Increase to medium speed and beat for 3 minutes. Fold in chocolate chips.

Spread

Spread cake batter into prepared pan and bake for 30 to 35 minutes or until a toothpick inserted into center of cake comes out clean or with crumbs.

Cool

Cake:

In large bowl, using an electric mixer, beat together cream cheese, butter, vanilla, and milk until smooth.

Frost

Add cocoa powder and powdered sugar (one cup at a time) and continue to beat on low speed until frosting is smooth and is desired consistency. Spread on cooled cake.

Frosting:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1568831318/ma23uxfjnqsfypyfa2rc.mp4

This banana chocolate chip cake is ultra-moist, flecked with chocolate chips, and topped with a thick layer of chocolate cream cheese frosting. It's going to become a quick favorite!

Banana Chocolate Chip Cake

The perfect combination of sweet bananas and lots of chocolate! This Chocolate Banana cake bakes up moist and tender and it&#39;s topped with a creamy chocolate frosting.

Chocolate Banana Cake

all purpose flour

unsalted butter (softened)

granulted sugar

brown sugar, packed

banana

eggs (room temperature)

chocolate shavings and/or sliced banana (optional topping)

Preheat oven to 350°F with a rack in the center of the oven,

Combine flour, cocoa, baking powder, baking soda, and salt. Set aside.

Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and brown sugar until creamy and combined. Add mashed banana, eggs, and vanilla beating until well combined and scraping the sides and bottom of the bowl as necessary. Add half of the flour mixture, beating until combined, add milk then remaining flour beating well between each addition and scarping the sides and bottom of the bowl and beater.

Transfer the batter into a greased 9x9 square baking pan and spread into an even layer. Bake for 23-27 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool completely.

Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter until smooth. Add half the powdered sugar and all the cocoa powder. Beat in vanilla and half the milk followed by remaining powdered sugar. Add as much more milk as you need to get your desired consistency. Turn speed up to medium-high and beat for 30 seconds. Spread the frosting on top of the cooled cake.

Hi:)

I used flora margarine instead and only brown sugar and it turned out AMAZING:-)..
I also added a chocolate chips.
This recipe is a keeper!!!!

This chocolate banana cake is perfect for my spotty bananas! It looks and sounds amazing -- thank you for the recipe! xoxo

I have so many bananas that I needed to use so this recipe came at the perfect time! I love the chocolate + banana combo.

I&#039;m guiding you through simple steps to make a perfectly moist chocolate banana cake. Finish it with a smooth ganache as the perfect touch!

Moist Chocolate Banana Cake

Salt

300 g All purpose flour

g Cocoa powder (dutch-processed preferred)

Baking powder

Baking soda

400 g Banana (Ripe)

Vanilla extract

water

chocolate

Heavy cream

Honey (Optional)

walnut (Optional)

Preparation

Preparation: Brush softened butter inside the two 1.5-quart loaf pans or dishes (8.5x4.5&quot;). Check the baking conversion chart in the post when using a different size pan. Preheat oven to 365°F (185°C).

Mix the dry ingredients.

Whisk granulated sugar, salt, all-purpose flour, cocoa powder, baking powder, and baking soda in a bowl until well combined. Set it aside.

Mash bananas.

In a separate bowl, mash bananas with a fork until the chunks are very small but not completely pureed.

Mix the wet ingredients.

Add the eggs, oil, and vanilla extract to the mashed bananas and whisk until evenly combined.

Mix all the dry and wet ingredients.

Add the dry ingredients and fold with a spatula until evenly incorporated.

Add hot water.

Gradually pour in the simmering hot water, mixing well until smooth.

Bake.

Pour the batter into the prepared pans. Bake at 365°F (185°C) for about 40 minutes until the center bounces back gently, and a toothpick inserted comes out clean with a few moist banana crumbs. Cool it at room temperature before removing it from the pans.

Make ganache.

Melt the dark chocolate over a water bath. To the warm chocolate, gradually stir in lukewarm heavy cream in 4-5 additions, mixing well each time. Mix in the honey. The cream firms up once it&#39;s chilled. Make this right before serving.

Frost the ganache.

Spread the soft ganache over the cooled cake. Optionally, sprinkle the toasted walnuts. Slice and enjoy!

Excellent recipe! And easy to make. I was searching for a banana chocolate loaf and came across this recipe. It’s so moist and chocolatey. Definitely a 5 star! I didn’t make the ganache and it was still absolutely delicious.

My siblings and I love this recipe! So easy, and so incredibly moist. The banana taste was definitely there, but not too strong in my opinion. I reduced the sugar by a quarter or a third (not totally sure), and that was the perfect sweetness level for us. I'm saving this recipe to hopefully make it many more times :)

Can i replace sugar with honey/ maple syrup and continue with rest of the ingredients? 

Also with honey/ maple syrup in the cake batter is it ok to put warm water to the batter as mentioned your recipe?  Will it give me the same texture? Thank you Aya.

Lovely recipe, thank you! I needed something for a layered birthday cake and this was perfect. I actually doubled the recipe, it made 3 large rounds, my pans are not typical 8” rounds, they are 8” but higher and true cake pans. There was enough batter for 3 mini loaves, or I could have probably gotten 6 cupcakes out of it. The sole adjustment I made was to replace the vanilla with Kahlua, only because I’m running low on vanilla so I’ve been using Kahlua instead whenever I can. The slight hint of coffee is delicious, the entire cake is excellent!

The cake was easy to make and so moist!!! 
Absolutely beautiful…. Thank you for a wonderful recipe and the detail you put into your recipes awesome…I will definitely be making this cake again 🥰

Like other reviewers, I was skeptical when adding the simmering water into the cake batter, as it made the batter VERY thin, but the cakes did cook. As someone who has made a lot of cakes, this is the first time I've encountered this technique.  I'm not sure I would do it this way again.

However, the reasons for the 3-star review are that (1) the pan sizes were completely inaccurate, and (2) the cake was ok, not superb. For the former, there's no way I could have fit all this batter in two loaf pans. I poured the batter into two 9" cake pans, cooked both together at 40 minutes, and made a two layer cake (without changing any of the proportions). I originally thought I was going to be able to fit all the batter into one cake pan based on the loaf pans, and then found it completely filled two. For the latter, the cake itself was good and moist, but honestly not my favorite. The ganache was delicious, and the cake needed that punchier flavor on top for balance. For fans of the dark chocolate x banana combo, this could be great, though.

https://www.youtube.com/watch?v=zfo8XFnadLQ

Pastry Living with Aya

Super Moist Chocolate Banana Cake with Ganache Frosting

Print the Recipe:

📌 Ingredients To Make Chocolate Banana Cake:
Enough amount for 2 1.5 Quart Pans
[Bottom: 4inch (10.1cm) ✖︎ 7 inch (17.8cm), Top: 5inch (12.7cm) ✖︎ 8inch (20.3cm)]
* Coat butter thinly.

[Cake]
• Banana (Ripe): 400g | 14.1oz (about 4 medium bananas)
• Egg: 200g | 7oz (about 4 medium-large eggs)
• Oil: 200g | 7oz (1 US cup)
• Vanilla extract: 2 tsp
• Granulated sugar: 400g | 14.1oz (2 US cups)
• Salt: 1 tsp
• All-purpose flour: 300g | 10.6oz (2 1/3 US cups)
• Cocoa powder: 100g | 3.5oz (2/3 + 1/6 US cups)
• Baking powder: 1 Tbsp
• Baking soda: 1 Tbsp
• Hot water: 400g | 14.1oz (1 2/3 US cups)

🔥Bake at 365F | 185C for about 40 minutes until the center is cooked through
* The time & temperature may vary depending on the oven.

[Ganache frosting] Enough for 2 loafs
• Dark chocolate (I used 58% Couverture chocolate today): 400g | 14.1oz
• Heavy Cream: 400g | 14.1oz
• Honey: About 1 Tbsp

• Toasted walnut: Some (Optional)

📌 WATCH OTHER TUTORIALS!:
[BLACK FOREST CAKE]

[Fruit Cream Buns]

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