Chocolate Banana Cake
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Send this recipe to my email.
This Chocolate Banana Cake is a terrific recipe to use those always present brown speckled over ripe bananas on your counter in an easy to make, delicious dessert.
This new recipe for Chocolate Banana Cake reminds me that I think we may have to create a specialty category on Rock Recipes. One that's just for ideas to use up over ripe bananas.
They which seem to be waiting, if not multiplying, on the kitchen counter. We've done dozens of banana recipes from muffins to many different banana breads.
We've even got a Sticky Toffee Banana Pudding. Today we put those bananas to delicious use in this moist and delicious chocolate banana cake.
You can bake this in round pans if you like, with the simple chocolate buttercream frosting as shown. Alternatively, bake it in a 9x13 baking pan and serve frosted or unfrosted as an easy snack cake.
Find a great, easy Chocolate Frosting Recipe here.
Love homemade cakes from scratch?
We've put together a collection of the 25 Most Baked Cakes of the last 12 years on Rock Recipes. You are sure to find several to love.
Like this Chocolate Banana Cake recipe?
You'll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.
It's easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
Plus you'll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You'll also get weekly suggestions for great family friendly meals and desserts too!
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Chocolate Banana Cake
This Chocolate Banana Cake is a terrific recipe to use those always present brown speckled bananas on your counter in an easy to make, delicious dessert.
Ingredients
- 2 cups flour
- ¾ cup good quality cocoa
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- ½ cup butter
- 1 ½ cups sugar
- 2 eggs
- 2 teaspoon vanilla extract
- ¼ cup vegetable oil
- 1 ¼ cups mashed banana mashed banana
- ¾ cup milk
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350 degrees F.
- Grease two 9 inch cake pans well and dust with cocoa. (Or you can line the pans with parchment paper after greasing them.)
- Sift together the flour, cocoa, salt, baking powder and baking soda. Set aside.
- Cream together the butter, sugar and vanilla until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the banana and vegetable oil.
- Mix together the lemon juice and milk to sour it.
- Fold the dry ingredients into the banana mixture, alternately with the soured milk. Begin and end with the dry ingredients. I add the dry ingredients in 3 portions and the soured milk in 2 portions.
- Divide the batter evenly between the two prepared pans and bake for 35-45 minutes or until a wooden toothpick inserted into the center of the cakes comes out clean.
- Cool completely on a wire rack before frosting.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
12Serving Size
gAmount Per Serving Calories 361Total Fat 14gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 53mgSodium 313mgCarbohydrates 55gFiber 3gSugar 30gProtein 5g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Hi, I'm sorry I'm not seeing where it says how many eggs are in the recipe. Thanks, Cindy
Thanks for catching that. It's now fixed.
Hi Barry, I have looked for your easy chocolate buttercream frosting recipe and haven't been able to find it. I have recently discovered your website, awesome!
Thanks, A link has new been added to the frosting recipe.
I made this great cake for my son's birthday in May, and the Peanut butter banana chocolate chip cake for my other son's birthday in June. Both were great celebration cakes, and will be go-to recipes when I have over-ripe bananas, Thanks!
So glad you liked them. You probably already know it is my personal mission never to throw out an over-ripe banana. You should try our Sticky Toffee Banana Pudding. YUM!
Is the cooking time the same if you decide to use a 9 x 13 pan?
Use the toothpick test any time you choose a different sized pan. My guess is it might take a little longer.
it doesn't say if you add the soured milk mixture into the creamed butter,sugar,vanilla/banana,oil mixture.. all it says is to fold the dry ingredients into the soured milk mixture... I'm not getting it.. and I so want to try this right now
Step 8 says : Fold in the dry ingredients alternately with the soured milk beginning and ending with the dry ingredients.
I'm assuming you could do this in a bundt pan too? It looks great!
I think it should fit in a standard bundt pan. Did you try it?
Last night it was your maple glazed salmon, tonight the meatloaf with sweet onion glaze...dessert is the chocolate banana cake with buttercream icing.......everything is fantastic!!!
That's fantastic Kelly. Hope you get a chance to pick up my new cookbook. Looks like it would get great use at your house! All the best, Barry.
Could the eggs be left out of this? What would you recommend as a replacement? Thanks!
I don't ever bake without eggs, so I have no idea. Do you have an allergy? Have you heard of the soaked flax seed as an egg replacement?