Forget the boxed chocolate cake mix! You can make this simple Chocolate Banana Cake from scratch with just 30 minutes of active time and a whisk. This chocolate snacking cake requires no butter, so creaming or machine mixing is unnecessary.
Do you like cakes made with vegetable oil instead of butter?
If you do, this homemade chocolate banana cake is for you!
I like to garnish it with a simple dusting of icing sugar to create the perfect snacking cake or everyday dessert with its rich chocolate flavor with just a hint of banana flavor.
If I’m serving it for a special occasion, I bring it to the next level by topping it with a chocolate ganache frosting, as in the picture below.
Either way, it’s delicious and so easy to make!
This simple chocolate cake requires no fancy equipment and comes together quickly. You only need a few bowls, a whisk, and a mixing spoon. Let’s get started!
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Instructions
Preheat the oven to 350℉ (175°C). Position the rack in the center of the oven.
Grease and dust a 9×13-inch (23×33 cm) baking pan with cocoa powder (or use non-stick spray). Set it aside for now.
In a large mixing bowl, sift or whisk together the dry ingredients. More specifically, 1¾ cups of all-purpose flour (250 grams), 1¼ cups of granulated sugar (250 grams), ¾ cup of unsweetened cocoa powder (65 grams), 1½ teaspoons of baking powder, 1½ teaspoons of baking soda and ½ teaspoon of salt. Set aside for now.
In a medium bowl, whisk together 2 eggs (room temperature) with ½ cup of vegetable oil, ½ cup of milk (room temperature), ½ cup of warm coffee, ½ cup of warm water and 1½ teaspoons of pure vanilla extract. Add 1 cup of mashed bananas. Whisk to combine properly together.
Add the wet ingredients to the flour mixture and whisk together until combined. Do not overmix.
Pour the thin batter into the greased pan.
Bake in a preheated oven for 35-40 minutes or until a wooden toothpick or skewer comes out clean and the cake springs back when the top is lightly pressed.
Remove from the oven and cool down completely on a cooling rack before frosting.
Chocolate ganache frosting
Place 8 ounces (226 grams) of chopped chocolate (semi-sweet or bittersweet) in a small heatproof bowl and set aside.
Heat 1 tablespoon of butter with ¾ cup (175 mL) of heavy whipping cream over medium-high heat in a small saucepan until steaming hot and just beginning to simmer.
Immediately remove from the heat and pour over the chopped chocolate. Let stand for about 3 minutes to melt the chocolate, then whisk together until smooth.
Cover with plastic film and refrigerate. Whisk often, for about 45 minutes or until the frosting becomes thick and holds its shape.
Spread over the room-temperature cake (directly in the pan) with an offset spatula.
Serve and enjoy!
Tips
- Sifting or whisking the dry ingredients together allows better distribution of the leavening agents. The process also aerates the dry ingredients, making the final product lighter in texture.
- The best way to ensure a delicious banana chocolate cake is by using ripe bananas. Bananas with speckled brown spots on them have the most flavor. Using roasted bananas is another way to ensure a flavorful banana dessert.
- Avoid overmixing as this will result in a tough, rubbery cake due to gluten development.
- The batter is a little thin, but not to worry. The end product has a light texture and the perfect crumb! So, do not be tempted to add extra flour.
- Cool the cake completely before icing it with chocolate ganache frosting.
Recipe Variations
- Feel free to add a handful of walnuts or mini chocolate chips to the batter before baking it.
- If avoiding coffee, replace it with an equal amount of water.
- Replace the ganache frosting with a dusting of icing sugar.
Serving suggestions
I like to serve a slice of this chocolate banana cake with a dollop of sweet ricotta or a simple healthy fruit salad. Pair it with a scoop of vanilla ice cream for a more decadent option. It’s also perfect on its own with a hot cup of coffee or tea for a cozy snack or dessert.
FAQ
It is preferable to wait 2-3 hours for your cake to cool completely before icing it.
Store this chocolate cake without the ganache frosting for up to two days at room temperature. To keep your chocolate cake fresh, cover it with plastic film. To store the cake with chocolate icing, cover it properly with plastic film and refrigerate for up to 5 days for optimal taste and texture.
Yes, this cake freezes wonderfully for up to 3 months without the icing. After the cake cools down completely, double-wrap it in plastic wrap and aluminum foil for the best results.
Easy banana recipes
Transform ripe bananas into a delicious treat with these easy recipes.
Recipe origins
My friends and family love this simple chocolate cake! I’ve been making it for years and it never disappoints.
The original recipe is from one of my favorite websites, the Joy of Baking. This site has tutorials and how-to videos, which can be highly informative if you want to learn something new!
Over the years, these are some of the changes I made to the original recipe: I decreased the total amount of sugar to 1¼ cups, and I replaced ½ cup of water with coffee (the original recipe calls for 1 cup of water).
Topping off this chocolate dessert with a creamy chocolate ganache transforms it from scrumptious to decadent.
This rich, moist chocolate cake is the perfect dessert for any occasion!
It gets rave reviews from friends & family every single time I make it. This will quickly become one of your favorite cakes!
Enjoy!
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this easy chocolate cake recipe with oil, I would love to hear about it in the comments below and be sure to rate the recipe!
Italian chocolate cookies
Recipe
Simple Chocolate Banana Cake Recipe
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Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour 250 grams
- 1¼ cups granulated sugar 250 grams
- ¾ cup unsweetened cocoa powder 65 grams, can also use Dutch-processed cocoa
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
Wet ingredients
- 2 eggs room temperature
- ½ cup vegetable oil
- ½ cup milk room temperature
- ½ cup warm coffee
- ½ cup warm water
- 1½ teaspoons pure vanilla extract
- 1 cup mashed ripe bananas about 2 medium
Chocolate Ganache Frosting
- 8 oz semi-sweet or bittersweet chocolate chopped, 226 grams
- ¾ cup heavy whipping cream 175 mL
- 1 tablespoon unsalted butter room temperature
Instructions
- Position the rack in the center of the oven.
- Preheat oven to 350℉ (175°C) .
- Grease and dust the pan with cocoa powder (or use non-stick spray) in a 9 x 13-inch (23×33 cm) pan.
- Sift or whisk together all the dry ingredients in a large mixing bowl. Set aside.
- In another medium-sized mixing bowl, whisk together all of the wet ingredients.
- Gradually add the wet ingredients to the dry ingredients and whisk together until combined.
- Pour the batter into the prepared pan.
- Bake in a preheated oven for 35-40 minutes or until a wooden toothpick or skewer comes out clean and the cake springs back when the top is lightly pressed.
- Transfer pan on a wire rack to cool down completely before frosting (if using).
Chocolate Ganache Frosting
- Place chopped chocolate in a heatproof bowl and set aside.
- In a small saucepan, heat butter and cream over medium-high heat until steaming hot and just beginning to simmer.
- Immediately remove from the heat and pour over the chopped chocolate. Let stand for about 3 minutes to melt the chocolate.
- Whisk together until smooth.
- Cover with plastic film and refrigerate. Whisk often, for about 45 minutes or until the frosting becomes thick and holds its shape.
- Spread over the room temperature cake (directly in the pan) with an offset spatula.
- Serve and enjoy.
- WATCH THE VIDEO ON THE RECIPE CARD TO SEE HOW EASY THIS RECIPE IS TO MAKE!
Video
Notes
- Sifting or whisking the dry ingredients together allows better distribution of the leavening agents. The process also aerates the dry ingredients making the final product lighter in texture.
- The best way to make sure you have a delicious banana chocolate cake is by using ripe bananas. Bananas with speckled brown spots on them have the most flavor. Using roasted bananas is another way to ensure a flavorful banana dessert.
- Avoid overmixing as this will result in a tough, rubbery cake due to the development of gluten.
- The batter is a little on the thin side, but not to worry. The end product has a light texture and the absolute perfect crumb! Do not be tempted to add extra flour.
- Cool the cake completely before icing with chocolate ganache frosting.
- Feel free to add a handful of walnuts or mini chocolate chips to the batter before baking it.
- If avoiding coffee, replace it with an equal amount of water.
- Replace the ganache frosting with a dusting of icing sugar.
Nutrition
This post was originally published on January 17, 2016, and republished on January 18, 2022, with updated content and photos. Thanks for sharing!
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Helixa
I loved it!! Since I had a long rectangle baking tin, I baked it at 160 C for maybe 45 to 50 minutes, and it came out perfectly. My friends also loved it. I increased the sugar and added some dark chocolate chips to it. Could you tell me how long I can store it? Should I maybe keep it in the fridge?
Maria
I’m thrilled to hear that you and your friends enjoyed the chocolate banana cake! Store this chocolate cake without the ganache frosting for up to two days at room temperature. To keep your chocolate cake fresh, cover it with plastic film. To store the cake with chocolate icing, cover it properly with plastic film and refrigerate for up to 5 days for optimal taste and texture.