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    Home » Desserts » Simple Chocolate Banana Cake Recipe

    Simple Chocolate Banana Cake Recipe

    January 18, 2022 , Updated January 24, 2023 Maria 18 Comments

    Jump to Recipe Jump to Video
    Chocolate Banana Cake on a white plate garnished with sliced bananas and strawberries.

    Forget the boxed chocolate cake mix! With just 30 minutes of active time and a whisk, you can make this simple Chocolate Banana Cake from scratch. This chocolate snacking cake requires no butter, so creaming or machine mixing is unnecessary. 

    A piece of Chocolate Banana Cake ready to be eaten.
    Jump to:
    • Introduction
    • Instructions
    • Chocolate ganache frosting
    • Tips
    • Recipe Variations
    • FAQ
    • Easy banana desserts
    • Recipe origins
    • Recipe

    Introduction

    Do you like cakes made with vegetable oil instead of butter?

    If you do, this simple and easy cake is for you!

    It becomes the perfect snacking cake or everyday dessert with its rich chocolate flavor with just a hint of banana flavor. Garnishing this cake with a chocolate ganache frosting transforms it into a decadent dessert for those extra special occasions.

    As a bonus, it requires no fancy equipment and comes together in no time. All you need to make this simple cake are a couple of bowls, a whisk, and a mixing spoon.

    Garnish it with a dusting of icing sugar or if you prefer, bring it to the next level by topping it with a chocolate ganache frosting as we did today. Either way, it’s delicious!

    Chocolate Banana Cake on a white plate garnished with sliced bananas and strawberries.

    Instructions

    Preheat the oven to 350℉ (175°C). Position the rack in the center of the oven.

    Grease and dust a 9 x 13-inch baking pan with cocoa powder (or use non-stick spray) -set aside for now.

    The dry ingredients to make chocolate cake in a mixing bowl.

    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.

    The wet and dry ingredients to make banana cake in a bowl.

    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.

    Cake batter in a rectangular baking pan.

    Pour the thin batter into 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.

    The ingredients to make chocolate ganache frosting in bowls.

    Chocolate ganache frosting

    Place 8 ounces of chopped chocolate in a small heatproof bowl and set aside.

    Whipping cream and butter being heated in a small pan.

    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, then whisk together until smooth.

    Chocolate ganache frosting on the tip of a whisk.

    Cover with plastic film and refrigerate. Whisk often, for about 45 minutes or until the frosting becomes thick and holds its shape.

    Chocolate frosting being spread over a chocolate cake.

    Spread over the room-temperature cake (directly in the pan) with an offset spatula.

    Now you know how to make banana cake! Serve and enjoy!

    A close up of the Chocolate Banana Cake.

    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 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 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. 

    FAQ

    How long to cool a cake before frosting

    It is preferable to wait 2-3 hours for your cake to cool completely before icing it.

    How to store 

    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. 

    Can I freeze this cake?

    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 desserts

    Banana muffins placed on a cooling rack, surrounded by a blue tea towel.

    Banana Muffins

    If you like easy banana recipes, try this recipe for banana muffins. Your whole family will love these!

    GET THE RECIPE

    Overripe bananas are perfect for making delicious desserts like this banana coffee chocolate cake. If you are looking for more recipes, be sure to take a look at this roasted banana bread.

    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. There are tutorials and how-to videos on this site, which can be extremely informative if you’re looking 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!

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    Recipe

    Chocolate cake with ganache frosting on a white plate.

    Simple Chocolate Banana Cake Recipe

    Forget the boxed chocolate cake mix! With just 15 minutes of active time and a whisk, you can make this Chocolate Banana Cake from scratch.
    5 from 3 votes
    Print Save RecipeSaved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour 10 minutes
    Servings: 20 servings
    Calories: 210kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    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
    • ¾ cup heavy whipping cream
    • 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 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.
    Scroll UP for the STEP by STEP PhotosDon’t miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    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.
    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. 
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    *recipe adapted from Joy of Cooking

    Nutrition

    Serving: 1serving | Calories: 210kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 166mg | Potassium: 214mg | Fiber: 2g | Sugar: 18g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg
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    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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    Filed Under: Desserts

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Lucy

      March 11, 2022 at 4:36 am

      5 stars
      WOW! Another winning recipe. Absolutely delicious. The crumb is so moist and the frosting is so yummy. This is a go to recipe. I also reduced the sugar content and used 1/2 white sugar and 1/2 dark sugar – It produced a beautiful, deep, rich colour with added toffeelike flavour which I really like and added a touch of walnuts as suggested. Soo good! Thanks Maria for another great recipe.
      P..S. The top “Jump to Recipe” button needs to be corrected and the display window for the ingredients needs to be expanded.

      Reply
      • Maria

        June 28, 2022 at 8:03 am

        Thanks so much for your comment Lucy.

        Reply
    2. L

      January 20, 2022 at 12:23 am

      Hi Maria
      Can i use frozen bananas
      That’s all I have at the moment
      Thank you

      Reply
      • Maria

        January 20, 2022 at 9:20 am

        Great question Louise! I have used frozen bananas when making banana bread and muffins and the results are always great. I have never tried using frozen bananas with this dessert but it should be fine. Would love to hear about your results if you do decide to try it.

        Reply
    3. Jessica

      January 31, 2018 at 9:13 pm

      Mmm, this looks divine! Love the addition of that chocolate frosting – yummmm! Can’t wait to try it this recipe out!

      Reply
      • Maria

        March 14, 2018 at 6:54 am

        Fantastic Jessica, hope you get a chance to try it! Thanks for stopping by ♥

        Reply
    4. Julia

      January 31, 2018 at 10:11 am

      5 stars
      I, too, try to reduce sugar most of the time. And I also sub apple sauce for oil often. I love that this recipe has coffee and feeds a crowd!

      Reply
      • Maria

        January 31, 2018 at 10:49 am

        This chocolate banana cake is really not overly sweet and comes together in no time at all… Thanks so much for taking the time to comment Julia ♥

        Reply
    5. Jackie

      January 31, 2018 at 8:03 am

      5 stars
      What a great looking cake, bet it tastes even better 🙂

      Reply
      • Maria

        January 31, 2018 at 8:24 am

        Thanks Jackie! This chocolate banana cake is very popular with my family and friends. I love this recipe because it is so so easy to make 😉 The perfect chocolate treat for Valentine’s Day! Thanks for stopping by 🙂

        Reply
    6. Louise

      January 10, 2018 at 11:18 am

      Baked it recently and it was great. A lovely recipe indeed. Thanks Maria.

      Reply
      • Maria

        January 10, 2018 at 12:20 pm

        My pleasure Louise! I have a few bananas on my counter right now that are looking a little sad… debating whether to make this chocolate banana cake or banana muffins… decisions, decisions 🙂 Thanks so much for stopping by ♥

        Reply
    7. deb@glutenfreefarina.com

      January 23, 2016 at 2:26 pm

      I love these ‘go to’ chocolate cake recipes that come together so quickly. I’m a fan of the Texas Sheet cake just for that reason with the cinnamon and chocolate. Thanks for giving me another option. I think my husband’s card group thinks I only know how to make one cake.

      Reply
      • Maria

        January 23, 2016 at 8:54 pm

        Hi Deb!
        LOL…I think we are all the same. Once we have a recipe that works, like this chocolate banana cake, we stick with it. Appreciate the comment. Have a great week-end.

        Reply
    8. Maria

      January 18, 2016 at 6:25 pm

      Hi mary,
      This recipe looks delicious…
      I would like to try it this weekend : )
      Just a question – should i use espresso or regular coffee…or does it not matter??
      Also….i would like to use the applesauce option you mention!
      (I actually have homemade chunky applesauce!) So i should replace the full portion of oil by the applesauce?
      Pls let me know! 🙂
      Looking forward to trying this recipe!

      Reply
      • Maria

        January 18, 2016 at 7:54 pm

        Hi Maria,
        I have always used regular coffee…you might get a more pronounced bitter taste with the espresso…also, I did cut back on the sugar, so the taste of the chocolate really comes through. I always replace only half the oil with the applesauce. I actually had a piece of leftover of this chocolate banana cake today (without the icing) and it’s still super moist. Would love to hear how the cake turns out for you! Thanks for taking the time to comment 🙂

        Reply
        • Maria

          January 24, 2016 at 9:56 pm

          Hi Mary,
          Baked this cake today with my mom! Wanted to let you know how much we loved it!
          Most impressive is the texture!
          (Besides the chocolate flavor!!)
          The moistness in the sponge!
          Definately a keeper recipe !
          Thanks for sharing it! 🙂
          Maria

        • Maria

          January 24, 2016 at 10:21 pm

          Hi Maria,
          My pleasure. I’m really glad you guys enjoyed this chocolate banana cake 🙂
          Thanks for taking the time to leave a comment.

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