This recipe for a simple snacking chocolate banana cake is the perfect special treat for your family or friends. With Valentine’s Day just around the corner, I thought it would be appropriate to share this moist and tasty chocolate banana cake with all of you.
As an added bonus, this chocolate banana cake recipe comes together in no time at all. With a time investment of just 15 minutes, you will be rewarded with the perfect dessert for your family and friends. You’ll see that once you make and taste this cake, you’ll be making it throughout the year. For those extra special occasions, the chocolate banana cake can be frosted with a chocolate ganache; otherwise, you can serve this simple snacking chocolate banana cake as is.
Just like my recipe for moist and easy banana muffins, this chocolate banana cake is a great recipe to use up those ripe bananas that you might have hanging around the counter. I also love the fact that this recipe can make up to 20 servings and leftovers (if ever there are any) keep extremely well in the fridge.
Nutrition Tip: For those special occasions when you are baking a cake, you can always try to reduce the total amount of sugar required. In most recipes, doing so will barely make a difference in taste. I will usually try to reduce the sugar a ¼ cup at a time. The goal is to achieve a product which is still great-tasting, but slightly less sweet.
Origin of recipe for Simple Snacking Chocolate Banana Cake:
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I’ve been making this chocolate banana cake for several years now. The recipe is from one of my favorite websites, Joy of Baking. There are tutorials and how-to videos that are extremely informative. And the recipes always turn out great.
One of the reasons I love this chocolate banana cake recipe is that it uses an oil as the source of fat. That’s why you will find that for this reason, the batter is a little on the thin side. Not to worry, though, the end product has a light texture and the absolute perfect crumb!
And just in case you are wondering if I made any changes to the original recipe, well of course I did! I decreased the total amount of sugar to 1 1/2 cups, and I replaced 1/2 cup of water with coffee (the original recipe calls for 1 cup of water). I will usually replace half the oil with applesauce, but not this time – I had run out of my Easy Homemade Chunky Applesauce. 🙁
As far as desserts go, this recipe for Simple Snacking Chocolate Banana Cake is a delicious, decadent, and deceptively easy treat. Enjoy!
Chocolate Banana Cake
Ingredients
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ cups granulated sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 eggs room temperature
- 1 cup mashed ripe bananas about 2 medium
- ½ cup milk
- ½ cup vegetable oil
- ½ cup warm coffee
- ½ cup warm water
- 1 ½ teaspoons pure vanilla extract
Chocolate Ganache Frosting:
- 8 oz semi-sweet or bittersweet chocolate
- 3/4 cup heavy whipping cream
- 1 tablespoon unsalted butter
Instructions
- Position rack in the center of the oven.
- Preheat oven to 350℉ (175°C) .
- Grease and flour (or use non-stick spray) a 9 x 13 inch pan.
- Sift together all the dry ingredients in a large mixing bowl. Set aside.
- In another medium sized mixing bowl, whisk together the eggs, mashed bananas, milk, oil, coffee, water and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and whisk together until combined.
- Bake in preheated oven for 35-40 minutes. (Ensure cake tester or toothpick comes out clean).
- Transfer pan on a wire rack where it can cool down before frosting (if using).
Frosting:
- Place chocolate in a heatproof bowl and set aside.
- Over medium heat, heat butter and cream.
- Bring to just under a boil.
- Immediately combine with the chocolate and let stand for about 5 minutes.
- Whisk together until smooth.
- Spread over cool cake.
Notes
Nutrition
Thanks for dropping by,
Ciao for now,
Maria 🙂
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Jessica says
January 31, 2018 at 21:13Mmm, this looks divine! Love the addition of that chocolate frosting – yummmm! Can’t wait to try it this recipe out!
Maria says
March 14, 2018 at 06:54Fantastic Jessica, hope you get a chance to try it! Thanks for stopping by ♥
Julia says
January 31, 2018 at 10:11I, 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!
Maria says
January 31, 2018 at 10:49This 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 ♥
Jackie says
January 31, 2018 at 08:03What a great looking cake, bet it tastes even better 🙂
Maria says
January 31, 2018 at 08:24Thanks 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 🙂
Louise says
January 10, 2018 at 11:18Baked it recently and it was great. A lovely recipe indeed. Thanks Maria.
Maria says
January 10, 2018 at 12:20My 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 ♥
deb@glutenfreefarina.com says
January 23, 2016 at 14:26I 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.
Maria says
January 23, 2016 at 20:54Hi 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.
Maria says
January 18, 2016 at 18:25Hi 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!
Maria says
January 18, 2016 at 19:54Hi 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 🙂
Maria says
January 24, 2016 at 21:56Hi 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 says
January 24, 2016 at 22:21Hi Maria,
My pleasure. I’m really glad you guys enjoyed this chocolate banana cake 🙂
Thanks for taking the time to leave a comment.