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Double chocolate banana cake topped with chocolate frosting and banana slices

Double Chocolate Banana Cake

This moist and rich Double Chocolate Banana Cake mixes ripe bananas with cocoa and chocolate chips for a deep chocolate flavor that's easy to make.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 pieces ripe bananas, mashed Use very ripe bananas for the best flavor and moisture.
  • 1 cup sugar
  • 1/2 cup butter, softened Softened butter helps cream well with sugar.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour Can replace with gluten-free flour blend.
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips Use dark chocolate chips for a deeper flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla and mashed bananas.
  4. In a separate bowl, mix the flour, cocoa powder, baking soda, and salt.
  5. Gradually mix the dry ingredients into the wet mixture until just combined.
  6. Fold in the chocolate chips.
  7. Pour the batter into the prepared cake pan.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let cool before serving.

Notes

Serve slices warm or at room temperature. Add a scoop of vanilla ice cream or a light dusting of powdered sugar. For a different chocolate bite, pair with cheesecake stuffed chocolate chip cookies. Cover the cooled cake with plastic wrap or store in an airtight container. Keep at room temperature for up to 2 days. Refrigerate up to 5 days. To freeze, wrap tightly and freeze for up to 2 months. Thaw in the fridge or at room temperature.