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Home » Cakes

Banana Chocolate Cake

Last updated on September 30, 2020Originally published November 15, 201813 CommentsSabine

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This recipe is very easy to make. 4 soft and moist banana cake layers frosted with chocolate cream cheese frosting. 

Banana Chocolate Cake Recipe

The cake batter is prepared in a couple of minutes. Stir eggs, brown sugar, oil, mashed bananas, and vanilla until combined. Then stir in flour, baking powder, salt, and cinnamon to combine. Pour into two baking pans and bake.

I always layer the sides and the bottom of my pans with parchment paper because it is so easy to remove the cake from the pans after baking and chilling the cake. Literally just invert the pan on your hand, and the cake comes out on its own. If the paper didn’t cover the whole pan accurately, maybe you need to jiggle the pan a little bit.

Cutting off the uneven cake tops creates a flat surface and helps that your cake is straight. You can skip that if you don’t mind. But I have to say that it makes frosting the cake much easier.

I really love buttercream, but this time I decided to go with a cream cheese frosting. It fits the banana cake perfectly. It is not overly sweet, and the consistency is super creamy.

Just beat butter, cream cheese, and vanilla until creamy. Sift in powdered sugar and cocoa. Stir until creamy and smooth. Add salt to your taste. If the frosting is too thick, you can lighten it with 1-2 tablespoon of milk. If it is too soft, add more powdered sugar.

Banana Chocolate Cake Recipe

You may also like Banana Nut Muffins, Bananas Foster Cake, or Chocolate Banana Muffins.

Decorated banana cake cut into slices on a cake plate

Banana Chocolate Cake

5 from 8 votes
Author Sabine Venier
Calories: 439kcal
Servings: 16 servings
Prep 30 minutes
Cook 16 minutes
Total 46 minutes
Print Pin Rate
This recipe is very easy to make. 4 soft and moist banana cake layers frosted with chocolate cream cheese frosting. 

Ingredients
  

Cake

  • 4 large eggs
  • ½ cup brown sugar (100g)
  • 1 cup vegetable oil (240ml)
  • 15 oz mashed bananas (425g)
  • 1 vanilla bean* (or 1 teaspoon vanilla extract)
  • 2 cups all-purpose flour (270g)
  • 4 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon cinnamon

Frosting

  • ½ cup butter (113g)
  • 1 cup cream cheese (8oz / 226g)
  • 1 vanilla bean* (or 1 teaspoon vanilla extract)
  • 3 cups powdered sugar (360g)
  • ½ cup unsweetened cocoa powder (42g)
  • pinch of salt
  • 1-2 tablespoon milk (if needed)

Instructions

  • Preheat oven to 350°F (175°C). Line the bottom and the sides of three 8" (20cm) spring pans with parchment paper. Set aside.
  • Make the cake: In a large mixing bowl, using a handheld or stand mixer fitted with a paddle attachment, stir eggs, brown sugar, oil, mashed bananas, and vanilla* on medium speed until smooth and well combined for about 2 minutes. Stir in flour, baking powder, salt, and cinnamon just to combine. Pour the batter into the three prepared pans equally (using a kitchen scale is most accurate). Bake for about 16-18 minutes or until a toothpick centered in the middle comes out clean. Let cool to room temperature.
  • Make the frosting: In a large mixing bowl, using a handheld or stand mixer fitted with a paddle attachment, whisk butter, cream cheese, and vanilla* on medium speed until creamy about 2-3 minutes. Sift in powdered sugar and cocoa and stir until well combined and creamy. Add salt to your taste and stir to combine. If the frosting is too firm, add 1 tablespoon milk at the time until you reach a smooth and creamy consistency. 1-2 tablespoon milk will be enough. If the frosting is too soft, add more powdered sugar. Watch the video to see the consistency of the frosting.
  • Cut a thin layer off the tops of your cakes to create a flat surface. Place one cake layer on a cake stand, turner, or serving plate. Spread â…“ of the frosting over the cake. Repeat one more time. Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill 4 hours in the fridge or overnight. Store leftovers in an airtight container in the fridge up to 3 days. 

Notes

*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 439kcal
Course Dessert
Cuisine American
Keyword banana chocolate cake recipe
Did you make this recipe?Leave a feedback and rate this recipe!
« Hot Chocolate Cake Recipe
Chocolate Pistachio Biscotti Recipe »

About Sabine

I'm a passionate baker, cookbook author, and award-winning food photographer. You find here kitchen-tested quality baking recipes everyone will love.

Reader Interactions

Comments

  1. Lenore D

    February 14, 2022 at 8:52 am

    5 stars
    Took this cake to a group birthday get together - was very easy to make, looked beautiful and tasted delicious - got rave reviews from all! Flavourful moist banana cake matched with a smooth chocolate icing.

    I over-baked the first cake and had to make a second - bakes quickly with no browning on top.

    Thanks so much for the recipe and the helpful detailed instruction!

    Reply
  2. Lenore D

    February 07, 2022 at 11:29 am

    What type of vegetable oil do you use in your cakes?

    Reply
    • Sabine

      February 08, 2022 at 4:53 am

      I usually use a mild vegetable oil such as sunflower oil or canola oil. I hope that helps!

      Reply
  3. Viktoria

    December 03, 2020 at 10:08 am

    5 stars
    Tried to bake this cake for my sister´s birthday and it was DELICIOUS. Great recipe! The cake was soft and tasted like banana bread. The combination with chocolate frosting made it all even better. Thank you for this recipe!

    Reply
  4. Stacey J

    December 01, 2020 at 5:40 pm

    5 stars
    I have made this cake recipe a couple of times. A definite crowd pleaser— you won’t regret it!!

    If you don’t have enough cake pans, opt to make them yourself with aluminum foil.

    Reply
  5. Susanne

    November 26, 2020 at 12:22 pm

    Possible to change cream cheese on marscapone?

    Reply
    • Sabine

      December 01, 2020 at 4:52 am

      Yes, absolutely. Substitute 1:1. It will taste differently, but surely delicious.

      Reply
  6. Lorraine Warnakula

    May 10, 2019 at 10:21 pm

    Hi, I'm going for a competition with your recipe too.. Wish me good luck ??

    Reply
    • Sabine

      May 16, 2019 at 1:34 pm

      Best of luck! I hope you win!

      Reply
  7. V

    April 09, 2019 at 8:12 pm

    This cake sounds delicious and I love the beautiful, rustic finish. What kind of buttercream frosting would you recommend for this? I want to make it for a friend that seems to prefer this.

    Reply
    • Sabine

      April 10, 2019 at 12:24 pm

      I would go with chocolate buttercream. The milk chocolate buttercream of this recipe would fit perfectly: https://www.alsothecrumbsplease.com/triple-chocolate-ombre-cake/
      Do the same amount of frosting but just milk chocolate or the chocolate you prefer.

      Reply
  8. Yogesh

    November 27, 2018 at 12:46 am

    5 stars
    Looking soo beautiful

    Reply
    • Sabine

      November 27, 2018 at 3:45 am

      Thank you so much!

      Reply

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Hi, my name is Sabine Venier! I’m a cookbook author and the food blogger behind Also The Crumbs Please. Here you will find trusted and easy recipes for every occasion. I'm here to teach you how to make delicious food and give you the confidence to bake and cook from scratch.

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