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Home » Cakes

Chocolate Banana Cake

Last updated on August 22, 2022Originally published November 15, 201813 CommentsSabine

Jump to Recipe

This Chocolate Banana Cake is super easy to make. It's a gorgeous layered cake made with moist and fluffy layers of banana cake and super creamy chocolate cream cheese frosting. It's the perfect cake for any occasion, whether it's an afternoon treat on a lazy weekend or a potluck. By the way, have you tried my bananas foster upside down cake yet?

sliced banana layer cake topped with chocolate frosting and fresh fruit on a cake plate

Step-by-step video tutorial

Jump to:
  • Step-by-step video tutorial
  • FAQs
  • Expert tips for success
  • Notes on frosting
  • How long does it last
  • Make ahead and freezing instructions
  • More banana recipes to try
  • Recipe

FAQs

How ripe do the bananas have to be?

Very ripe bananas with lots of dark spots work best in cake because they add an intense, sweet banana flavor to the cake. Brown bananas like those used in banana bread also work.ripe bananas with lots of brown spots on a wooden table

How to quickly ripen bananas

If you only have fresh yellow bananas, you can quickly ripen them by baking them in the oven at 300°F (149°C) for about 30-40 minutes until black and soft. Let them cool to room temperature before using them in this recipe.

Expert tips for success

  • I strongly recommend measuring the mashed bananas and not orienting yourself on a set number of bananas. It is impossible to tell how much banana puree will end up in the cake if it is not measured, as bananas vary greatly in weight and size.
  • Line the baking pans with parchment paper instead of just using baking spray since the cake layers will be easier to remove from the pans after baking.
  • If your cake layers aren't flat after baking, slice off a thin layer from the top to create an even surface. This helps the cake to hold up, makes icing easier, and just looks better.

Notes on frosting

As seen in the photos, there is just enough frosting to fill the cake layers and lightly frost the outside of the cake (it's a naked cake on purpose). If you want to cover the whole cake in frosting, I recommend doubling the recipe.

mixed chocolate frosting in mixing bowl

How long does it last

Store in an airtight container in the fridge for up to 3 days. Let come to room temperature before serving if desired.

Make ahead and freezing instructions

  • Cake layers: After baking the cake layers, let cool completely. Then tightly wrap each cake layer in plastic wrap twice. Place in freezer bags or containers and freeze for up to 1 month. To thaw, unwrap the cake layers and let sit on the counter for about 1-2 hours. Once it is at room temperature, make the frosting and assemble the cake as instructed.
  • Whole cake: After chilling for 3 hours, place the cake in the freezer until it is firm, for about 2 hours. Remove the cake from the freezer and tightly wrap in plastic wrap twice. Make sure that everything is covered. Then wrap in aluminum foil twice until completely covered or place in a freezer container. It freezes well for up to 2 months. Unwrap the cake and thaw in the fridge overnight.
  • Single slices: Place the slices in the freezer for about 1 hour. Then remove from the freezer and tightly wrap in plastic wrap twice until fully covered. Place in a freezer bag or container and freeze for up to 2 months. To thaw, unwrap the cake and place on the kitchen counter for 1 hour.
sliced banana chocolate cake on a serving plate with a quarter of the cake missing

More banana recipes to try

  • Banana Walnut Muffins
  • Chocolate Banana Muffins
  • Banana Cream Pie
  • Sourdough Banana Bread
  • Banana Cupcakes
  • Banana Bundt Cake

Recipe

sliced banana layer cake topped with chocolate frosting and fresh fruit on a cake plate

Banana Chocolate Cake

5 from 11 votes
Author Sabine Venier
Calories: 320kcal
Servings: 16 servings
Prep 45 minutes
Cook 16 minutes
Chill 4 hours
Total 5 hours 1 minute
Print Pin Rate
This Chocolate Banana Layer Cake is super easy to make. It's a gorgeous layered cake made with moist and fluffy layers of banana cake and super creamy chocolate cream cheese frosting. It's the perfect cake for any occasion, whether it's an afternoon treat on a lazy weekend or a potluck.

Ingredients
 
 

Banana cake

  • 4 large eggs
  • ½ cup packed light brown sugar
  • 1 cup vegetable oil
  • 1 ¾ cups mashed bananas
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 4 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon cinnamon

Chocolate frosting

  • ½ cup unsalted butter, at room temperature
  • 1 cup cream cheese, softened
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar sifted
  • ½ cup unsweetened cocoa powder, spooned and leveled
  • 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, mix 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. Divide the batter evenly among the three prepared pans. 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. If the frosting is too soft, add more powdered sugar.
  • 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 top and the sides of the cake with the remaining frosting. Chill for 4 hours in the fridge or overnight. Store leftovers in an airtight container in the fridge for up to 3 days. 

Video

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

Nutrition

Calories: 320kcalCarbohydrates: 50gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 76mgSodium: 213mgPotassium: 295mgFiber: 2gSugar: 32gVitamin A: 451IUVitamin C: 2mgCalcium: 80mgIron: 2mg
Course Dessert
Cuisine American
Keyword banana chocolate cake recipe, chocolate banana cake
Did you make this recipe?Leave a feedback and rate this recipe!
« Hot Chocolate Cake
Chocolate Pistachio Biscotti Recipe »

About Sabine

Sabine is a professional baker, cookbook author, and award-winning food photographer.

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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Portrait photo of Sabine Venier

Hi, my name is Sabine Venier! I’m a cookbook author and food blogger. Here on Also The Crumbs Please you will find my collection of treasured family recipes.

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