This Chocolate Banana Cake is super easy to make. It's a gorgeous layered cake made with layers of moist 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?
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Why You Will Love This Chocolate Banana Cake Recipe
- Perfect Cake for All Occasions: This banana layer cake with chocolate frosting works great for birthday parties, an after-dinner treat, a family brunch, or any time you need a gorgeous cake that tastes great too!
- A Stunning Cake That's Easy to Make: Layer cakes always make a splash! There's just something about moist cake layers and a fudgy frosting to make everyone's eyes widen just a bit!
- Amazing Flavor Combination: Chocolate and banana make a winning pair in desserts and this is one of the BEST choco banana cake recipes you'll ever try.
Want to try more chocolate banana desserts? Try my Chocolate Banana Muffins and Banana Bundt Cake next!
Ingredients
Here's a look at the simple ingredients you need to make a banana chocolate cake. From the banana cake layers to the creamy chocolate frostings, here's a look at the main ingredients you need.
- Eggs: Use room-temperature eggs for the best results.
- Brown Sugar: The flavor of brown sugar really works with the bananas and gives the cake a bit more depth of flavor than regular sugar. Check out this post for brown sugar substitutes if you need to make a swap.
- Vegetable Oil: Use any neutral-flavored vegetable oil.
- Bananas: Choose very ripe bananas with lots of dark spots. These work best in the cake because they add an intense, sweet banana flavor to the cake. Brown bananas like those used in banana bread will also work.
- Vanilla extract: Adds warmth, natural sweetness and aroma to the banana cake and the chocolate frosting. Need a substitute? Explore our best vanilla extract substitutes for some ideas.
- All-purpose flour: Make sure you measure it properly by spooning it into a cup and then leveling it off rather than scooping. This method ensures you use the correct amount of flour.
- Salt: Don't underestimate the power of salt in baking. It matters a great deal and shouldn't be skipped.
- Unsalted butter: Adds creamy richness to the chocolate frosting. Be sure to let it warm up to room temperature for easier and better mixing.
- Cream cheese: Full-fat cream cheese is ideal for the best flavor.
- Powdered sugar: The best way to sweeten your frosting. It dissolves very nicely into the butter and cream cheese for a creamier frosting.
- Cocoa powder: Use unsweetened cocoa powder for a rich dark chocolate flavor. Alternatively, explore a suitable cocoa powder substitutes if desired.
Be sure to check the full list of ingredients and quantities for this chocolate and banana cake in the recipe card.
Step by Step Video Tutorial
How to Make Chocolate Banana Cake
Make the Banana Cake
- Step 1: Add the eggs, brown sugar, oil, mashed bananas, and vanilla to a medium bowl.
- Step 2: Mix the ingredients with an electric mixer on medium speed until the batter is smooth and well combined for about 2 minutes.
- Step 3: Add the flour, baking powder, salt, and cinnamon and mix just to combine.
- Step 4: 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 Chocolate Frosting
- Step 1: Beat the butter in a large mixing bowl, using a handheld or stand mixer fitted with a paddle attachment.
- Step 2: Add the cream cheese and vanilla mixing them into the butter on medium speed until creamy about 2-3 minutes.
- Step 3: Sift in the powdered sugar and cocoa/
- Step 4: Mix the frosting until it's well combined and creamy. Add the salt to your taste and stir to combine.
PRO TIP: Adjust the consistency of the frosting if needed. If the frosting is too firm, add one tablespoon of milk at a time until you reach a smooth and creamy consistency. If the frosting is too soft, add more powdered sugar.
Assembling the Banana Cake with Chocolate Frosting
- Step 1: Place one cake layer on a cake stand, turner, or serving plate. Spread a third of the frosting over the cake. Repeat one more time.
- Step 2: Place the 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.
Expert Tips For Success
- Measure the Bananas: I strongly recommend measuring the mashed bananas rather than relying on a set number of bananas. Bananas vary greatly in weight and size so it's difficult to judge how much banana puree you will get from the bananas you buy at the store. Too little or too much banana puree will change the texture of the cake.
- Use Parchment Paper. Line the baking pans with parchment paper instead of just using baking spray. This makes the cake layers easier to remove from the pans after baking. You can buy parchment paper rounds or cut regular parchment to fit.
- Ensure Your Cake Layers are Flat. 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.
- Frosting the Cake. 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 a thicker layer of frosting, I recommend doubling the recipe.
Storage and Freezer Tips
- Storing Leftovers: Store them in an airtight container in the fridge for up to 3 days. Let come to room temperature before serving if desired.
- Freezing Cake Layers: Cool the cake layers completely after baking. Then tightly wrap each cake layer in plastic wrap twice. Place them 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 the cakes are at room temperature, make the frosting, and assemble the cake as instructed.
- Freezing the Whole Cake: After the cake chills for 3 hours, place the cake in the freezer until it is firm, about 2 hours. Remove the cake from the freezer and tightly wrap it in plastic wrap twice. Make sure that everything is covered. Then wrap it in aluminum foil twice until the cake is completely covered or place it in a freezer container. It freezes well for up to 2 months. Unwrap the cake and thaw it in the fridge overnight.
- Freezing 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 it on the kitchen counter for 1 hour.
Recipe FAQs
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.
Yes, but will get thinner layers. I recommend making two layers instead of three so you the banana cake layers aren't too thin. Be sure to check the cake as it cooks because the cooking time may be slightly different.
More Banana Recipes to Try
Recipe
Banana Chocolate Cake
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
- 1 pinch 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 16-18Â 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.
Assemble
- 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.Â
Notes
- Measure the Bananas: I strongly recommend measuring the mashed bananas rather than relying on a set number of bananas. Bananas vary greatly in weight and size so it's difficult to judge how much banana puree you will get from the bananas you buy at the store. Too little or too much banana puree will change the texture of the cake.
- Use Parchment Paper. Line the baking pans with parchment paper instead of just using baking spray. This makes the cake layers easier to remove from the pans after baking. You can buy parchment paper rounds or cut regular parchment to fit.
- Ensure Your Cake Layers are Flat. 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.
- Frosting the Cake. 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 a thicker layer of frosting, I recommend doubling the recipe.
You can find the video in the post above. If you don't see a video, please check your browser settings.
Lenore D
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!
Lenore D
What type of vegetable oil do you use in your cakes?
Sabine
I usually use a mild vegetable oil such as sunflower oil or canola oil. I hope that helps!
Viktoria
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!
Stacey J
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.
Susanne
Possible to change cream cheese on marscapone?
Sabine
Yes, absolutely. Substitute 1:1. It will taste differently, but surely delicious.
Lorraine Warnakula
Hi, I'm going for a competition with your recipe too.. Wish me good luck ??
Sabine
Best of luck! I hope you win!
V
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.
Sabine
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.
Yogesh
Looking soo beautiful
Sabine
Thank you so much!