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Banana Chocolate Cake Recipe
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5 from 8 votes

Banana Chocolate Cake

This recipe is very easy to make. 4 soft and moist banana cake layers frosted with chocolate cream cheese frosting. 
Prep Time30 mins
Cook Time16 mins
Total Time46 mins
Course: Dessert
Cuisine: American
Keyword: banana chocolate cake recipe
Servings: 16 servings
Calories: 439kcal



  • 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


  • 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)


  • 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 ⅓ 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. 



*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.


Calories: 439kcal