Double Chocolate Banana Cake Recipe

I was excited to create this Double Chocolate Banana Cake using mashed ripe bananas, cocoa powder, and a blend of semisweet and dark chocolate chips. I mixed all-purpose flour, granulated sugar, and buttermilk with eggs and vanilla extract to craft my chocolate banana cake that is naturally moist and delightfully chocolatey.

I recently whipped up a Double Chocolate Banana Cake that turned out to be a total game-changer in my kitchen. This cake is lightly sweet, moist, and seriously chocolatey so you won’t even miss the frosting.

I started by mixing together flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder and salt. Then I mashed up three ripe bananas and folded them into the batter along with lightly beaten eggs, buttermilk, vegetable oil and a splash of vanilla extract.

What really takes it to the next level is the mix of semisweet and dark chocolate chips that melt into pockets of goodness as the cake bakes. This recipe is a fun twist on a classic dessert, giving you a healthier spin on chocolate cake and banana recipes that you can feel good about enjoying.

Enjoy experimenting and making it your own, even if it’s not perfect.

Why I Like this Recipe

I love this recipe because it has a perfectly balanced sweetness that isn’t overpowering, making every bite super enjoyable. I also really dig how the bananas keep the cake moist and add a natural flavor that just makes it feel wholesome. The mix of both semisweet and dark chocolate chips gives it a complex chocolate punch that tastes amazing without needing any extra frosting. Plus, it’s simple enough to whip up on a busy day, which means I can treat myself to something delicious even on the go.

This double chocolate banana cake is kinda like a treat that just works – it’s lightly sweet, really moist, and packed with rich chocolate flavor. No extra frosting is needed because the cake itself carries all the yumminess on its own.

Ingredients

• Bananas: They provide natural sweetness, fiber, moisture and a rich flavor that lightens the cake.
• Cocoa Powder: It offers a deep chocolate taste with antioxidants, stirring a bold flavor in every bite.
• Flour: It ensures the cake’s structure through essential carbohydrates, giving energy and a tender crumb.
• Eggs: They add protein and act as a binder, making each bite cohesive and rich.
• Chocolate Chips: Both semisweet and dark chips lend chewy bursts of melted chocolate for indulgent fun.
• Buttermilk: It introduces a slight tang and tenderness, balancing sweetness and enriching the crumb evenly.
• Vegetable Oil: It provides moisture and helps keep the cake soft even after baking completely.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 ripe bananas, mashed well
• 2 large eggs, lightly beaten
• 1/2 cup buttermilk
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips
• 1/4 cup dark chocolate chips

How to Make this

1. Preheat your oven to 350°F and grease a 9-inch round pan with a little butter or non-stick spray.

2. In a large bowl, sift together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.

3. In another bowl, mash 3 ripe bananas really well then mix in 2 large lightly beaten eggs, 1/2 cup buttermilk, 1/3 cup vegetable oil, and 1 teaspoon vanilla extract.

4. Pour the wet mixture into the dry ingredients and stir until just combined; try not to overmix or your cake might come out dense.

5. Gently fold in 1/2 cup semisweet chocolate chips and 1/4 cup dark chocolate chips.

6. Pour the batter into your greased pan and smooth out the top with a spatula.

7. Place the pan in the oven and bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.

8. Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a rack to cool completely.

9. Enjoy your cake warm for a gooey, chocolatey treat or let it cool for a firmer slice.

Equipment Needed

1. Oven – for baking at 350°F
2. 9-inch round cake pan – to bake the cake
3. Butter or non-stick spray – for greasing the pan
4. Large mixing bowl – to sift the dry ingredients
5. Second bowl – to mix the wet ingredients
6. Sifter or fine-mesh strainer – to sift the flour and other dry items
7. Measuring cups and spoons – to get accurate amounts
8. Spatula – to mix the batter and smooth out the top
9. Toothpick – to test when the cake is done
10. Cooling rack – to let the cake cool completely

FAQ

Double Chocolate Banana Cake Recipe Substitutions and Variations

• If you can’t find all-purpose flour, you can try using gluten-free all-purpose flour but keep an eye on the consistency as it may absorb liquid differently.
• If you’re out of unsweetened cocoa powder, Dutch cocoa or even a bit of melted dark chocolate can be used as a substitute – you might need to adjust the liquid content slightly.
• If you don’t have buttermilk on hand, mix one/2 cup of regular milk with one teaspoon of lemon juice or white vinegar and let it sit for about five minutes.
• If eggs are an issue, you can replace each large egg with a mixture of one tablespoon flaxseed meal and three tablespoons water. Let it thicken for a few minutes before using it.

Pro Tips

1. Let your batter sit for 5 minutes after mixing it all together, this helps let the ingredients meld and can give your cake a lighter texture overall.

2. Don’t overmix your batter once you combine the wet and dry ingredients. A few lumps are totally fine and mixing too much can make the cake turn out heavy and dense.

3. When folding in the chocolate chips, do it gently so they don’t break up too much and lose that fun little chocolate burst in every bite.

4. Make sure your bananas are really well mashed before adding ‘em to the mix, because uneven banana can lead to pockets of flavor that arent as smooth as you want them to be.