Chocolate banana cake recipe combines the rich intensity of cocoa with the natural sweetness and moisture of ripe bananas. The cake delivers a soft, tender texture that melts in the mouth, balancing deep chocolate notes and fruity banana flavor.
Adding yoghurt or sour cream enhances the cake’s moistness and adds a slight tang, while the espresso ganache frosting brings a luxurious, bold finish.
This chocolate banana cake recipe stands out for blending familiar ingredients in a way that feels fresh and satisfying. Though the exact history is uncertain, the cake has become a favorite in many kitchens.
Creating chocolate banana cake recipe and experimenting with it is a passion. Now, moving on to detailed steps for a carrot cake made with buttermilk.
The Secret To Super Chocolate Banana Cake Recipe
The secret to a super moist chocolate banana cake recipe lies in a few key ingredients and techniques. Using ripe bananas adds natural sweetness and moisture, while yoghurt or sour cream creates a tender crumb and keeps the cake soft.
Incorporating boiling water into the batter helps intensify the cocoa flavor and ensures the cake stays moist. Melted butter adds richness, and avoiding overmixing preserves the cake’s light texture.
These elements combined create a chocolate banana cake recipe that stays moist for days, with a perfect balance of chocolate and banana flavors in every bite.
How To Prepare Chocolate Banana Cake Recipe?
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Course: Dessert / Cake
Cuisine: Western / Baking
Yield: 10 people
Kitchen Utensils Needed
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
- 8-inch round cake pan (or equivalent)
- Saucepan (for ganache)
- Cooling rack
- Oven
Ingredients
For the Cake:
- ½ cup plain yoghurt or sour cream
- 1 ripe banana, mashed
- ¼ cup cocoa powder
- 100g butter, melted
- 1 cup sugar
- 1 egg
- 1 tsp baking soda
- ½ cup boiling water
- 1 ½ cups plain flour
- 1 tsp baking powder
- Pinch of salt
- 1 tsp vanilla essence
For the Espresso Ganache Frosting:
- ¾ cup (170g) heavy cream
- 1 ¼ cups (212g) semi-sweet chocolate, finely chopped
- 1 tablespoon unsalted butter, at room temperature, cut into small pieces
- 2 teaspoons espresso powder (or 1 tsp for milder flavor)
How To Make Chocolate Banana Cake Recipe
1. Start by preheating your oven to 175°C (350°F). Prepare your cake pan by greasing it well and lining it with parchment paper so the cake comes out easily later.
2. In a large mixing bowl, combine the melted butter and sugar until they blend smoothly. Add in the egg, mashed banana, yogurt (or sour cream), and vanilla essence. Stir everything together until the mixture looks creamy and well combined.
3. In a separate bowl, sift the flour, cocoa powder, baking soda, baking powder, and salt. Slowly add these dry ingredients into your wet mixture, stirring gently so you don’t overmix. Once combined, pour in the boiling water and stir until the batter becomes smooth and slightly thin.
4. Pour the batter into your prepared pan, spread it evenly with a spatula, and bake for about 35–40 minutes. Check with a toothpick—if it comes out clean, the cake is ready. Let it cool in the pan for 10 minutes, then move it onto a wire rack to cool completely.
5. For the espresso ganache, warm the heavy cream in a small saucepan over medium heat until it just begins to simmer. Place the chopped chocolate in a heatproof bowl, then pour the hot cream over it.
6. Let it sit for a minute so the chocolate melts. Stir in the espresso powder and butter until you have a smooth, glossy ganache. Allow it to cool slightly so it thickens but can still be spread.
7. Once your cake has cooled completely, spread the ganache over the top in an even layer. If you’d like, place the cake in the fridge for about 30 minutes to let the ganache set nicely before serving.
Nutrition Facts Of Chocolate Banana Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 320 |
| Fat | 18g |
| Carbohydrates | 38g |
| Protein | 4g |
| Sugar | 25g |
Why This Recipe Is A Must-Try?
This chocolate banana cake recipe is a must-try because it combines simple, wholesome ingredients to create a cake that is both moist and flavorful. The blend of ripe bananas and rich cocoa produces a deep, satisfying chocolate taste with natural sweetness.
Adding yoghurt or sour cream keeps the cake tender and soft, while the espresso ganache frosting introduces a subtle, elegant bitterness that complements the chocolate perfectly.
The result is a cake that feels homemade yet special, making it a rewarding bake that impresses without being complicated. It’s a reliable recipe for anyone looking to enjoy a delicious dessert.
How To Decorate And Serve
To decorate the chocolate banana cake recipe, start by spreading the espresso ganache frosting evenly over the cooled cake using an offset spatula or the back of a spoon for a smooth finish.
For extra flair, sprinkle finely chopped nuts, chocolate shavings, or a dusting of cocoa powder on top. Fresh banana slices or a few espresso beans can also add a nice touch.
Serve the chocolate banana cake recipe on a pretty plate or cake stand, slicing it with a sharp knife for clean edges. This cake pairs beautifully with a cup of coffee or a glass of cold milk.
My Tips Tips For Success!
➢ Choose very ripe bananas that are heavily spotted or even starting to brown. These bananas bring natural sweetness and extra moisture, which helps keep the cake soft and flavorful without adding too much sugar.
➢ Combine the wet ingredients thoroughly including melted butter, sugar, mashed banana, yoghurt or sour cream, and vanilla. This ensures the batter is smooth and evenly mixed, creating a tender texture in the final cake.
➢ Sift all dry ingredients carefully, including the flour, cocoa powder, baking soda, baking powder, and salt. Sifting breaks up clumps and aerates the flour, which helps the cake rise properly and results in a lighter crumb.
➢ Fold the dry ingredients gently into the wet mixture just until combined. Overmixing at this stage can develop gluten in the flour and make the cake dense or tough, so use a spatula and stop as soon as the flour disappears.
➢ Allow the cake to cool completely before frosting with the espresso ganache. Applying frosting too soon can cause it to melt or slide off. Cooling also helps the ganache set nicely, giving the cake a smooth, shiny finish and rich flavor.
Substitutions For Chocolate Banana Cake Recipe
✔ Greek Yoghurt Instead of Plain Yoghurt or Sour Cream: Greek yoghurt is thicker and tangier, which will make the cake even more moist and add a subtle tang. It’s a great option if you want a richer texture and more protein.
✔ Coconut Oil or Vegetable Oil Instead of Butter: Using coconut oil gives a slight tropical flavor and is dairy-free, making the cake suitable for those with lactose intolerance. Vegetable oil works well to keep the cake moist while offering a neutral taste.
✔ Whole Wheat Flour Instead of Plain Flour: Swapping some or all of the plain flour for whole wheat flour increases the fiber content and adds a slightly nutty, hearty flavor. This makes the cake a bit denser but also more wholesome.
✔ Maple Syrup or Honey Instead of Sugar: For a more natural sweetness and subtle flavor complexity, replace some or all of the sugar with maple syrup or honey. These alternatives may slightly change the texture and color but add a lovely depth.
✔ Decaf Espresso Powder Instead of Regular Espresso Powder: If avoiding caffeine is important, decaf espresso powder still provides the rich, coffee-like bitterness that balances the chocolate without the stimulating effects of caffeine, perfect for a late-night dessert.
Can I Use Frozen Bananas For This Recipe?
Absolutely. Frozen bananas are actually a great option because they tend to be very ripe when frozen. Before using, thaw them fully and drain any excess liquid to avoid making the batter too watery. Mash them well to get a smooth texture. Using frozen bananas won’t change the flavor but can make the cake even more moist.
How Do I Know When The Cake Is Perfectly Baked?
The best way is to insert a toothpick or a thin skewer into the center of the cake. If it comes out clean or with just a few moist crumbs clinging to it, the cake is done.
If the toothpick has wet batter on it, the cake needs more time. Baking too long can dry the cake, so start checking around 35 minutes.
Is This Cake Suitable For A Gluten-Free Diet?
Yes, you can make this cake gluten-free by swapping the plain flour for a gluten-free baking flour blend. Look for one that already contains xanthan gum or another binder to mimic the texture of gluten.
Keep in mind that the texture may be slightly different, sometimes a bit denser, but the flavor will remain delicious.
How Should I Store Leftovers, And How Long Will The Cake Stay Fresh?
Once the cake is completely cool, wrap it tightly in plastic wrap or place it in an airtight container. If the cake has the ganache frosting, store it in the refrigerator to keep the cream fresh.
The cake will stay moist and tasty for 4 to 5 days in the fridge. Without frosting, it can be kept at room temperature for up to 2 days before starting to dry out.
What If I Don’t Want The Espresso Flavor In The Ganache?
The espresso powder enhances the chocolate flavor by adding subtle bitterness, but it’s optional. You can leave it out entirely or reduce the amount to suit your taste.
The ganache will still be creamy, rich, and chocolatey without the espresso, making it suitable for anyone who prefers a pure chocolate frosting.
How to Store Leftovers
To store leftover chocolate banana cake recipe, wrap it tightly in plastic wrap or place it in an airtight container to keep it from drying out.
Store chocolate banana cake recipe in the refrigerator if you plan to eat it within 3 to 4 days. Before serving, let the cake come to room temperature for the best texture and flavor.
For longer storage, the chocolate banana cake recipe can be frozen for up to 2 months. Wrap it well in plastic wrap and then in foil or a freezer bag. Thaw it slowly in the fridge before enjoying again.
Conclusion
This amazing chocolate banana cake recipe brings together rich chocolate and natural banana sweetness for a truly delicious treat.
Its moist texture and bold espresso ganache make it stand out from ordinary cakes. I hope this chocolate banana cake recipe inspires you to try it yourself and enjoy the wonderful flavors.
Feel free to experiment with my easy ideas like adding nuts or spices to make it your own. I’m confident you’ll love the results and want to bake chocolate banana cake recipe again and again.
If You Love This Recipe Try These Out!
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Chocolate Banana Cake Recipe
Equipment
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
- 8-inch round cake pan (or equivalent)
- Saucepan (for ganache)
- Cooling rack
- Oven
Ingredients
For the Cake:
- ½ cup plain yoghurt or sour cream
- 1 ripe banana mashed
- ¼ cup cocoa powder
- 100 g butter melted
- 1 cup sugar
- 1 egg
- 1 tsp baking soda
- ½ cup boiling water
- 1 ½ cups plain flour
- 1 tsp baking powder
- Pinch of salt
- 1 tsp vanilla essence
For the Espresso Ganache Frosting:
- ¾ cup 170g heavy cream
- 1 ¼ cups 212g semi-sweet chocolate, finely chopped
- 1 tablespoon unsalted butter at room temperature, cut into small pieces
- 2 teaspoons espresso powder or 1 tsp for milder flavor
Instructions
- Start by preheating your oven to 175°C (350°F). Prepare your cake pan by greasing it well and lining it with parchment paper so the cake comes out easily later.
- In a large mixing bowl, combine the melted butter and sugar until they blend smoothly. Add in the egg, mashed banana, yogurt (or sour cream), and vanilla essence. Stir everything together until the mixture looks creamy and well combined.
- In a separate bowl, sift the flour, cocoa powder, baking soda, baking powder, and salt. Slowly add these dry ingredients into your wet mixture, stirring gently so you don’t overmix. Once combined, pour in the boiling water and stir until the batter becomes smooth and slightly thin.
- Pour the batter into your prepared pan, spread it evenly with a spatula, and bake for about 35–40 minutes. Check with a toothpick—if it comes out clean, the cake is ready. Let it cool in the pan for 10 minutes, then move it onto a wire rack to cool completely.
- For the espresso ganache, warm the heavy cream in a small saucepan over medium heat until it just begins to simmer. Place the chopped chocolate in a heatproof bowl, then pour the hot cream over it.
- Let it sit for a minute so the chocolate melts. Stir in the espresso powder and butter until you have a smooth, glossy ganache. Allow it to cool slightly so it thickens but can still be spread.
- Once your cake has cooled completely, spread the ganache over the top in an even layer. If you’d like, place the cake in the fridge for about 30 minutes to let the ganache set nicely before serving.
Notes
Nutrition Facts Of Chocolate Banana Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 320 |
| Fat | 18g |
| Carbohydrates | 38g |
| Protein | 4g |
| Sugar | 25g |
Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.