Moist and rich, this cake is the chocolate version of my favorite recipe for banana bread.
This cake is the result of two people, each asking me to make their favorite dessert – one banana bread, the other a chocolate cake – but only having enough time to make one. Combining these two flavors into one cake was a no-brainer. Of course, I could just choose to make one of the cakes, but you know me…
My recipe for banana bread is one of the most beloved teacakes among my fruit-lover friends. There are lots of bananas in there, more than what most traditional recipes call for, but it’s not at all dense and is actually super fluffy. However, it’s not that banana bread I want to talk about, but rather its chocolate version sibling.
A few small changes to my banana bread recipe resulted in a super moist and light texture, which is why it eventually got the title of a cake rather than a bread. The addition of cocoa powder and chocolate turns this classic dessert into a chocoholic’s (aka, my) dream.
Make sure to use very ripe bananas. The riper they are, the sweeter and better they are for baked goods. I measure the mashed banana by cups instead of number of bananas to get consistent results. If you like, you can replace part of the granulated sugar with either light or dark brown sugar. You can also stir in some chopped walnuts or pecans. The best part about this cake, though, is that it’s so moist you can enjoy it for days!
- 1 1/4 cups (170g/6 oz.) all-purpose flour
- 1/4 cup (25g/1 oz.) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon , optional
- 1/2 cup (1 stick/115g) unsalted butter, room temperature
- 1 cup (200g/7 oz.) granulated sugar
- 2 large eggs
- 1 1/4 cups mashed very ripe bananas (3-4 bananas)
- 1 teaspoon vanilla extract
- 1/3 cup (80g/2.8 oz.) sour cream
- 1/2 cup (85g/3 oz.) chocolate chips or chunks
-
Preheat oven to 350F/180C. Butter a 9×5-inch loaf pan.
-
In a medium bowl, sift together flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
-
In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed for 2-3 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as necessary. Add eggs, one at a time, beating well after each addition. Add mashed bananas and vanilla extract, and beat until combined.
-
Reduce mixer to low speed and add half of the dry ingredients, beating just until combined. Add sour cream and beat until combined. Add the other half of the dry ingredients and beat just until combined. Do not overmix – the less you mix, the lighter the cake will be. Fold in the chocolate chips.
-
Pour batter into prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. Let the cake cool for 10 minutes on a wire rack, then turn it out from the pan and let it cool completely.
Store cake at room temperature in an airtight container for up to 4 days. Alternately, freeze cake for up to 2 months. Thaw on the counter, still covered, or overnight in the fridge.
37 Comments
Renee
April 8, 2015 at 1:27 pmBanana cake or bread, is a stable in my house full of kiddos!!!! I love this alternative to a classic. Definitely will give it a try!
Shiran
April 8, 2015 at 4:23 pmYou should, Renee! Everyone loved it even more than I expected! It’s so good 🙂
Thalia @ butter and brioche
April 8, 2015 at 6:12 pmLove a good banana bread but I surprisingly never have made a chocolate version before. You definitely have inspired me to Shiran – this looks VERY delicious.
Shiran
April 9, 2015 at 7:13 amIt was my first time, too! And it turned out so good!
Veronica@downcakerylane
April 9, 2015 at 12:31 pmI have to try this asap! I love banana bread- but mixed with chocolate cake sounds wonderful! Beautiful photos!
Shiran
April 9, 2015 at 2:40 pmThank you so much Veronica!
Laila N
April 10, 2015 at 8:24 amHEY SHIRAN!
Guess what? I have now made up to 11 recipes from your blog (not including separate sauce/frosting ones). Oh my God. They have all been amazing.
The last two – the Baked brownie, and the Cinnamon streusel coffee cake – MAN. THEY WERE GOOD. I FEEL SO FAT NOW.
Thanks especially for the latter. My mother wants to put a baking ban on me, because she thinks I overdo it… (I have a sweet tooth, but I also think that baking is a great way to sublimate my rage). Anyhow, every time I make one of your recipes, she sort of reluctantly re-evaluates the ban. Cinnamon streusel totally won her over 😛
So thanks again 🙂 I would say that I’m making note of this recipe in particular – i.e. Chocolate Banana Cake – but let’s be honest here, I have made a note of all of your recipes. #LifeGoals 😉
Shiran
April 14, 2015 at 7:51 amWhat a super sweet comment Laila, thank you so much! I have a sweet tooth, too (as you can probably tell), and when I started baking a few years ago, it soon became an obsession, so, I know exactly how you feel 😉 I’m so glad you and your mom love my recipes 🙂 Thank you again for the sweet words!
Anne
April 11, 2015 at 6:50 pmOmg you’re such a genius! Lovely cake!!!
Shiran
April 14, 2015 at 7:27 amThank you so much Anne! 🙂
Allie BakingAMoment
April 14, 2015 at 8:53 pmThis cake is insanely gorgeous, Shiran! I can tell just by your pics how light and moist it is. I have got to try this recipe! 😀
Shiran
April 16, 2015 at 6:26 amThank you so much Allie! 🙂
וויני
April 24, 2015 at 4:32 amאיזו עוגה יפה!!
אני בתקופה של לנסות מתכונים עם בננות, ודווקא יש לי עוד 2 במקפיא
שוקולד ובננה פשוט נשמע מצויין ביחד 🙂
ואני אוהבת את כמו ציפוי שרואים על העוגה
Shiran
April 26, 2015 at 10:01 amThanks Winnie! I’m sure you’ll love it! 🙂
Cathy
July 24, 2015 at 8:42 pmHi shiran! Can I substitute greek yogurt in place for sour cream? Will the results be just the same? Thank you!
Shiran
July 25, 2015 at 8:07 amHi Cathy! Yes, you can make this substitution and it would taste great. The results aren’t the same when substituting ingredients, since the flavor and fat percentage are different, but there’s not a large amount of sour cream in this cake.
Julie
December 9, 2015 at 7:19 pmHi Shiran! Your recipe is cooling on my counter as I type this. My home smells delish. Did you use a dark cocoa powder? I used a natural unsweetened and my bread is lighter than yours, at least the photos. Thanks.
Shiran
December 11, 2015 at 6:50 amHi Julie! I used natural unsweetened cocoa powder, and the cake was pretty dark like the photos. How did it turn out?
Pam
March 12, 2016 at 5:43 pmInstead of buttering pan can you just use a spray
Shiran
March 13, 2016 at 9:47 amYes, you can 🙂
Akshu
December 19, 2016 at 9:41 amWoww shiran.. The cake was amazing.. This was the first time i baked a cake and it was delicious!! Thank you for the wonderful recipe.. I also added some chocolate chunks it was very rich.. Keep inspiring 🙂
Shiran
December 19, 2016 at 2:34 pmThat’s wonderful! Thank you so much 🙂
Nicole
July 25, 2017 at 11:19 pmCould you ice this or would it not work
Shiran
July 27, 2017 at 8:09 amThe cake is really good as is, but you can top it with icing if you like.
Hernan
December 3, 2017 at 2:23 pmCan you tell me The mesure cake pan in CM … ? Regards from argentina
Shiran
December 4, 2017 at 9:51 amHi Hernan, it’s approximately 22 x 13cm.
Kris
December 4, 2017 at 5:40 amHi. How much nuts can I add to this? Thanks!
Shiran
December 4, 2017 at 9:45 amHi Kris! I usually add 1/2 cup of chopped nuts.
Lauren
June 5, 2018 at 4:57 amThis was incredible! I just made it in my Thermomix. I literally added all ingredients (didn’t mash the banana but melted the butter as it was straight out of the fridge), mixed it up on speed 9 for 15 seconds and WOW, delicious!!! I do many variations of banana cakes and this is by far my favourite ????
Karen
June 27, 2018 at 2:22 pmI took this to a picnic and people gobbled it up. After it was gone, people came back asking if there was any of that “brownie stuff” left, which is a testament to how delicious this is…they did not even know that it was banana bread! I made it with gluten-free flour and no one realized that either. A great recipe!
Verilee Herpich
April 9, 2020 at 2:15 pmCovid 19 isolation needed chocolate, had very ripe bananas, made it gluten free with Pamela’s…
really satisfying deliciousness! thank you!
Ambika
May 19, 2020 at 1:51 amThe best moistest chocolate banana cake ever! Baked this twice so far and was a huge hit among family and friends!! Can’t wait to have overripe bananas again at home ;P! Thanks a lot!! 🙂
Sam
August 5, 2020 at 3:33 pmThis was amazing! I have made it multiple times during quarantine and each time it is delish. I’ve used some other recipes off your website and they all have been on point. Thanks!!
Shiran
August 10, 2020 at 5:50 amThank you so much, Sam!
Amrita
August 26, 2020 at 11:26 amHi. I just made this today and everybody in the family loved it! Thanks so much. The cake came out moist and delicious. Will definitely try out more recipes in future.
JUDY L DECESARE
April 15, 2023 at 7:02 pmI have used this recipe many times over the last few years! It is my husband’s favorite! Makes the moistest cake ever! I have shared this recipe with loads of people who i fell in love with it too! THANK YOU!!!
Stephanie @ Pretty.Simple.Sweet.
April 27, 2023 at 3:07 pmThank you, Judy!