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!
I bake with this gorgeous non-toxic loaf pan from Caraway because the cake releases like butter from the perfect non-stick sides. (affiliate link)
Chocolate Banana Cake
- 1 ¼ cups (170g/6 oz.) all-purpose flour
- ¼ cup (25g/1 oz.) unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon , optional
- ½ cup (1 stick/115g) unsalted butter, room temperature
- 1 cup (200g/7 oz.) granulated sugar
- 2 large eggs
- 1 ¼ cups mashed very ripe bananas (3-4 bananas)
- 1 teaspoon vanilla extract
- ⅓ cup (80g/2.8 oz.) sour cream
- ½ cup (85g/3 oz.) chocolate chips or chunks
- ¼ cup chopped pecans *optional
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, top with optional nuts, 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.