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.
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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
Ingredients
- 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
Toppings
- ¼ cup chopped pecans *optional
Instructions
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Preheat oven to 350F/180C. Butter a 9×5-inch loaf pan.
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In a medium bowl, sift together flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
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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.
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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.
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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.
Recipe Notes
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.
Renee says
Banana 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 says
You should, Renee! Everyone loved it even more than I expected! It’s so good 🙂
Thalia @ butter and brioche says
Love 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 says
It was my first time, too! And it turned out so good!
Veronica@downcakerylane says
I have to try this asap! I love banana bread- but mixed with chocolate cake sounds wonderful! Beautiful photos!
Shiran says
Thank you so much Veronica!
Laila N says
HEY 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 says
What 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 says
Omg you’re such a genius! Lovely cake!!!
Shiran says
Thank you so much Anne! 🙂
Allie BakingAMoment says
This 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 says
Thank you so much Allie! 🙂
וויני says
איזו 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 says
Thanks Winnie! I’m sure you’ll love it! 🙂
Cathy says
Hi shiran! Can I substitute greek yogurt in place for sour cream? Will the results be just the same? Thank you!
Shiran says
Hi 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 says
Hi 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 says
Hi Julie! I used natural unsweetened cocoa powder, and the cake was pretty dark like the photos. How did it turn out?
Pam says
Instead of buttering pan can you just use a spray
Shiran says
Yes, you can 🙂
Akshu says
Woww 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 says
That’s wonderful! Thank you so much 🙂
Nicole says
Could you ice this or would it not work
Shiran says
The cake is really good as is, but you can top it with icing if you like.
Hernan says
Can you tell me The mesure cake pan in CM … ? Regards from argentina
Shiran says
Hi Hernan, it’s approximately 22 x 13cm.
Kris says
Hi. How much nuts can I add to this? Thanks!
Shiran says
Hi Kris! I usually add 1/2 cup of chopped nuts.
Lauren says
This 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 says
I 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 says
Covid 19 isolation needed chocolate, had very ripe bananas, made it gluten free with Pamela’s…
really satisfying deliciousness! thank you!
Ambika says
The 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 says
This 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 says
Thank you so much, Sam!
Amrita says
Hi. 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 says
I 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. says
Thank you, Judy!
Ruth says
I was searching for chocolate, nuts banana bread, but more on the cake side. And I came across your one, because it looks delicious and exactly how I had it in mind 😋. Only one question. I’m not a fan of sour cream. What can I use instead? Plain yogurt, mascarpone…or.??
Thank you so much in advance.
Stephanie @ Pretty.Simple.Sweet. says
Hi Ruth, yes you can use plain yogurt instead. Mascarpone would make the cake much more dense.