When I spot overripe bananas sitting quietly on my counter, there’s only one thing on my mind—cake. But not just any cake. I’m talking about this gooey, chocolatey banana cake that practically begs for a fork and a quiet corner. This recipe is where your favorite banana bread meets your deepest chocolate cravings. It’s not fussy. It doesn’t require layers or frosting (though I won’t stop you if you go there). What it does bring? A rich, tender crumb. Pockets of melty chocolate. And a smell that’ll pull everyone out of their rooms. You can whip it up with pantry staples and those bananas that look like they’ve given up. Trust me, they’re just getting started. If you’re looking for banana recipes, especially banana dessert recipes easy enough for a weekday treat but tasty enough for guests, this chocolate banana bread recipe hits the spot. Think of it as an easy banana cake recipe that doubles as a banana bread cake recipe. It’s a gem from the easy banana recipes pile you’ll want to keep handy.

1) Key Takeaways
2) Easy Chocolate Banana Cake Recipe
3) Ingredients for Chocolate Banana Cake
4) How to Make Chocolate Banana Cake
5) Tips for Making Chocolate Banana Cake
6) Making Chocolate Banana Cake Ahead of Time
7) Storing Leftover Chocolate Banana Cake
8) Try these Dessert recipes next!
9) Chocolate Banana Cake Recipe
10) Nutrition

1) Key Takeaways

What makes banana and chocolate such a classic combo?
Can you freeze slices of banana cake?
What’s the trick to a moist banana cake?
Why is this recipe perfect for ripe bananas?

2) Easy Chocolate Banana Cake Recipe

This chocolate banana cake brings together the best of both dessert worlds. It’s got that deep cocoa richness you’d expect from a classic chocolate cake, but with the unmistakable sweetness and moisture only ripe bananas can bring. It checks all the boxes for banana dessert recipes without being overly fussy or requiring special equipment.

One thing I love about this cake is how forgiving it is. Maybe your bananas are a little too far gone. Maybe your cocoa powder is the store-brand kind. Don’t worry. You’re still gonna get a slice that’s dense, rich, and kind of addicting in the best way. Two bites in, you’ll be thinking, “why haven’t I done this sooner?”

Whether you’ve been collecting banana recipes or just stumbled onto this one while wondering what to do with those brown bananas, this cake has your name written all over it. It’s one of those banana dessert recipes easy enough to become a regular thing at your house. Honestly, it should be.

3) Ingredients for Chocolate Banana Cake

Mashed ripe bananas: You want them super ripe, almost to the point of no return. That’s when they’re the sweetest and mash up like a dream.

Unsalted butter: Melted and cooled just a bit so it blends easily with everything. Butter keeps it soft and adds flavor that oil just can’t touch.

Brown sugar: This brings a hint of molasses that plays perfectly with the bananas and chocolate. It also helps keep things extra soft.

Eggs: These do the heavy lifting—literally. They bind the batter and help with that light structure you want in a banana bread cake recipe.

Vanilla extract: A little splash goes a long way. It rounds everything out and gives depth to all that sweet goodness.

All-purpose flour: Basic, reliable, and what gives the cake its body. We’re not doing anything fancy here. Just good cake.

Unsweetened cocoa powder: Go with the best you’ve got. This is what gives the cake its deep chocolate flavor.

Baking soda: Helps the cake rise up just enough without becoming dry or crumbly. Bananas and baking soda are best friends.

Salt: Just a pinch balances out the sweet and makes everything else pop.

Sour cream or Greek yogurt: Adds moisture and a little tang. Either one works. I’ve used both with great results.

Semi-sweet chocolate chips: These melt into pockets of joy. Sprinkle some on top too for good measure. Trust me.

4) How to Make Chocolate Banana Cake

Step 1. Preheat your oven to 350°F. Grease a 9-inch pan or line it with parchment. You don’t want this cake sticking to anything but your fork.

Step 2. Grab a large bowl. Mash the bananas until they’re smooth. Add melted butter, brown sugar, eggs, and vanilla. Stir until it looks like a golden mess—that’s a good sign.

Step 3. In another bowl, mix the flour, cocoa powder, baking soda, and salt. Sift if you’re feeling fancy. If not, just stir well to break up clumps.

Step 4. Combine the wet and dry ingredients. Mix until just combined. Overmixing? That’s a no-go. Fold in the sour cream and chocolate chips gently.

Step 5. Pour the batter into your pan. Smooth out the top. Toss some more chocolate chips on top if you’re like me and believe more is better.

Step 6. Bake for 35 to 40 minutes. Use the toothpick trick—it should come out with just a few moist crumbs. Not wet. Not dry. Just right.

Step 7. Let it cool. Try not to slice it too soon, but I won’t judge if you do. That smell makes waiting nearly impossible.

5) Tips for Making Chocolate Banana Cake

Use the darkest bananas you’ve got. They shouldn’t be black, but they should be real soft. If they’re not quite there, pop them in a 300°F oven for 15 minutes. It works like a charm.

Don’t skip the sour cream or yogurt. That bit of acid helps balance the sweetness and keeps the cake tender. I’ve even used flavored yogurt in a pinch. Not traditional, but it works.

Looking for easy banana recipes that turn out well every time? This is one. You don’t need a stand mixer or fancy pans. Just bowls, a spoon, and a little faith. Keep it simple and you’ll get a rich banana dessert that feels like a reward.

6) Making Chocolate Banana Cake Ahead of Time

One of the best things about this chocolate banana bread recipe is that it tastes even better the next day. The banana flavor deepens and the texture becomes softer.

You can make this cake a day ahead. Just let it cool completely, wrap it tightly in foil or plastic wrap, and leave it at room temp. The chocolate chips firm up a bit, but the crumb stays moist.

If you want to serve it warm later, a quick 10-second zap in the microwave does the trick. I sometimes warm a slice with a dollop of whipped cream on top. Works every time.

7) Storing Leftover Chocolate Banana Cake

Keep leftovers in an airtight container. It holds well for about 3 days on the counter or up to 5 in the fridge. Just let it come to room temp before eating if you refrigerate it.

You can also freeze slices. Wrap them individually and stash them in a freezer-safe bag. They’ll last for a couple of months and thaw perfectly on the counter or in the microwave.

Banana dessert recipes like this are perfect for make-ahead treats. Whether you’re sneaking a slice late at night or serving guests, it’s ready when you are.

8) Try these Dessert recipes next!

9) Chocolate Banana Cake Recipe