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A taste of comfort, made with love. This chocolate banana cake combines the sweetness of ripe bananas with the richness of cacao, creating a moist and flavorful dessert. The bananas are layered at the base, adding a delightful texture and natural sweetness, while the cake mixture bakes into a soft and tender treat. Finished with a drizzle of melted chocolate, this cake is perfect for pairing with a cup of tea.
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Mix flour, cacao, sugar, milk, eggs, vegetable oil, butter, salt, vanilla extract, and baking soda together until well combined.
Cut bananas into slices.
Grease the baking dish with butter.
Place banana slices in one layer at the base of the baking dish.
Preheat the oven to 350°F (175°C).
Pour the cake mixture over the banana layer in the baking dish.
Bake for 40 minutes until the cake is set and a toothpick inserted in the center comes out clean.
Pour melted chocolate on top of the baked cake.
Slice and enjoy with a cup of tea.
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Use ripe bananas for maximum sweetness and flavor.
You can substitute vegetable oil with melted coconut oil for a different aroma.
Let the cake cool slightly before pouring melted chocolate to ensure it sets nicely.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture may be denser. Consider using half whole wheat and half all-purpose flour for a balanced result.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is ready.
Can I skip the melted chocolate topping?
Yes, the cake will still be delicious without it, but the chocolate adds an extra layer of richness.
Can I use baking powder instead of baking soda?
Baking soda is preferred for this recipe as it reacts with the acidity in the bananas, helping the cake rise properly.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
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