I stumbled upon the magic of cocoa banana cake by accident one day, with a couple of overripe bananas and a craving for chocolate. The result was a cake so rich and moist, that I couldn’t believe how good it turned out. The bananas give it this incredibly soft texture, and the chocolate takes it to a whole new level of indulgence. And then, topped with a chocolate frosting, it became the ultimate dessert.
Chocolate Banana Cake Recipe
From the first bite, I knew this chocolate banana cake was a winner! With ripe bananas, a moist cake full of chocolate flavor, and a rich gooey chocolate frosting, it’s pure, simple perfection.
It’s not fancy, but that’s what makes it so great. Sometimes, you just need a classic that’s easy and delicious.
This week, I’ve been loving simpler recipes, and this cake is one you’ll make again and again. Got ripe bananas at home? In about 45 minutes, you’ll have a super moist, banana-filled cake topped with rich chocolate frosting. Two bowls, and a whisk, and you’re set!
My family loves it, and your guests will too. It's the perfect homemade treat without the hassle!
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⭐Why You'll Love This Cocoa Banana Cake Recipe
- Easy to Make: This recipe is super simple with just a few easy-to-find ingredients and no fancy tools, just a whisk and spatula!
- Naturally Sweet with Bananas: Ripe bananas add natural sweetness, so you can use less sugar while still getting great flavor.
- Versatile Frosting: The cocoa frosting adds a rich chocolatey layer, but you can switch it up with cream cheese or peanut butter frosting for variety.
- Perfect for Any Occasion: Whether it’s for family, guests, or a special event, this cake looks great and fits any occasion!
🧾Cocoa Banana Cake Ingredients
Here’s what you need to make this Cocoa Banana Cake:
- Caster Sugar: I love using caster sugar because it dissolves easily and sweetens the cake while keeping it moist and tender. Granulated or brown sugar would also work well to make this banana cake.
- Salt: A pinch of salt really brings out the flavors, making the sweetness and cocoa taste even richer.
- All-Purpose Flour: Flour gives the cake its structure and holds everything together, creating a soft, sturdy texture.
- Cocoa Powder: Cocoa powder adds a deep chocolate flavor and color while helping balance the wet and dry ingredients.
- Baking Powder & Baking Soda: These help the cake rise and become light and fluffy, while also enhancing the chocolatey flavor.
- Banana: I like using ripe bananas for natural sweetness and moisture. They keep the cake soft and add a hint of banana flavor that goes great with chocolate.
- Egg: The egg binds the ingredients and helps the cake rise, making it fluffy and moist.
- Oil: Oil keeps the cake moist and soft, even after it cools, so it doesn’t dry out.
- Vanilla Extract: Vanilla adds depth to the flavors, making the chocolate and banana taste even better.
- Hot Water: Adding hot water helps the cocoa dissolve and bloom, making the cake smoother and the chocolate flavor more intense.
- Cocoa Frosting: The frosting adds a rich, creamy chocolate layer that makes the cake even more indulgent and keeps the layers together.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Cocoa Banana Cake
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. In a large bowl, mix sugar, salt, flour, cocoa powder, baking powder, and baking soda.
2. In a separate large bowl, mash the ripe bananas with a fork until smooth, then add egg, oil, and vanilla and whisk until combined.
3. Stir the dry ingredients into the wet mixture with a spatula until just combined.
4. Pour in one-third of the hot water and mix well. Then add the rest and stir until the batter is slightly runny.
5. Pour the batter into the cake pan lined with parchment paper and bake in a preheated oven at 185°C (365°F) for a regular oven or 170°C (338°F) for a fan oven for 40-45 minutes.
6. After baking, let the cake cool in the pan on a wire rack for 30 minutes. Then, remove it from the pan and place it on the rack to cool completely.
7. Once the cocoa banana cake has cooled completely, cut the cake in half horizontally. Spread 3 tablespoons of cocoa frosting evenly on top.
8. Place the second cake layer on top, then spread the remaining frosting on the top and sides. Chill in the fridge for 30 minutes before slicing.
💭Tips for Recipe Success
Use Ripe Bananas: Make sure your bananas are very ripe with lots of brown spots. The riper they are, the sweeter and more flavorful your cake will be. Plus, overripe bananas mash easily for a smooth batter.
Sift Dry Ingredients: Sift the flour, cocoa powder, baking powder, and baking soda together to get rid of lumps and add air. This helps make the cake lighter and fluffier.
Don’t Overmix: When mixing wet and dry ingredients, just combine them until blended. Overmixing can make the cake dense. A few small lumps are fine; they’ll bake out.
Temperature Matters: Use hot water in the batter to dissolve the cocoa powder and create a smooth mixture. This also boosts the chocolate flavor.
Chill Before Slicing: After frosting, pop the cake in the fridge for about 30 minutes. This helps set the frosting and makes it easier to slice without messing up the layers.
Check Oven Temperature: Ensure your oven is properly preheated. An oven thermometer can help ensure the temperature is accurate, as baking is sensitive to temperature variations.
🍫More Cocoa Recipes to Try!
If you love using cocoa when you are cooking, then check out the following recipes for inspiration:
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
Cocoa Banana Cake
Ingredients
Cake Batter
- 135 g Caster Sugar
- ¼ teaspoon Salt
- 100 g All-Purpose Flour
- 35 g Cocoa Powder
- 4 g Baking Powder
- 4 g Baking Soda
- 135 g Banana - Ripe
- 1 Egg
- 70 ml Oil
- 1 teaspoon Vanilla Extract
- 135 ml Hot Simmering Water
- Cocoa Frosting
Instructions
- In a large bowl, add sugar and salt. Sift together the flour, cocoa powder, baking powder, and baking soda. Stir to combine the dry ingredients well.
- In a separate large bowl, mash the ripe bananas with a fork until smooth.
- Add the egg, oil, and vanilla extract to the banana. Mix well with a whisk until everything is fully combined and smooth.
- Add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined, being careful not to overmix the batter.
- Pour in ⅓ the hot simmering water, and mix well. Then pour the rest of the hot water, and mix until the batter is smooth and slightly runny.
- Pour the batter into the prepared cake pan with parchment paper.
- Bake in a preheated oven at 185°C / 365°F (for a regular oven) or 170°C /338°F (for a fan-assisted oven) for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- After baking, let the cake cool in the pan on a wire rack for 30 minutes. Then, take the cake out of the pan and place it directly on the wire rack to cool completely.
- Once the cocoa banana cake has completely cooled, cut the cake into two equal parts.
- Place a cake layer on the middle of a cake stand. Add 3 tablespoon of cocoa frosting onto the cake and spread into an even layer.
- Top with the second cake layer. Spread the remaining frosting onto the top and sides of the cake. Refrigerate for 30 minutes before slicing to help set the shape.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This cake is a must-try. The banana adds a wonderful sweetness, and the cocoa gives it a nice depth of flavor. I'll be making this again and again.