This moist chocolate banana cake is rich, soft, and full of deep cocoa flavor, made with ripe bananas for a tender crumb that stays moist for days.
Moist Chocolate Banana Cake That Stays Soft for Days
This is one of those bakes that came together by accident but quickly turned into a favorite. It's not fussy, uses simple pantry ingredients, and works just as well as a casual snack cake or a layered dessert with frosting. The banana keeps it moist, and the chocolate flavor deepens overnight, making it perfect for baking ahead.
The method is easy, no mixer, just a few bowls, and the final cake is moist, smooth, and so satisfying. It's always a hit.
Why You'll Love It
- Uses Pantry Ingredients You Already Have: Just flour, cocoa, sugar, banana, and a few basics, nothing complicated or hard to find.
- Perfect Make-Ahead Dessert: The flavor improves overnight, and it stays soft for days.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at the key ingredients and why they work so well in this chocolate banana cake.
- Ripe Banana & Egg: I use overripe bananas for maximum flavor and moisture, and just one egg to keep the texture soft but structured.
- Cocoa Powder & Hot Water: Blooming the cocoa in hot water gives the cake a deeper chocolate flavor without making it dense. It's my favorite trick.
- Flour, Leavening, and Sugar: I like using all-purpose flour for an even crumb, and the mix of baking powder and soda keeps the cake light. Caster sugar sweetens everything just right.
- Oil & Vanilla: Oil makes this cake incredibly moist without needing butter, and a splash of vanilla rounds out the chocolate and banana beautifully.
How to Make Chocolate Banana Cake (No Mixer)
You can find the complete printable Chocolate Banana Cake recipe with measurements below, but for now, here's a quick overview of how it goes:
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 the 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 (340°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.
My Tips for Recipe Success
Let the Batter Sit for a Minute: After mixing in the hot water, I let the batter rest for a minute before pouring; it helps reduce bubbles and smooths the top.
Use an Offset Spatula for Frosting: I find it easier to get even layers and clean sides when I use a small offset spatula rather than a regular knife or spoon.
Store Leftovers in the Fridge: I keep the cake in an airtight container in the fridge. It stays soft and delicious for up to 4 days, and the flavor actually improves overnight.
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Recipe
Moist Chocolate Banana Cake
Ingredients
- 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 Ripe Banana
- 1 Egg
- 70 ml Oil
- 1 teaspoon Vanilla Extract
- 135 ml Hot Simmering Water
- Cocoa Frosting
Instructions
- In a large bowl, add the sugar and salt, then sift in the flour, cocoa powder, baking powder, and baking soda. Stir to combine.
- In a separate bowl, mash the ripe banana with a fork until smooth. Add the egg, oil, and vanilla extract to the banana and whisk until fully combined.
- Fold the dry ingredients into the wet mixture using a spatula, stirring just until everything comes together; avoid overmixing. Gradually pour in one-third of the hot, simmering water and mix until incorporated, then add the remaining water and stir until the batter is smooth with a slightly runny consistency.
- Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes. Then remove it from the pan and let it cool completely on the rack.
- Once cooled, cut the cake into two equal layers.
- Place the bottom layer on a cake stand and spread 3 tablespoons of cocoa frosting evenly over the top. Add the second layer and spread the remaining frosting over the top and sides of the cake.
- Refrigerate the cake 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.