Chocolate banana and apple cake

Chocolate Banana Cake

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.

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!

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The Best Banana Cake I’ve Ever Had

Remember that time I told you about the best banana cake I’ve ever had?

I enjoyed obsessed over it at a family reunion the other weekend. My cousin made it and I stalked her down like a dessert creep and proceeded to talk her ear off about cream cheese frosting and spotty bananas for 35 minutes straight.

What? You don’t do that at parties?

It was the moistest cake I’ve ever eaten. Stick-to-the-back of your fork moist. The perfect cream cheese frosting, both sweet and tangy, sinking into the top of the cake made it even moister. Sweet, but not overpowering. Mega banana flavor, certainly more banana flavor than any banana bread I’ve ever eaten. Very buttery and cakey from creaming the butter and sugars. Ridiculously rich, decadent.

The banana cake was dense, but not heavy. If that makes any sense? (Coming from the lady who talks about rotting bananas at social gatherings, but stick with me here.) The crumb was very soft, but they were tight crumbs. The cake didn’t fall apart when you took a forkful.

She told me this cake comes out perfect every time she makes it. And such perfection is reinforced, she told me, when absolutely everyone who has a slice begs her for the recipe. It is, hands down, the best banana cake I’ve ever had.

And I haven’t stopped thinking about it since.

How to Make Banana Cake

The recipe starts with 3 mashed bananas (above). Now, make sure those bananas are nice and spotty. The bananas you see above are just right (and it’s what you want for banana bread too). More brown spots = sweeter, more banana flavor. Your cake will thank you. I simply mash the bananas in my mixer– the same mixer I use for creaming the butter and sugars. Beat the bananas on high speed for a minute, then transfer to another bowl. I don’t even wash the mixing bowl– just throw the butter right in and start creaming!

Here’s the batter. There will be some lumps.

One more thing to note: buttermilk. As you guessed, buttermilk is the moist-maker in this cake. The cake wouldn’t be what it is without it! You also need the acid in buttermilk to help the baking soda do its job. I rarely have buttermilk in my refrigerator, so I always sour whole milk instead. For this recipe, you need 1 and 1/2 cups of buttermilk. If you don’t keep buttermilk on hand either, measure 1 Tablespoon of fresh lemon juice or white vinegar. Pour into a liquid measuring cup. Then add enough whole milk until it reaches 1 and 1/2 cups. Stir together, let it sit for 5 minutes, then use in the recipe. To keep the cake extra rich, I recommend whole milk when you are souring milk.

Is this not the silkiest and smoothest cream cheese frosting you’ve ever seen? Well, it’s the silkiest and smoothest cream cheese frosting I’ve ever tasted! It’s pretty similar to our cream cheese frosting, but there’s a little less cream cheese for the amount of butter. So, this makes the frosting a little more silky. And definitely more buttery!

There’s also a lot of cream cheese frosting. When you begin slathering it onto the cake, you’ll probably go “Sally, this is way too much frosting!” But it’s not. You want a nice thick layer. It’s essential.

The best banana cake I’ve ever had. We love it so much we turned it into a chocolate marble banana Bundt cake, too. Let me know if you try it!

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Chocolate Banana Cake

Rich, moist chocolate banana cake with my favorite sour cream chocolate frosting.

Look over at your kitchen counter, do have any ripe bananas there? Are they just getting a little browner every day? They are begging you … yes, begging you to be transformed. They want to be re-purposed into something magnificent and chocolaty — maybe even sprinkled with some mini chocolate chips for the finishing touch.

They want to hear you say “Mmmmmm…..” when you take a bite. See a smile cross your face.

Don’t you want that for your ripe bananas? This cake is a must bake. Trust me.

I saw this recipe pass through my facebook newsfeed a couple of weeks ago. I was drawn in by the dense chocolate cake, and the mountain of chocolate frosting. The one on facebook was topped with Nutella frosting and chocolate curls. I knew I had to make it.

Time to let you in on a little secret though — I am one of the few people in this world who doesn’t like Nutella. So when I envisioned my bananas being transformed into something luscious like this cake, I knew just the frosting I was putting on it.

I have a recipe for Sauerkraut Chocolate Cake on my blog, which is to.die.for. I know, I know, I can already hear you groaning — people, don’t knock it till you’ve tried it. I love the frosting on it – and I knew that was what would be topping my delicious banana cake.

My chocolate banana cake frosting

I know you probably can’t exactly understand how or why I suggested the frosting from my sauerkraut chocolate cake. Don’t worry, even if you can’t get your head around the idea, you can still try the frosting. (Hint… the frosting doesn’t contain any sauerkraut) But that doesn’t mean it doesn’t have a hint of sour to tickle the taste buds.

By sour though, I am referring to the sour cream used in my Sour Cream Chocolate Frosting. This frosting is very smooth and delicious and super creamy. You don’t taste the sourness of the sour cream, but you do feel like it is the richest chocolate frosting imaginable.

In this case, the sour cream pleasantly entices your taste buds and makes them more sensitive to the chocolate in the frosting. So, the chocolate just happens to taste… more chocolaty!

And there is nothing wrong with that.

How to keep a cake moist and delicious

The great thing about this cake is even a small piece tastes so rich and delicious that you actually get your sweet tooth craving satisfied easily. So, you may have some leftovers handy.

Most cakes will keep for a few days covered on the counter. But for this Chocolate Banana Cake, you’ll want to store it covered in the fridge. That’s because of the sour cream chocolate frosting.

There are some tricks to keep it perfectly moist too. If possible, keep a bit of extra frosting handy. I know it is tempting to use all the frosting at first, but if you hold some back it comes in handy.

Sure, putting plastic wrap on the cake sounds good in principle, but it is also the messiest way to go. Better than plastic wrap, use some of that extra frosting to cover the exposed cake. Now you have a completely frosted cake again! Even better, it will keep your cake nice and moist too.

Cover the entire cake with a cake cover or large saucepan if you don’t have a cake cover handy.

This is one of those cake recipes that I can almost make in my sleep I have made it so much. What’s not to love? Am I right?

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Don’t forget where you found this Chocolate Banana Cake Recipe!

More cake recipes to try

Few selfless acts like baking a cake for friends and family say “I love you” so simply and elegantly. It doesn’t matter if it is a “box” cake or a cake made from scratch. Cakes go hand in hand with celebrations and festivals of every type and in every culture pretty much the world over. So, if you want to show the love, or have a party planned, or just feel like baking a cake, then I have some great suggestions to try.

A cupcake is a mini personalized cake, but it is still a cake. If you want to try something on the whimsical side and have some fun with it, then check out these “hamburger cupcakes.” It looks like a burger… tastes like a cake!

Other times, perhaps you don’t have time to actually bake a cake. In which case, no-bake style recipes save the day. This individual portion Lemon Raspberry Cheesecake is quick to make and still qualifies as “cake”.

Of course, I also have to suggest trying an ice cream cake. This is like the best of both worlds, ice cream and cake all in one!

I hope that you love this recipe as much as we do!

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Chocolate & banana cake

Just one look at this chocolate and banana treat is enough to know it won’t stay in the cake tin for long

Freezable (Freeze un-iced only)

Nutrition: per slice

Highlight	Nutrient	Unit
kcal	502
fat	27 g
saturates	9 g
carbs	63 g
sugars	43 g
fibre	2 g
protein	7 g
low in	salt	0.51 g

Ingredients

• 100ml sunflower oil, plus extra to grease
• 175g caster sugar
• 175g self-raising flour
• ½ tsp bicarbonate of soda
• 4 tbsp cocoa powder
• 100g chocolate chips or chunks
• 175g very ripe bananas
• 3 medium eggs, 2 separated
• 50ml milk

For the topping

• 100g milk chocolate
• 100ml soured cream
• handful dried banana chips, roughly chopped

Method

Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.

Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.

Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.

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Chocolate Banana Layer Cake

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This is our family’s favorite chocolate cake recipe. Family lore says it came from a friend of my aunt’s during the 1940’s. ‘Harriet G.’ brought it to a ladies’ ‘coffee-klatsch,’ and my Aunt Lu asked for the recipe.

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Recipe Summary test

Ingredients

Preheat oven to 350 degrees F (175 degrees C). Grease 2 9-inch layer cake pans, and line with parchment paper. Whisk together flour, baking powder, salt, baking soda, and 6 tablespoons of cocoa powder in a bowl until thoroughly combined.

In a large mixing bowl, mash the butter with the white sugar until blended, then mix in the eggs, one at a time, mixing the egg in before adding the next one. Stir in 1 teaspoon of vanilla extract, then mix in mashed bananas and buttermilk, alternating with the flour mixture in three additions. Add in just enough buttermilk to make a workable batter (bananas may vary in moisture content). Pour the batter into the prepared cake pans.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes. Cool in the pans for about 10 minutes before turning out onto racks to finish cooling.

In a bowl, mash the cream cheese and 3 tablespoons of butter until thoroughly combined; mix in 1 teaspoon of vanilla extract. Gradually beat in confectioners’ sugar and 1/4 cup cocoa powder, and beat in milk, a little at a time, until the frosting is smooth and spreadable.

Place a cake layer onto a cake plate, and frost the layer with about 1/3 of the frosting; top the layer with a layer of sliced bananas. Place the second layer onto the cake, and frost top and sides with remaining 2/3 of the frosting. Top cake with decorative slices of banana, if desired.

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