Chocolate Banana Cake Recipe
Chocolate banana cake is a moist and tender, from scratch chocolate cake filled with banana flavor. It’s topped with a rich and decadent peanut butter cream cheese frosting and shaved chocolate. This banana chocolate cake is not only quick and simple to make using two bowls and a whisk, it’s also the easy perfect cake for any occasion.
Equipment
- 1 9 x 13 pan
- 1 parchment paper
- 1 whisk
- 1 stand mixer with paddle attachment or electric hand mixer with beaters (to make the frosting)
Ingredients
Chocolate Banana Cake
- 1¾ cups (210 g) all purpose flour
- ½ cup (40 g) cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup mashed bananas about 2 medium bananas
- ¾ cup (177 g) oil or melted butter
- 1 cup (200 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 3 large eggs (US), room temperature
- ½ cup (120 g) sour cream, room temperature
Peanut Butter Cream Cheese Frosting
- ½ cup (113 g) unsalted butter, room temperature
- 8 oz. (226 g) cream cheese, room temperature
- ½ cup (128 g) creamy peanut butter (no stir recommended)
- 2 teaspoons (10 ml) vanilla extract
- ½ teaspoon salt
- 4 cups (480 g) powdered sugar
Instructions
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and two long sides of a 13 x 9 pan.
- In a mixing bowl, whisk the flour, cocoa powder, baking soda, baking powder and salt together until well combined.1¾ cups (210 g) all purpose flour, ½ cup (40 g) cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt
- Whisk the bananas until smooth with just a few lumps. Whisk in the oil, granulated sugar, light brown sugar, eggs and sour cream together until smooth and well combined.1 cup mashed bananas , ¾ cup (177 g) oil or melted butter, 1 cup (200 g) light brown sugar, ¼ cup (50 g) granulated sugar, 3 large eggs (US), room temperature, ½ cup (120 g) sour cream, room temperature
- Whisk the dry ingredients into the wet well combined with no visible pieces of flour. I like to whisk ½ of the dry ingredients at a time.
- Pour the chocolate banana cake batter into the prepared pan. Use a flexible spatula to smooth the batter evenly across the pan. Bake for about 28 - 32 minutes or until the banana cake bounces back when gently pressed. The edges of the chocolate cake will also pull slightly away from the pan.
- Cool the cake in the pan for 15 minutes. Use the parchment paper on the two long sides of the pan to gently lift the cake out of the pan and onto a cooling rack.
- Cream together room temperature butter with the room temperature cream cheese until creamy and well combined, about 4-5 minutes on low speed.½ cup (113 g) unsalted butter, room temperature, 8 oz. (226 g) cream cheese, room temperature
- Mix in the peanut butter, vanilla extract and salt until smooth and well combined. Mix in powdered sugar ½ cup (60 g) at a time. Once all the sugar has been added cream the peanut butter icing on high until the frosting is your desired consistency.½ cup (128 g) creamy peanut butter, 2 teaspoons (10 ml) vanilla extract , ½ teaspoon salt, 4 cups (480 g) powdered sugar
- Spread the frosting on top of the fully cooled chocolate and banana cake. Make the swirls using the back of a small spoon. Top with shaved chocolate if you like. Slice and enjoy!
Notes
Store the frosted banana cake: Once the banana chocolate cake has cream cheese frosting, its needs to be stored in an airtight container in the fridge. Unfrosted cake can be stored at room temperature in an airtight container.
Variations section for different pan sizes and flavor options.
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