Moist Chocolate Banana Cake Recipe (Easy One-Bowl Wonder!)
Get ready to fall in love with the most incredible chocolate banana cake that combines two classic flavors into one show-stopping dessert! This moist chocolate banana cake is the perfect way to use up those overripe bananas sitting on your counter while creating something absolutely delicious. Rich chocolate cake meets sweet banana bread in a match made in heaven, resulting in a tender, flavorful cake that stays moist for days.
This easy chocolate banana cake recipe is a true one-bowl wonder that comes together in minutes with simple pantry ingredients. The ripe bananas add natural sweetness and incredible moisture, while cocoa powder delivers that deep chocolate flavor everyone craves. Whether you’re a chocolate lover, a banana bread enthusiast, or both, this homemade banana chocolate cake will quickly become your go-to recipe for birthdays, potlucks, afternoon snacks, or any time you need a crowd-pleasing dessert.
What makes this chocolate banana sheet cake so special is its versatility and foolproof nature. It’s perfect for beginner bakers yet impressive enough for special occasions. Serve it plain for a casual treat, frost it with chocolate buttercream for celebrations, or top it with cream cheese frosting for the ultimate indulgence. No matter how you serve it, this moist banana cake with chocolate delivers incredible flavor and texture that’ll have everyone asking for the recipe!
History / Background
The chocolate banana cake is a relatively modern creation that brilliantly combines two beloved baking traditions: classic chocolate cake and traditional banana bread. While banana bread became popular in America during the 1930s following the rise of baking powder and baking soda, and chocolate cake has been enjoyed since the 18th century, their marriage into one dessert is a more recent culinary innovation.
Banana bread itself emerged as a practical solution during the Great Depression when resourceful home bakers sought ways to avoid wasting food. Overripe bananas, which would otherwise be discarded, became the star ingredient in a moist, economical quick bread that stretched budgets and satisfied sweet cravings. The first banana bread recipe appeared in Pillsbury’s 1933 cookbook, and the concept quickly spread across American households.
Chocolate cake, meanwhile, has a much longer history dating back to the 1700s when chocolate became more widely available. However, chocolate cake as we know it today—moist, tender, and deeply chocolatey—really came into its own in the early 20th century with the development of cocoa powder processing techniques and chemical leaveners.
The genius combination of chocolate and banana likely emerged in home kitchens during the mid-to-late 20th century when creative bakers began experimenting with banana bread variations. Some food historians suggest that the pairing was inspired by the classic combination of chocolate-covered bananas and chocolate-dipped frozen banana treats that became popular at fairs and beaches.
The chocolate banana cake gained serious traction in the 1980s and 1990s as food magazines and community cookbooks began featuring the recipe. Home bakers discovered that adding cocoa powder to banana bread or incorporating mashed bananas into chocolate cake created something even better than either original—a cake that was incredibly moist, naturally sweet, and irresistibly flavorful.
Today, chocolate banana cake has earned its place as a modern classic in American home baking. It’s become particularly beloved among health-conscious bakers who appreciate that the bananas reduce the need for excessive sugar and fat while adding nutrients. The recipe has also become a favorite among parents looking to sneak fruit into desserts and anyone seeking to reduce food waste by transforming overripe bananas into something spectacular.
Why You’ll Love This Recipe
This chocolate banana cake is about to become your most-requested dessert, and here’s why you’ll absolutely adore making it:
This recipe perfectly balances ease, flavor, and versatility, making it ideal for busy home bakers who don’t want to compromise on taste.
- Uses overripe bananas – Finally, the perfect solution for those brown-spotted bananas you’ve been meaning to use
- One-bowl method – Minimal cleanup with everything mixed in a single bowl—no stand mixer required
- Naturally moist – Bananas create incredible moisture that keeps the cake fresh for days
- Reduced sugar – The natural sweetness from bananas means you need less refined sugar
- Budget-friendly – Made with everyday ingredients you probably already have on hand
- Beginner-friendly – Foolproof technique that works every time, even for novice bakers
- Kid-approved – The perfect balance of chocolate and banana that even picky eaters love
- Customizable – Works beautifully as a sheet cake, layer cake, or cupcakes
- Perfect texture – Tender and moist with a delicate crumb that melts in your mouth
- Make-ahead friendly – Actually tastes better the next day as flavors meld together
- Naturally aromatic – Fills your home with the irresistible scent of chocolate and banana
This is the kind of recipe that solves multiple problems at once: it uses up produce you’d otherwise waste, requires minimal effort, and produces a dessert that tastes like you spent hours in the kitchen. It’s pure magic in cake form!
Ingredient Notes
Understanding your ingredients ensures perfect chocolate banana cake success every time:
Overripe Bananas – The star ingredient! Use bananas that are very spotty or completely brown for maximum sweetness and moisture. You’ll need about 3 medium bananas (roughly 1½ cups mashed). The riper the bananas, the sweeter and more flavorful your cake. Substitution: In a pinch, you can roast less-ripe bananas at 300°F for 15-20 minutes until the skins blacken to speed up ripening.
All-Purpose Flour – Provides structure to the cake while keeping it tender. Substitution: You can use whole wheat flour for half the amount for added nutrition, though the cake will be slightly denser. For gluten-free, use a 1-to-1 gluten-free baking flour blend.
Unsweetened Cocoa Powder – Creates that rich chocolate flavor. Use natural cocoa powder (not Dutch-processed) for the best results with this recipe. Substitution: Dutch-processed cocoa will work but may require adjusting the leavening agents. Don’t use hot chocolate mix as it contains sugar and milk powder.
Granulated Sugar – Sweetens the cake, though you need less than traditional cakes thanks to the bananas. Substitution: You can use coconut sugar for a deeper, caramel-like flavor, or reduce to ¾ cup if your bananas are extremely ripe.
Eggs – Bind the ingredients together and add richness. Room temperature eggs incorporate better. Substitution: For eggless version, use flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water, let sit 5 minutes).
Vegetable Oil – Keeps the cake incredibly moist and tender. Oil-based cakes stay fresh longer than butter-based cakes. Substitution: Melted coconut oil, canola oil, or even melted butter work well. You can also use Greek yogurt or applesauce for half the oil for a lighter version.
Buttermilk – Adds tanginess and reacts with baking soda to create a tender crumb. Substitution: Make DIY buttermilk by mixing ¾ cup milk with 1 tablespoon lemon juice or vinegar; let sit 5 minutes. Non-dairy milk with vinegar also works.
Baking Soda & Baking Powder – The leavening agents that help the cake rise and create that light, fluffy texture. Both are necessary for proper rise. Note: Don’t substitute one for the other; they work differently.
Vanilla Extract – Enhances both the chocolate and banana flavors. Substitution: Use vanilla bean paste for extra flavor, or add ½ teaspoon almond extract for depth.
Salt – Essential for balancing sweetness and enhancing all the flavors. Don’t skip it!
Chocolate Chips (Optional) – Add extra chocolate pockets throughout the cake for chocolate lovers. Note: Semi-sweet or dark chocolate chips both work beautifully.
Equipment Needed
Gather these tools for smooth, efficient baking:
- 9×13-inch baking pan – For making a sheet cake (or two 9-inch round pans for layer cake)
- Large mixing bowl – For combining all ingredients
- Fork or potato masher – For mashing the bananas
- Whisk – For mixing the batter smoothly
- Measuring cups and spoons – For accurate measurements
- Rubber spatula – For scraping down the bowl and spreading batter
- Parchment paper – For lining the pan to prevent sticking
- Wire cooling rack – For cooling the cake properly
- Toothpick or cake tester – For checking doneness
- Sifter or fine-mesh sieve (optional but recommended) – For sifting dry ingredients to ensure a lump-free batter
- Electric mixer (optional) – Makes mixing easier, but a whisk and some elbow grease work fine
Chocolate Banana Cake Recipe
This incredibly moist chocolate banana cake combines the best of chocolate cake and banana bread in one easy, one-bowl recipe. Made with overripe bananas, cocoa powder, and simple pantry ingredients, it’s naturally sweet, tender, and absolutely delicious!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes (plus cooling)
- Yield: 12-16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
- 3 medium overripe bananas (about 1½ cups mashed)
- 2 cups (250g) all-purpose flour
- ⅔ cup (65g) unsweetened cocoa powder
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120ml) vegetable oil
- ¾ cup (180ml) buttermilk, room temperature
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- 1½ teaspoons pure vanilla extract
- ½ teaspoon salt
- 1 cup (175g) chocolate chips (optional but highly recommended)
For Optional Frosting:
- Your favorite chocolate buttercream or cream cheese frosting
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it well with butter and dust with cocoa powder. This ensures easy removal and prevents sticking.
- Mash the bananas: In a large mixing bowl, mash the overripe bananas with a fork or potato masher until mostly smooth. A few small lumps are fine and actually add nice texture. You should have about 1½ cups of mashed banana.
- Add wet ingredients: To the mashed bananas, add the eggs, oil, buttermilk, and vanilla extract. Whisk everything together until well combined and smooth. The mixture should be fluid and well blended.
- Mix dry ingredients: Add the flour, cocoa powder, sugar, baking soda, baking powder, and salt directly to the wet ingredients in the same bowl. This is what makes it a one-bowl recipe!
- Combine everything: Using a whisk or wooden spoon, gently mix the dry ingredients into the wet ingredients until just combined. Don’t overmix—stir just until you can’t see any dry flour pockets. A few small lumps are perfectly fine. Overmixing develops gluten and creates a tough cake.
- Add chocolate chips: If using, gently fold in the chocolate chips with a spatula. Reserve a small handful to sprinkle on top if desired.
- Pour and spread: Pour the batter into your prepared pan and spread it evenly with a spatula. The batter will be thick but pourable. Tap the pan gently on the counter 2-3 times to release any air bubbles.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The top should spring back when lightly touched. Don’t overbake or the cake will be dry.
- Cool: Remove from the oven and let the cake cool in the pan on a wire rack for 15 minutes. Then either remove from the pan to cool completely, or let it cool completely in the pan if you’re planning to frost it in the pan.
- Frost or serve: Once completely cool (at least 1 hour), frost with your favorite frosting or dust with powdered sugar. You can also serve it plain—it’s delicious enough on its own! Cut into squares and serve.
Notes
- Banana ripeness matters: The browner and spottier your bananas, the better! Very ripe bananas are sweeter and more flavorful.
- Don’t overmix: Mix just until the flour is incorporated. Overmixing creates a dense, tough cake.
- Room temperature ingredients: Make sure eggs and buttermilk are at room temperature for better mixing and texture.
- Check doneness early: Start checking at 30 minutes. Every oven is different, and overbaking is the most common mistake.
- For layer cake: Divide batter between two greased 9-inch round pans and bake for 25-28 minutes.
- For cupcakes: Fill lined muffin cups ⅔ full and bake for 18-22 minutes.
- Storage: Store covered at room temperature for 3 days or refrigerate for up to 1 week.
Nutrition
- Serving Size: 1 slice (1/16 of cake, unfrosted)
- Calories: 245
- Sugar: 22g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
Tips & Variations
Transform this chocolate banana cake into endless delicious variations:
Flavor Variations:
- Double Chocolate: Add an extra ¼ cup cocoa powder and reduce flour by ¼ cup for intense chocolate flavor
- Peanut Butter Swirl: Swirl ½ cup peanut butter into the batter before baking
- Espresso Chocolate: Add 2 teaspoons instant espresso powder to enhance chocolate flavor
- Nutella Banana Cake: Swirl ¼ cup Nutella through the batter before baking
- Mint Chocolate: Add 1 teaspoon mint extract and fold in crushed Andes mints
Mix-In Ideas:
- Add 1 cup chopped walnuts or pecans for crunch
- Fold in 1 cup shredded coconut for tropical flair
- Mix in ½ cup mini marshmallows for s’mores vibes
- Add ½ cup toffee bits for caramel notes
- Swirl in ½ cup caramel sauce before baking
Frosting Options:
- Classic chocolate buttercream for traditional appeal
- Cream cheese frosting for tangy contrast
- Peanut butter frosting for the ultimate combo
- Chocolate ganache for elegant shine
- Simple powdered sugar glaze for lighter sweetness
- Brown butter frosting for nutty depth
Healthier Modifications:
- Replace half the oil with unsweetened applesauce
- Use whole wheat flour for half the flour amount
- Reduce sugar to ¾ cup if bananas are very ripe
- Use Greek yogurt instead of buttermilk for protein boost
- Add 2 tablespoons ground flaxseed for omega-3s
Dietary Adaptations:
- Vegan: Use flax eggs, non-dairy milk with vinegar instead of buttermilk, and dairy-free chocolate chips
- Gluten-Free: Use certified gluten-free 1-to-1 baking flour
- Refined Sugar-Free: Replace sugar with coconut sugar or maple syrup (reduce liquid slightly)
Pro Chef Tips
Elevate your chocolate banana cake with these professional techniques:
- Use VERY ripe bananas: Professional bakers know that the blacker the banana peel, the better the cake. Extremely ripe bananas have converted most of their starch to sugar, creating maximum sweetness and intense banana flavor. If your bananas aren’t ripe enough, place them on a baking sheet and roast at 300°F for 15-20 minutes until the skins turn black.
- Measure flour correctly: Too much flour is the number one cause of dry, dense cake. Fluff your flour with a fork, spoon it into your measuring cup, and level it off with a knife. Never pack or tap the flour down, which compresses it and results in using too much.
- Don’t skip the buttermilk: The acid in buttermilk reacts with baking soda to create a tender, fluffy crumb. It also adds a subtle tang that balances the sweetness. If you don’t have buttermilk, the lemon juice or vinegar substitute really works—don’t skip this step!
- Mix dry and wet separately, then gently combine: While this is a one-bowl recipe, you can improve texture by whisking the wet ingredients first until smooth, then adding all dry ingredients on top and mixing just until combined. This prevents overmixing while ensuring even distribution.
- Test doneness correctly: The toothpick should come out with a few moist crumbs clinging to it—not wet batter, but definitely not clean either. Because of the moisture from bananas, this cake looks less “done” than typical cakes when perfectly baked. If the toothpick comes out completely clean, you’ve likely overbaked it.
- Let it rest before cutting: Chocolate banana cake tastes significantly better after resting at least 4 hours, or ideally overnight. The flavors meld together, the texture becomes more uniform, and the banana flavor deepens. If you can wait, your patience will be rewarded!
- Freeze for cleaner frosting: If you’re frosting a layer cake, freeze the cooled layers for 30 minutes before frosting. This firms them up, making them much easier to handle and creating cleaner layers with fewer crumbs in your frosting.
Common Mistakes to Avoid
Sidestep these common pitfalls for perfect cake every time:
- Using bananas that aren’t ripe enough: Under-ripe bananas don’t have enough natural sweetness or intense banana flavor, and they won’t mash smoothly, resulting in chunks in your batter and a less flavorful cake. The peels should be heavily spotted with brown or even completely black. If you’re eager to bake but your bananas aren’t ready, see the pro tip above about roasting them.
- Overmixing the batter: Once you add the dry ingredients, mix just until you don’t see any more dry flour—no more! Overmixing develops gluten strands that make the cake tough, dense, and chewy instead of tender and moist. Use a light hand and stop as soon as everything is combined. A few small lumps are absolutely fine.
- Overbaking: This is the most common reason for dry cake. Because bananas add moisture, this cake should look slightly underdone when you remove it from the oven—it will continue baking from residual heat as it cools. Check for doneness at 30 minutes rather than waiting the full time, as oven temperatures vary. Remember: a few moist crumbs on the toothpick is perfect!
- Not letting ingredients come to room temperature: Cold eggs and buttermilk don’t mix well with room temperature ingredients, creating an uneven batter that doesn’t incorporate air properly. This results in dense spots and uneven texture. Take ingredients out 30 minutes before starting, or quick-temper eggs by placing them in a bowl of warm (not hot) water for 10 minutes.
- Skipping the pan preparation: Even in non-stick pans, this moist, dense cake can stick. Always line with parchment paper or grease very well and dust with cocoa powder (not flour, which creates a white residue on chocolate cake). Don’t skip this step or you’ll risk your cake breaking when you try to remove it!
Storage & Meal Prep
Keep your chocolate banana cake fresh and delicious:
Room Temperature Storage: Store the cake covered with plastic wrap, aluminum foil, or in an airtight container at room temperature for up to 3 days. The banana’s natural moisture keeps the cake incredibly fresh. In fact, many bakers say this cake gets even better on day 2 and 3 as the flavors develop!
Refrigerator Storage: If you’ve frosted the cake with perishable frosting (like cream cheese frosting) or your kitchen is very warm, refrigerate it covered for up to 1 week. Bring to room temperature for 30 minutes before serving for the best texture and flavor. Unfrosted cake can also be refrigerated but doesn’t need to be.
Preventing Drying Out: To keep the cake extra moist, place a piece of bread in the container with the cake—the cake will absorb moisture from the bread rather than drying out. Replace the bread slice every couple of days.
Individual Serving Storage: Wrap individual slices in plastic wrap for grab-and-go snacks or lunchbox treats. They’ll stay fresh for 3 days at room temperature or 1 week refrigerated.
Make-Ahead & Freezer Notes
This chocolate banana cake is perfect for advance preparation:
Make-Ahead Baking: Bake the cake up to 2 days in advance. Let it cool completely, wrap tightly in plastic wrap, and store at room temperature. The flavor actually improves as it sits! Wait to frost until the day you plan to serve it for the freshest presentation.
Freezing Unfrosted Cake: Cool the cake completely, wrap tightly in plastic wrap, then again in aluminum foil or place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator, still wrapped to prevent condensation, then bring to room temperature before frosting and serving.
Freezing Frosted Cake: You can freeze frosted cake, though the frosting texture may change slightly. Flash-freeze the frosted cake uncovered for 1 hour until frosting is firm, then wrap carefully in plastic wrap and foil. Buttercream and ganache freeze better than cream cheese or whipped frostings.
Freezing Individual Slices: This is incredibly convenient for portion control! Cut the cooled cake into individual servings, wrap each slice tightly in plastic wrap, then place all wrapped slices in a freezer bag. Freeze for up to 3 months. Thaw individual slices at room temperature for 1-2 hours, or microwave from frozen for 20-30 seconds.
Freezing Cupcakes: If you made cupcakes instead of a sheet cake, freeze them unfrosted in a single layer on a baking sheet until solid, then transfer to a freezer bag. This prevents them from sticking together. Thaw and frost as needed.
Best Reheating Method: This cake is delicious at room temperature, but if you want to serve it warm (highly recommended!), microwave individual slices for 15-20 seconds. The chocolate chips get slightly melty and the whole thing tastes freshly baked. Serve with vanilla ice cream for an incredible dessert!
Serving Suggestions
Transform your chocolate banana cake into a complete dessert experience:
Classic Accompaniments:
- Vanilla ice cream – The cold, creamy contrast is absolutely perfect
- Whipped cream – Lightly sweetened for a cloud-like topping
- Fresh sliced bananas – Double down on banana flavor
- Fresh berries – Raspberries or strawberries add bright, tart contrast
- Chocolate sauce or hot fudge – For the ultimate chocolate experience
Beverage Pairings:
- Cold milk – The classic pairing that never disappoints
- Hot coffee or espresso – Complements the chocolate beautifully
- Hot chocolate – For serious chocolate lovers
- Banana smoothie – For a banana-themed breakfast treat
- Milk tea or chai – The spices complement the cake’s richness
Special Occasion Presentations:
- Layer Cake: Split horizontally and fill with chocolate buttercream and sliced bananas
- Trifle: Cube the cake and layer with pudding, whipped cream, and bananas
- Ice Cream Cake: Top with softened ice cream and refreeze for a special treat
- Cake Pops: Crumble and mix with frosting, roll into balls, dip in chocolate
Breakfast/Brunch Service:
- Serve slightly warm with butter and coffee for a special breakfast
- Top with Greek yogurt and granola for a healthier morning option
- Pair with scrambled eggs and bacon for a sweet-savory brunch
Creative Serving Ideas:
- Warm slice with peanut butter drizzled on top
- Topped with caramelized bananas and pecans
- Served with salted caramel sauce and sea salt
- With a dollop of Nutella and crushed hazelnuts
- Alongside a scoop of banana ice cream for banana lovers
FAQs Section
Q: Can I make this chocolate banana cake without eggs?
A: Yes! Replace each egg with a flax egg: mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 5 minutes until gel-like. You’ll need 2 flax eggs total. The cake will be slightly denser but still delicious. Alternatively, use ¼ cup unsweetened applesauce per egg, though this adds extra moisture and makes the cake very soft.
Q: Why is my chocolate banana cake dry?
A: Dry cake usually results from overbaking (the most common cause), using too much flour, or not using ripe enough bananas. Check your cake at 30 minutes rather than waiting the full time, and remember that the toothpick should have moist crumbs, not come out completely clean. Make sure to measure flour correctly—spoon it into the cup and level off rather than scooping, which packs in too much.
Q: Can I use frozen bananas?
A: Absolutely! Thaw frozen bananas completely and drain off any excess liquid before mashing. Frozen bananas actually work wonderfully because the freezing process breaks down their cell walls, making them extra easy to mash and intensifying their sweetness. Just make sure they’re fully thawed and at room temperature before using.
Q: How do I know when my bananas are ripe enough?
A: The best bananas for baking are heavily spotted with brown or even completely black on the outside. They should be very soft to the touch and extremely sweet. If you can’t wait for natural ripening, place bananas (unpeeled) on a baking sheet and roast at 300°F for 15-20 minutes until the skins turn black. Let cool before using.
Q: Can I make this as cupcakes instead?
A: Yes! Line a muffin tin with cupcake liners and fill each about ⅔ full. This recipe makes approximately 20-24 cupcakes. Bake at 350°F for 18-22 minutes, checking at 18 minutes. They’re done when a toothpick comes out with just a few moist crumbs. Let cool completely before frosting.
Q: What’s the difference between this and regular banana bread?
A: While both use bananas as a key ingredient, chocolate banana cake is more cake-like with a lighter, more tender crumb, while banana bread is denser and more substantial. This recipe includes cocoa powder for rich chocolate flavor, more leavening for a fluffier texture, and a cake-like consistency rather than the dense, bread-like texture of traditional banana bread.
Q: Can I reduce the sugar in this recipe?
A: Yes, especially if your bananas are extremely ripe. You can reduce the sugar to ¾ cup without major texture issues—the cake will be less sweet but still delicious. Going lower than that may affect the texture and moisture content, as sugar doesn’t just provide sweetness; it also affects structure and moisture retention.
Q: My cake sank in the middle. What happened?
A: A sunken center usually means the cake was underbaked (the structure hadn’t set before you removed it), you opened the oven door too early (causing a temperature drop), or there was too much leavening agent. Make sure to bake until a toothpick comes out with just moist crumbs, and avoid opening the oven door for the first 25 minutes of baking.
Conclusion
There you have it—everything you need to bake the most incredible, moist chocolate banana cake that combines the best of both worlds! This easy chocolate banana cake recipe is proof that the best desserts don’t have to be complicated. With just one bowl, some overripe bananas, and simple pantry ingredients, you can create a homemade banana chocolate cake that tastes absolutely amazing and stays moist for days.
Whether you’re looking for a way to use up those brown bananas, need a crowd-pleasing dessert for a gathering, or simply want to treat yourself to something delicious, this chocolate banana sheet cake delivers on every level. The combination of rich chocolate and sweet banana creates a flavor that’s greater than the sum of its parts—it’s comforting, satisfying, and absolutely irresistible.
The beauty of this recipe is its versatility. Keep it simple and unfrosted for everyday snacking, dress it up with chocolate buttercream for birthdays, or get creative with the variations to make it your own. However you choose to bake and serve it, you’ll love how easy it is and how incredible it tastes.
So grab those overripe bananas off your counter and turn them into something spectacular! This moist banana cake with chocolate is about to become your new favorite way to bake with bananas.
Ready to bake the easiest, most delicious chocolate banana cake? Save this recipe to your Pinterest boards so you’ll have it whenever those bananas ripen! After you try it, come back and let me know in the comments—did you frost it or keep it simple? What did your family think? I can’t wait to hear about your baking adventures!
Happy baking, friends! 🍌
