Introduction

This Chocolate Banana Cake is a moist and rich dessert that combines the natural sweetness of ripe bananas with deep cocoa flavor. Topped with a creamy peanut butter frosting, it’s a delightful treat perfect for any occasion.

A square piece of chocolate cake with one thick dark brown moist layer at the bottom, topped by a creamy light beige frosting that looks smooth and slightly glossy, sprinkled with small dark chocolate shavings on top. The cake sits on a white plate with some cake crumbs around it, against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Preheat the oven to 350°F (177°C). Lightly grease a 13 x 9-inch pan and line the bottom and two long sides with parchment paper.
Step 2: In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined.
Step 3: In another bowl, whisk the mashed bananas until smooth with a few lumps remaining. Add the oil, granulated sugar, light brown sugar, eggs, and sour cream, mixing until smooth and fully combined.
Step 4: Gradually whisk the dry ingredients into the wet ingredients in two additions, mixing until no flour remains visible and batter is smooth.
Step 5: Pour the batter into the prepared pan and spread evenly with a flexible spatula. Bake for 28 to 32 minutes, or until the cake springs back when lightly pressed and the edges pull away from the pan.
Step 6: Let the cake cool in the pan for 15 minutes. Then use the parchment paper to lift the cake out onto a cooling rack to cool completely.
Step 7: To make the frosting, beat the room temperature butter and cream cheese together on low speed for 4 to 5 minutes until creamy and smooth.
Step 8: Add the peanut butter, vanilla extract, and salt, mixing until fully combined. Gradually add the powdered sugar, about ½ cup at a time, beating on high speed until the frosting reaches your desired consistency.
Step 9: Spread the frosting evenly over the cooled cake. Create swirls with the back of a spoon and optionally top with shaved chocolate. Slice and enjoy!

Tips & Variations

Use very ripe bananas for maximum sweetness and moisture.
Substitute the peanut butter frosting for a classic cream cheese icing if preferred.
For extra texture, sprinkle chopped nuts or chocolate chips on top before frosting.
Ensure all refrigerated ingredients are at room temperature to avoid lumps in the batter and frosting.

Storage

Store the cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best texture. The frosted cake can also be frozen for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

A single slice of dark chocolate cake with a thick, pale cream frosting layer on top sits on a white plate with a slightly wavy edge. The cake slice is cut in half with the front piece lying flat and the back piece standing upright, showing its moist, crumbly texture. A silver fork rests beside the cake, with some cake crumbs on it and scattered around the plate. The background has a soft white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Thaw and mash them before using in the batter. The texture and sweetness will remain excellent.

Is this cake suitable for freezing?

Absolutely. Wrap the cooled, unfrosted cake tightly and freeze. Freeze the frosting separately if possible and frost the cake after thawing for best results.