Description
This moist chocolate banana cake recipe is rich, fudgy, and the perfect way to use up overripe bananas. A simple homemade treat that stays soft for days.
Ingredients
Scale
- 3 ripe bananas, mashed ½ cup vegetable oil
- 1 cup brown sugar
- ½ cup white sugar
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda ½ tsp baking powder ½ tsp salt
Instructions
- 1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
- 2. In a large bowl, mash bananas until smooth.
- 3. Whisk in oil, sugars, eggs, buttermilk, and vanilla.
- 4. Sift together flour, cocoa, baking soda, baking powder, and salt.
- 5. Fold dry ingredients into wet until just combined.
- 6. Pour batter into prepared pan and smooth top.
- 7. Bake 35–40 minutes or until toothpick comes out with crumbs.
- 8. Cool 15 minutes, then remove to wire rack to cool completely.
Notes
Use very ripe bananas for best flavor and moisture. Cake stays fresh for 3 days at room temperature. Wrap slices and freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
Keywords: moist chocolate banana cake recipe, easy banana chocolate cake