Chocolate Banana Bread Cake
This Chocolate Banana Bread Cake is a delicious way to use up those ripe bananas sitting on your counter! Made even more delicious with the addition of chocolate!
Can we ever really have too many banana bread recipes? I don’t think so! Especially if that recipe includes chocolate…cocoa powder and chocolate chips, making it a double chocolate banana bread! This is a delicious recipe to add to your banana bread rotation.
Is it a loaf? Is it a cake?
Well, it can be both! Because this recipe makes a lot of batter, you can either make it into a cake by baking it in a Bundt pan, or you can put the batter into 2 loaf pans to make 2 loaves. The choice is yours! Either way, this is a delicious chocolate banana bread recipe.
Chocolate Cake + Banana Bread = Delicious
Two of the best cakes rolled into one…chocolate cake and banana bread together are a perfect match! It’s like a chocolate cake but also a banana bread…chocolatey with banana. This cake will be an instant hit. It’s delicious on it’s own or with whipped cream or a scoop of vanilla ice cream.
A secret ingredient!
Well maybe not so secret if you’ve made any of my cakes before! I like to use Greek yogurt, or Balkan yogurt or sour cream in my cakes. When this ingredient is added, the cake is guaranteed to be moist and delicious. So of course, it’s a part of this Chocolate Banana Bread Cake!
Perfect for sharing!
This recipe makes a big cake, so it’s perfect as a dessert at potlucks, brunches or get togethers with friends. It makes about 16 large slices, but if you cut the slices smaller, you can get about 24 slices.
About the Ingredients
- Banana: Use ripe bananas.
- Yogurt: For this cake I use plain Greek yogurt. You can also use sour cream or a 6% Balkan style yogurt instead.
- Cocoa Powder: Use unsweetened cocoa powder like Dutch process cocoa.
- Chocolate Chips: You can use semi-sweet or milk chocolate chips. Each kind of chip will make your cake taste different. The semi-sweet chips are a little less sweet and a little more ‘bitter’, and the milk chocolate chips are more sweet and creamy.
- Additions: Feel free to add pecans or walnuts to the cake. About 1/2 cup. For an extra delicious twist, you can add peanut butter chips! Either add 1/2 cup extra, or substitute some or all of the chocolate chips.
Tips & Tricks
- Bundt Pan Size: For this cake I use a 10-12 cup size pan.
- Preparing your cake pan: Make sure to prepare your pan before baking. Do this by greasing and flouring the inside. I like to use a flour/oil spray (Pam has a really good one) to prepare all of my Bundt pans.
- Baking Time: Because this cake fills 75% of the Bundt pan, it takes a little longer to bake, about 1 1/2 hours. To check for doneness, use a toothpick inserted into the centre, it should come out clean.
- Let it Cool: Once the cake is baked and out of the oven, let it rest in the pan for 15 minutes before turning it out onto a plate. If you don’t let it rest, it’s more likely that the cake will stick to your pan on the way out. Sometimes I use my fingers to gently pull the cake away from the edges of the pan before I tip it out.
- How to Remove the Cake from the Bundt Pan: Once the cake has cooled, place a serving plate over the top of the cake pan, then holding the plate tightly to the pan, invert the cake over and the cake should slide out onto the plate. Gently remove the pan.
- How long does this cake stay moist? This cake will keep for several days, stored in an air-tight container.
- Pan Option: You can also make 2 loaves with this recipe instead of one Bundt cake. Just prepare 2 loaf pans (10″ x 5″ x 3″ inch loaf pans) (line them with parchment paper or grease them), and bake for 1 hour (a toothpick inserted into the centre should come out clean).
- Freezing: This cake freezes well. Wrap it tightly in plastic wrap and put into a large ziplock bag and into your freezer. Freeze for up to 3 months.
Enjoy!
PrintChocolate Banana Bread Cake
This Chocolate Banana Bread Cake is a delicious way to use up those ripe bananas sitting on your counter! Made even more delicious with the addition of chocolate!
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 16 slices 1x
- Category: Cake
- Method: Baking
Ingredients
- 6 bananas, mashed
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 2 tsp vanilla extract
- 1 cup plain Greek yogurt or sour cream
- 3 cups flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cup chocolate chips (semi-sweet or milk)
Instructions
- Preheat your oven to 350 degrees F.
- Prepare a 10 – 12 cup Bundt pan (see tips), by greasing and flouring the inside of the pan. This step is so important if you want your cake to slide out of the pan. Set aside.
- Mash the bananas, set aside.
- With an electric mixer, in a large bowl, cream together the butter and sugar.
- Mix in the eggs, one at a time.
- Then mix in the yogurt, vanilla and mashed bananas.
- In a separate bowl whisk together the flour, baking soda, salt and unsweetened cocoa powder.
- Add the dry ingredients to the wet ingredients, and stir until smooth.
- Fold in the chocolate chips.
- Pour the batter into your prepped Bundt pan. Gently tap the pan on the countertop to remove air bubbles.
- Bake for 90 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
- When done, let your pan cool on a wire rack for about 15 – 20 minutes before turning the cake out onto a serving plate.
Keywords: chocolate banana bread, chocolate banana cake, chocolate banana Bundt cake
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Have a delicious day!
