Hey there, fellow dessert lovers! Are you craving something sweet, comforting, and incredibly easy to make? Well, you’ve landed in the perfect spot! Today, we’re diving into the wonderful world of a Chocolate Banana Cake that’s so simple, you only need one bowl to whip up the batter. Yes, you heard that right—one bowl! Say goodbye to stacks of dirty dishes and hello to a moist, rich, and utterly delicious cake that will become your new go-to recipe.
This isn’t just any banana cake; it’s a delightful fusion of ripe bananas and decadent chocolate, creating a symphony of flavors that’s hard to resist. Whether you’re a seasoned baker or just starting your culinary journey, this recipe is designed to be straightforward, foolproof, and incredibly rewarding. So, let’s tie on those aprons and get baking!
A Sweet History and Background
The humble banana cake has a fascinating origin story, often linked to the rise of baking soda and powder in the 19th century, which allowed for lighter, fluffier cakes. However, it wasn’t until bananas became more widely available and affordable in Western countries, particularly in the early 20th century, that banana bread and cakes truly began to flourish.
Adding chocolate to the mix was a stroke of genius, marrying the natural sweetness and moistness of bananas with the rich, slightly bitter notes of cocoa. This combination quickly became a beloved classic, offering a comforting treat that’s perfect for any occasion, from a casual weeknight dessert to a special gathering. Our one-bowl version simply makes this classic even more accessible and enjoyable for everyone.
Why You’ll Love This Recipe
- Unbelievably Easy You literally only need one bowl for the batter. Less mess, less fuss!
- Beginner-Friendly Simple steps and common ingredients make it perfect for new bakers.
- Moist and Flavorful Ripe bananas ensure a super moist crumb, while chocolate adds a rich depth.
- Quick to Prepare From mixing to oven, it’s surprisingly fast.
- Versatile Easy to customize with different add-ins or frostings.
- Family Favorite A crowd-pleaser that everyone, from kids to adults, will adore.
- Uses Ripe Bananas The perfect solution for those overripe bananas sitting on your counter.
Ingredient Notes
Before we jump into the fun part, let’s quickly chat about the stars of our show—the ingredients. Using good quality ingredients makes all the difference!
- Overripe Bananas This is key! The browner and spottier, the better. They’re sweeter and easier to mash, providing maximum flavor and moisture.
- All-Purpose Flour Standard plain flour works perfectly here.
- Unsweetened Cocoa Powder Use good quality cocoa for a richer chocolate flavor. Dutch-processed cocoa will give a darker color and smoother taste.
- Granulated Sugar Just enough to sweeten without overpowering the banana and chocolate.
- Eggs Room temperature eggs incorporate better into the batter.
- Vegetable Oil Or any neutral-flavored oil like canola or sunflower oil. This keeps the cake incredibly moist.
- Baking Soda Our leavening agent, crucial for that perfect rise.
- Vanilla Extract Enhances all the other flavors.
- Salt A pinch balances the sweetness.
- Milk Any milk works, whole, 2%, or even non-dairy.
- Chocolate Chips (Optional)Â For an extra burst of chocolatey goodness!
Equipment Needed
Good news! You don’t need fancy equipment for this recipe.
- Large Mixing Bowl The star of our one-bowl show!
- Whisk or Spatula For mixing.
- Measuring Cups and Spoons For accurate ingredient measurements.
- Fork or Potato Masher To mash those lovely bananas.
- 9×13 Inch Baking Pan Or an 8×8 inch square pan for a thicker cake (adjust baking time).
- Parchment Paper (Optional)Â For easy removal.
Full Recipe Card
Ingredients
- 1 ½ cups (190g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) mashed overripe bananas (about 2-3 medium bananas)
- ½ cup (120ml) milk (any kind)
- ½ cup (85g) chocolate chips (optional, plus more for topping)
Instructions
- Preheat Oven and Prepare Pan Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan, or line with parchment paper.
- Combine Dry Ingredients In your large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Add Wet Ingredients Add the granulated sugar, vegetable oil, eggs, vanilla extract, mashed bananas, and milk to the same bowl.
- Mix Batter Using a whisk or spatula, mix until just combined. Be careful not to overmix; a few small lumps are okay. If using, fold in the chocolate chips now.
- Pour and Bake Pour the batter evenly into your prepared baking pan.
- Bake Cake Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter.
- Cool Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Notes
For an extra rich flavor, you can add a tablespoon of instant espresso powder to the dry ingredients. This enhances the chocolate without making the cake taste like coffee. Frost with your favorite chocolate ganache or cream cheese frosting once completely cooled.
Tips & Variations
- Nutty Twist Add ½ cup of chopped walnuts or pecans to the batter for a delightful crunch.
- Spice It Up A pinch of cinnamon or nutmeg can complement the banana and chocolate beautifully.
- Different Pan Sizes This recipe can also be baked in an 8×8 inch square pan (bake for 30-35 minutes) or as 12 cupcakes (bake for 18-22 minutes).
- Glaze Instead of Frosting A simple powdered sugar glaze (powdered sugar + milk) makes a quick and easy topping.
- Vegan Option Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use a non-dairy milk.
Pro Chef Tips
- Don’t Overmix Overmixing develops the gluten in the flour too much, leading to a tough, dry cake. Mix until just combined.
- Room Temperature Ingredients Eggs and milk at room temperature emulsify better, resulting in a smoother, more uniform batter and a finer crumb.
- Use a Scale For the most accurate measurements, especially with flour and cocoa powder, a kitchen scale is your best friend.
- Test for Doneness Properly A toothpick inserted into the center should come out with moist crumbs, not liquid batter. If it comes out completely clean, it might be slightly overbaked.
Common Mistakes to Avoid
- Under-ripe Bananas They won’t provide the same sweetness or moisture, and will be harder to mash.
- Overmixing the Batter As mentioned, this leads to a dense, chewy cake.
- Opening the Oven Door Too Early Resist the urge! This can cause the cake to sink. Wait until at least two-thirds of the baking time has passed.
- Not Greasing Your Pan Properly A well-greased and floured (or parchment-lined) pan ensures your beautiful cake comes out in one piece.
Storage & Meal Prep
This cake is fantastic for meal prep and storing!
- Countertop Store unfrosted cake in an airtight container at room temperature for up to 3 days.
- Refrigerator If frosted with a dairy-based frosting, store in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving for best flavor.
Make-Ahead & Freezer Notes
- Make-Ahead Batter While possible, it’s best to bake the batter immediately after mixing for the best rise from the baking soda.
- Freezing Baked Cake This cake freezes beautifully! Once completely cooled, wrap the unfrosted cake tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving or frosting.
- Freezing Slices You can also freeze individual slices, wrapped as above, for quick single servings.
Serving Suggestions
This chocolate banana cake is delicious on its own, but here are some ideas to elevate your serving experience:
- A Scoop of Ice Cream Vanilla bean or coffee ice cream pairs wonderfully.
- Dollop of Whipped Cream Light and airy, it’s a classic choice.
- Chocolate Ganache A simple pour-over ganache takes it to the next level.
- Fresh Berries Strawberries or raspberries add a lovely tart contrast.
- Dusting of Powdered Sugar For a simple, elegant finish.
- With Your Morning Coffee or Tea It’s also perfect for breakfast or a mid-afternoon snack!
