This easy double chocolate banana snacking cake will be your new go to for ripe bananas! Light and airy chocolate cake made with cocoa powder and AE Dairy whole chocolate milk. The cake is studded with mashed bananas and topped with a creamy chocolate buttercream frosting. Finish off with some chocolate shavings for a beautiful presentation!
Check out all of my Cake Recipes for more inspiration! This cake is a winner in my book because it is oil based and does not require a stand mixer (unless you’re making frosting), it can be easily mixed by hand.
Use up those extra bananas and try my 8 Ingredient Banana Bread, Chocolate Chunk Banana Muffins, or No-Churn Banana Frozen Yogurt!
Highlights Of This Recipe
- Simple ingredients: this banana cake is made with mostly pantry ingredients you already have on hand like all-purpose flour, cocoa, granulated sugar, salt, baking soda, and baking powder. Oil, eggs, and vanilla are also common ingredients. Make sure you have ripe bananas and chocolate milk on hand for this recipe!
- Light and airy texture: this cake has a spongy texture and tender crumb, it is not dense at all like some cakes can be. The bananas add the perfect amount of moisture and sweetness. Everything comes together nicely with the chocolate frosting.
- No chill time: luckily this cake takes no chill time so you can pop it in the oven right away!
- Perfect for gatherings: this recipe makes one 8×8 pan, making this perfect to take with you to potlucks or a weekend brunch. Easily transfer the cake in the baking dish.
- No mixer needed: this cake recipe is made with an oil base so you do not need to use a hand mixer or stand mixer to cream butter. This batter can be made in a large mixing bowl. You may need a hand mixer or stand mixer if making homemade buttercream.
Chocolate buttercream and chocolate shavings add the perfect final touch to this cake. I love this for birthdays, date night, or potlucks! This cake could also be baked in an 8″ round cake pan if you are looking for traditional triangle shaped slices of cake.
Recipe Variations
- Mix in nuts like chopped pecans or walnuts.
- Top with other frosting like vanilla buttercream or cream cheese frosting.
- Fold in chocolate chips or a chopped chocolate bar.
- Top with extra sliced banana.
Ingredient List & Substitutions
This banana cake uses simple ingredients, see below for ingredient substitutes if there are any as well as special notes:
- Oil: vegetable oil, canola oil, or soybean oil will work in this recipe. Olive oil will also work, it will just give a more pungent olive oil flavor.
- Granulated white sugar: I do not recommend swapping any other type of sugar for this recipe. Other sugars can impact the batter differently and change how the cake bakes and rises.
- Whole eggs: I like fresh pasture raised farm eggs if available, but any kind will work for this cookie. Let your eggs come to room temperature for this recipe, this helps the eggs incorporate better.
- Pure vanilla extract: use homemade or store-bought vanilla extract. Almond extract could also be added for almond flavor.
- Baking powder: make sure your baking powder is fresh and not expired, after a couple months it will start to lose it’s potency.
- Baking soda: make sure your baking soda is fresh and not expired, after a couple months it will start to lose it’s potency.
- Chocolate milk: skim milk, whole milk, 2% milk, heavy cream, or non-dairy milks will all work here.
- Ripe bananas: fresh or frozen ripe bananas can be used here. If using frozen bananas, removed as much moisture as possible before adding them into the batter.
- All-purpose flour: no substitution here, other types of flour will change the texture and affect baking differently.
- Unsweetened cocoa powder: make sure to use unsweetened cocoa, this add rich chocolate flavor and gives the cake a dark color.
- Butter: unsalted butter should be softened at room temperature before using it for the buttercream.
- Powdered sugar: I wouldn’t substitute anything here, you need powdered sugar to make a light and fluffy buttercream.
How To Make The Chocolate Banana Cake
Let’s talk a little about how to make this Easy Double Chocolate Banana Snacking Cake (The printable instructions are in the recipe card below.)
Quick overview:
- Combine eggs, oil, sugar, and vanilla.
- Mix in chocolate milk and mashed bananas.
- Add in dry ingredients, mix until combined.
- Transfer to a greased baking pan and bake until set.
- Whip up buttercream.
- Let cake cool completely and frost, enjoy!
- Preheat oven to 350 degrees F. In a large mixing bowl combine sugar, oil, eggs, and vanilla. Gently mix in chocolate milk.
2. Mash ripe bananas and add into the wet ingredients.
3. Add the flour mixture into the wet ingredients. Mix until smooth and lump free, the batter may still have a few clumps from the mashed bananas.
4. Grease and line an 8×8 baking pan with cooking spray and parchment paper (this makes it easier to lift the cake out). Transfer the batter into the prepared pan.
5. Bake at 350 for 28-30 minutes or until a toothpick comes out clean. Allow cake to cool completely on a wire rack before frosting.
6. Whip up the chocolate buttercream in a stand mixer or using a hand mixer. Once the cake has cooled completely, frost with the chocolate frosting.
7. Once the cake has been frosted, if desired sprinkle with chocolate shavings. Slice and enjoy!
More Chocolate Desserts
- Mini Chocolate Cupcakes Recipe – bite sized chocolate cupcakes with frosting.
- Chocolate Loaf Cake with Cream Cheese Frosting – an easy one-bowl cake recipe!
- Short Cut Chocolate Chip Oreo Cookie Brownie Bars – boxed brownies and store-bought cookie dough are transformed.
- Chocolate Cupcakes with Vanilla Buttercream – light and airy chocolate cupcakes.
Tools I Use For This Banana Cake
- KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent. Use your stand mixer to whip up perfect buttercream to top your banana cake with!
- USA Pan 8×8 Square Pan – another USA Pan product I love! The corners of my bars and cakes never stick and I love the squared of edges this pan creates.
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!
More Drool-Worthy Recipes with AE Dairy
If you’re and AE fan like me, you’ll love some of these other sweet treats using items like old fashioned cottage cheese, whipped smooth cottage cheese, and whole yogurt!
- Cottage Cheese Chocolate Pudding – a smooth, chocolatey protein pudding.
- Edible Cottage Cheese Chocolate Chip Cookie Dough – eat your cookie dough and feel good about it!
- Rich Chocolate Espresso Muffins – light and airy muffins with chocolate milk and espresso.
- Banana & Yogurt Peanut Butter Cups – peanut butter, yogurt, and bananas covered with chocolate!
- Eggnog Coffee Cake with Brown Sugar Crumble – simple coffee cake loaded with eggnog.
Recipe FAQs
What is the difference between banana bread and banana cake?
Banana bread is firmer and more dense, great for slicing. Banana cake is lighter and more airy, banana bread is typically butter based while this banana cake is oil based.
How do I store leftover chocolate banana cake?
Leftover cake can be stored in an airtight container in the fridge for 3-4 days. This cake stays moist and holds its texture best in the fridge, if you added a cream cheese or buttercream frosting that will also need to be stored in the fridge.
Do banana and chocolate go together?
Yes! This is a great combination, especially in cake form. The sweetness of the banana brings out the richness of the chocolate cake and everything is tied together with a smooth, creamy buttercream frosting!
Can bananas be too old for banana cake?
Bananas are a lot easier to work with and have a much stronger banana flavor when they are ripe. When bananas get mushy and brown that is the most ideal time to use them in baked goods like muffins, cakes, and bread. As long as the bananas are not leaking and the peel is still intact they are good to use in your cake.
What can I add to make my cake moist?
Adding bananas to this cake ensures it stays light and moist, while still staying airy and not too dense. The bananas not only add moisture but add a nice sweetness.
This cake is light and airy with a subtle banana hint, neither the chocolate nor the banana is overpowering here. Topped with a creamy buttercream to tie it all together. Save up those ripe bananas for a decadent dessert the whole family will love!
Easy Double Chocolate Banana Snacking Cake
Equipment
Ingredients
For the Banana Cake:
- 1 cup All-purpose flour
- 1/4 cup Unsweetened cocoa powder
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Ground cinnamon, optional
- 1/4 tsp Salt
- 1/2 cup Canola oil or vegetable oil
- 1 cup Granulated sugar
- 2 Eggs, room temperature
- 1 tbsp Vanilla extract
- 1/4 cup AE Dairy whole chocolate milk
- 2 large Ripe bananas, mashed
For the Chocolate Buttercream:
- 1/2 cup Unsalted butter, softened
- 3-3 1/2 cups Powdered sugar, sifted
- 1/4 cup Unsweetened cocoa powder
- 1 tbsp Vanilla extract
- 3-4 tbsp Chocolate milk
Instructions
For the Banana Cake:
- Preheat oven to 350 degrees F. Grease and line a 8"x8" baking pan, set aside.
- In a medium mixing bowl whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl whisk together the oil, sugar, eggs and vanilla extract until smooth. Gently whisk in the chocolate milk. Fold in the mashed banana. Add the dry ingredients into the wet ingredients, mix until smooth*. Transfer the batter into the prepared baking pan.
- Bake in a preheated oven for 28-32 minutes or until a toothpick inserted comes out clean. Allow to cool completely before frosting.
For the Chocolate Buttercream:
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, beat the butter until light and fluffy, 4-5 minutes.
- Add about half of the powdered sugar and the cocoa powder, beat on low until fully incorporated. Add in the remaining powdered sugar, and vanilla extract. Beat on low speed again just until the powdered sugar is incorporated.
- Add in the chocolate milk and mix on low again until smooth. Spread the buttercream over the cooled banana cake.
Notes
Nutrition
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