Name: Chocolate Banana Cake with Silky Chocolate Cream
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: International
Ingredients: 3 ripe bananas, mashed; 2 large eggs; ¾ cup granulated sugar; ½ cup vegetable oil; ½ cup milk; 2 cups all-purpose flour; 3 tablespoons unsweetened cocoa powder; 2 teaspoons baking powder; 1 teaspoon vanilla extract; 1 teaspoon cinnamon (optional); ½ cup chocolate chips or chopped chocolate; 1 cup heavy cream (for topping); 100 g dark chocolate, chopped (for topping)

I love making this Chocolate Banana Cake with Silky Chocolate Cream whenever I want something deeply comforting and full of rich flavor. The moist cocoa banana cake pairs beautifully with a velvety dark chocolate ganache that melts smoothly over the top. Every slice feels indulgent yet simple, made from everyday ingredients I usually already have in my kitchen.

Why You’ll Love This Recipe

I love how easy this recipe is to prepare, even on a busy day. Plus I only need simple pantry staples, and the bananas naturally add moisture and sweetness to the cake.

I enjoy how soft and fluffy the texture turns out every single time. The chocolate chips melt slightly inside the cake, creating little pockets of chocolate in every bite.

Also I appreciate how versatile this cake is. I can serve it plain, dusted with powdered sugar, or topped with the silky chocolate cream for an extra special touch.

I find it perfect for family gatherings, weekend baking, or whenever I crave a homemade chocolate dessert that feels both classic and comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 ripe bananas, mashed

2 large eggs

¾ cup granulated sugar

½ cup vegetable oil

½ cup milk

2 cups all-purpose flour

3 tablespoons unsweetened cocoa powder

2 teaspoons baking powder

1 teaspoon vanilla extract

1 teaspoon cinnamon (optional)

½ cup chocolate chips or chopped chocolate

Chocolate Cream (Optional Topping):

1 cup heavy cream

100 g dark chocolate, chopped

Directions

I start by preheating the oven to 170°C (340°F). I grease and lightly flour a cake pan to prevent sticking.

In a large bowl, I beat the eggs and sugar together until the mixture becomes light and slightly fluffy. I then add the vegetable oil, milk, and mashed bananas, mixing until everything is smooth and well combined.

Next, I sift in the flour, cocoa powder, and baking powder. I add the vanilla extract and cinnamon if I’m using it. I gently stir everything together just until combined, making sure not to overmix the batter.

Then I fold in the chocolate chips or chopped chocolate, then pour the batter into the prepared pan and smooth the top evenly.

I bake the cake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. I let the cake cool completely before adding the topping.

For the chocolate cream, I heat the heavy cream in a small saucepan until it begins to gently simmer, making sure it does not boil. I remove it from the heat and add the chopped dark chocolate. Then I let it sit for 1–2 minutes, then stir until smooth and glossy. I pour the chocolate cream over the cooled cake and allow it to set before slicing.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Kcal: 340 kcal per serving

Servings: 8 servings

Variations

I sometimes add chopped walnuts or hazelnuts for a bit of crunch.

If I want a more intense chocolate flavor, I replace some of the chocolate chips with dark chocolate chunks.

For a lighter topping, I use whipped cream instead of chocolate ganache.

When I want a slightly healthier twist, I substitute half of the all-purpose flour with whole wheat flour.

I also enjoy adding a tablespoon of espresso powder to enhance the chocolate flavor without making the cake taste like coffee.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 2 days. If I keep it in the refrigerator, it stays fresh for up to 5 days.

When I want to enjoy it warm, I heat a slice in the microwave for about 10–15 seconds. If the cake has the chocolate topping, I let it sit at room temperature for a few minutes before serving so the ganache softens slightly.

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FAQs

Can I make this cake without the chocolate cream?

Yes, I often bake it without the topping when I want something simpler. The cake is already moist and flavorful on its own.

Can I freeze this chocolate banana cake?

I freeze the cake without the ganache for best results. Then I wrap it tightly in plastic wrap and store it for up to 2 months. I thaw it at room temperature before serving.

What can I use instead of vegetable oil?

I sometimes replace the vegetable oil with melted butter or even coconut oil. Both options work well and slightly change the flavor.

How do I know when the cake is fully baked?

I insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, I know it’s ready.

Can I make this recipe into cupcakes?

Yes, I divide the batter into lined muffin tins and bake for about 18–22 minutes. I check for doneness with a toothpick the same way I do for the cake.

Conclusion

I truly enjoy how this Chocolate Banana Cake with Silky Chocolate Cream turns out every time I make it. The combination of ripe bananas and rich cocoa creates a moist, tender crumb, while the glossy chocolate topping adds a luxurious finish. Whether I serve it for guests or simply enjoy a slice with tea or coffee, it always feels like a comforting homemade treat that never disappoints.

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