Easy Chocolate Banana Cake
The ultimate comfort food, this Easy Chocolate Banana Cake combines rich chocolate with the natural sweetness of bananas. Perfect for any occasion, it’s moist, delicious, and sure to impress your family and friends. Make it tonight for a satisfying treat!
Equipment
- Frying Pan
- Whisk
- Oven
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 box chocolate cake mix
- 3 whole eggs
- 1 cup buttermilk or homemade buttermilk substitute
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1.5 cups mashed bananas about 3 ripe bananas, fully mashed
- 0.5 cup salted butter 1 stick
- 1 teaspoon salt
- 1 teaspoon lemon juice
- 0.5 cup mashed ripe banana
- 3 cups powdered sugar
- 1/3 cup cocoa powder
- 1 teaspoon espresso powder optional
- 2-3 tablespoons heavy cream or whole milk
Instructions
- Preheat your oven to 350 degrees Fahrenheit. This is an essential first step that ensures your cake bakes evenly. While the oven heats up, you can prepare your pans. Grease and flour two 9-inch round baking pans to prevent sticking. I often use a flour coating baking spray.
- In a large mixing bowl, whisk together the chocolate cake mix, buttermilk, eggs, vegetable oil, vanilla extract, and cinnamon. Beat these ingredients until well combined, ensuring there are no dry lumps. The batter should be smooth and creamy.
- Now, gently fold in the mashed bananas until just combined. Be careful not to overmix; you want to keep some of that delicious banana texture in the batter.
- Pour the prepared batter evenly into the two baking pans. Make sure to level the batter with a spatula for even baking. Pop the pans into the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. This helps them to set before transferring them. Carefully turn the cakes out onto wire racks and let them cool completely.
- While the cakes are cooling, it's time to make the frosting! In a large bowl or using a stand mixer, mix together the butter, salt, lemon juice, vanilla extract, and mashed ripe banana until well combined. The mixture should be smooth and creamy.
- With the mixer on low, gradually add in the powdered sugar, cocoa powder, and espresso powder, if using. Mix until the ingredients are fully incorporated. You might need to add 1 additional tablespoon of cream if the frosting looks too dry.
- Once combined, turn the mixer on high and beat the frosting for about 5 minutes. Don’t forget to scrape down the sides of the bowl halfway through. The frosting should be light, fluffy, and spreadable.
- Now, place one of the cooled cakes onto a flat plate or serving platter. Spread one-third of the frosting on top, making sure to cover it evenly. Then, carefully layer the second cake on top.
- Use the remaining frosting to cover the tops and sides of both cakes. For a beautiful finish, let the cake chill in the refrigerator or freezer for about 15 minutes to set the frosting. Finally, slice and enjoy!
Notes
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. Refrigeration can dry it out, so it’s best enjoyed fresh.
- Freezing: You can freeze the cake for up to 2 months! Wrap it tightly in plastic wrap and foil to prevent freezer burn.
- Pairing: This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream on the side.
- Variations: Feel free to add nuts or chocolate chips to the batter for added texture. A sprinkle of sea salt on top of the frosting can elevate the flavor!
- Frosting alternatives: Try using cream cheese frosting for a tangy twist or a simple glaze for a lighter option.