Super Moist Chocolate Banana Cake

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Super Moist Chocolate Banana Cake

A rich, chocolatey twist on classic banana bread, this Super Moist Chocolate Banana Cake is the ultimate comfort dessert. It’s tender, perfectly sweet, loaded with ripe bananas, and bursting with chocolate chips in every bite. Whether you’re baking it for brunch, dessert, or a late-night treat, this loaf is easy to make and incredibly satisfying.

Why You’ll Love This Recipe:

  • Super moist from ripe bananas and melted butter
  • Deep chocolate flavor from real cocoa powder
  • Loaded with chocolate chips in every slice
  • Freezer-friendly and perfect for make-ahead baking

Ingredients:

  • 1 1/2 cups (195g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder (Dutch-processed or natural)
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (170g) chocolate chips (white, dark, or milk)
  • 2 large eggs, at room temperature
  • 1 1/2 cups (375g) mashed ripe bananas (about 3 large bananas or 450g)
  • 1/2 cup (113g) unsalted butter, melted and cooled
  • 1 teaspoon (4g) pure vanilla extract

Instructions:

  1. Prepare Your Pan
    Preheat your oven to 350°F (180°C). Grease a 9×5×3-inch (23×13×8 cm) loaf pan or spray it with non-stick spray. Line the bottom with parchment paper for easy removal.
  2. Mix Dry Ingredients
    In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips.
  3. Mix Wet Ingredients
    In a separate bowl, whisk the eggs. Add the mashed bananas, melted butter, and vanilla extract. Mix until smooth and well combined.
  4. Combine the Batter
    Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently fold until just combined. The batter will be thick and a bit lumpy — don’t overmix.
  5. Bake the Cake
    Transfer the batter to the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool and Serve
    Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

Tips for Success:

  • Use very ripe bananas — brown-speckled or even blackened skins are best for maximum sweetness and moisture.
  • Don’t overmix the batter, which can make the cake dense.
  • Add nuts like walnuts or pecans for extra texture if desired.

Storage:

  • Store at room temperature in an airtight container for up to 3 days.
  • Freeze tightly wrapped for up to 2 months. Thaw overnight at room temperature.

This Super Moist Chocolate Banana Cake is a tried-and-true recipe you’ll come back to again and again. It’s easy, delicious, and the perfect way to use up ripe bananas!

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