This banana chocolate cake is heavenly

The heat of summer is here and bananas are ripening on your countertop faster than ever. Here’s a delicious banana chocolate cake recipe that will make you want the bananas to ripen.

This cake has a place in my heart because it was one of my mom’s specialties, baked with love and care. She shared the recipe with me before I moved abroad to make sure the sweet memories stayed with me. This cake combines the deliciousness of smooth and fragrant banana with the rich, silky texture of chocolate chips, leaving you wanting another bite.

To ensure optimal freshness and flavor retention, it is best to let the cake cool completely before placing it in the refrigerator. I recommend eating it within a week, but if you’re anything like me, the cake would be gone within two days because it’s delicious.

If you’re feeling adventurous, you can enhance the cake by adding crushed nuts, such as hazelnuts or pecans, either instead of or alongside the chocolate chips. Alternatively, you can enjoy it as a simple banana cake without the frosting – it would still be incredibly delicious.

This banana chocolate cake is perfect with a scoop of vanilla ice cream.

For 6 servings you will need

  • three ripe bananas
  • 70 g butter, melted
  • 1 egg, beaten
  • 90 g granulated sugar
  • 20 g of brown sugar
  • 185 g of all-purpose flour
  • 1 ½ teaspoons of vanilla sugar or 1 teaspoon of vanilla extract
  • 1 teaspoon of baking soda
  • Zest of half a lemon (optional)
  • ½ teaspoon of cinnamon
  • 90 g of chocolate chips
  • A small pinch of salt


  1. Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
  2. In a bowl, mash the bananas with a fork until they are smooth. After the butter has melted, add it to the mashed bananas and mix well.
  3. Add the flour, sugar, beaten eggs, vanilla, cinnamon, baking soda and a pinch of salt to a bowl and mix gently (you can use a whisk or mixer).
  4. When the mixture is smooth, add the chocolate chips and fold them into the batter. You can also leave a few chocolate chips on the side after pouring into the pan and add them to the top of the cake.
  5. After greasing the mold, pour the batter into it.
  6. Bake for 50 minutes to an hour or until a toothpick comes out clean.
  7. Allow to cool completely before removing from the mold.


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