Chocolate Banana Cake

Chocolate banana cake - Lilie Bakery

An easy and extra moist recipe: the Chocolate banana cake ! Gourmet and light, almost melting, with a delicious taste of banana and chocolate chips. As quick to prepare as it is to devour! Perfect as a snack or dessert to delight your loved ones…

What you'll love with this chocolate banana cake

  • flavors : the delicious combination of banana and chocolate! A real treat with every bite… Especially if the bananas are very ripe!
  • Texture : extra fluffy! Thanks to the bananas in particular which bring a lot of moisture to the cake batter.
  • Difficulty level : really very easy to do! In fifteen minutes, the chocolate banana cake is in the oven, what more could you ask for? I baked this cake in a 20cm round springform pan of diameter.
Soft chocolate banana cake - Lilie Bakery

Ingredient details

  • bananas : for this cake, you need very ripe bananas. If their skin is blackened that's great because they will be even more fragrant! Size level, rather a small/medium caliber.
  • sucre : I use two different sugars in this recipe, classic white powdered sugar and brown sugar.
  • eggs : big caliber for this recipe.
  • chocolate chips : I take maxi chocolate chips with 50% cocoa (you can easily find them in the pastry department). Otherwise you can make them yourself by chopping a bar of dark pastry chocolate.

How to make a chocolate banana cake?

  1. Mash the bananas with a fork
  2. We mix the wet ingredients on one side
  3. Add the bananas
  4. Separately, mix the dry ingredients and then add them to the dough
  5. Finish by incorporating the chocolate chips.
  6. We decorate the top of the chocolate banana cake and bake!

NB: the quantities of ingredients and the detailed recipe are given at the bottom of the page.

My tips for a successful chocolate chip banana cake

  • Are your bananas not ripe enough? Preheat the oven to 150° traditional heat, and place your bananas on a baking sheet (whole with their skin) for 30 minutes. They will become very soft and fragrant.
  • Do not overmix the batter once the flour has been added: this keeps the cake moist after baking.

How to store your chocolate banana cake?

This chocolate banana cake can be stored at room temperature 3-4 days approximately, under hermetic bell sheltered from the sun. If you put it in the fridge, it will lose its softness, that's a shame, so I don't recommend it.

You can also freeze your chocolate cake bananas : either whole, or in parts already cut and placed in individual sachets in an airtight box.

Easy chocolate banana cake - Lilie Bakery

Other recipes to try

If you like easy recipes for a snack, I advise you to take a look at these other recipes from the blog:

If you make this chocolate banana cake, feel free to rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful cakes!

Chocolate banana cake recipe - Lilie Bakery
Print Pin
5 on 7 votes

Extra Moist Chocolate Banana Cake

A delicious chocolate banana cake that is very easy to prepare! We love its extra soft texture and its chocolate chips…
Preparation15 min
Baking35 min
Total50 min
Recipe type: Dessert, Snack
Kitchen room: French
Keyword: cake
Quantity: 6 people


  • 4 ripe bananas small/medium size
  • 50 g Light brown sugar
  • 50 g Granulated sugar
  • 110 g melted and warmed sweet butter
  • 2 large eggs
  • 1 cc natural vanilla extract
  • 150 g flour
  • 0,5 cc salt
  • 7 g baking powder
  • 120 g large dark chocolate chips


  • Preheat the oven to 180° traditional heat. Butter a round mold of 20cm then add a disc of parchment paper in the bottom to facilitate the unmolding.
  • Peel 3 bananas (keep one for decoration) then mash them with a fork.
  • In a container, pour the warm melted butter and the two sugars. Whisk to mix. Then add the eggs and vanilla, then the mashed bananas.
  • Separately, mix the flour, baking powder and salt. Then add these dry ingredients to the batter. Mix just enough so that you no longer see the flour (do not overmix).
  • Finally, add the large chocolate chips (setting aside 1 tbsp of chips for decoration).
  • Pour the batter into the mold. Cut the last banana into slices and place on top of the dough. Add the last chocolate chips.
  • Bake for 35 to 40 minutes, this varies according to your oven and according to the desired final texture, more or less melting. You can check for doneness with a wooden pick.


This chocolate banana cake can be kept at room temperature for about 3-4 days, in an airtight bell jar away from the sun.
If you put it in the fridge, it will lose its softness, that's a shame. 
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
23th February 2023



  1. Reply


    March 7, 2023

    5 stars
    This cake is a real gem! Made in 10 min, it has a softness of madness, super addictive and very very greedy!! My minis and I quickly devoured it… we just have to make another one very quickly.
    Thank you for this delicious recipe!

    • Reply

      Lilie bakery

      March 8, 2023

      Hélène, thank you very much for your feedback!

  2. Reply


    March 9, 2023

    5 stars
    Excellent ! Ultra soft, very fragrant, super easy to make and as always, a very well explained recipe! Thanks for helping us have fun!

    • Reply

      Lilie bakery

      March 10, 2023

      Thank you very much for your feedback Astrid! :) See you soon

  3. Reply


    March 10, 2023

    5 stars
    Delicious! had some success, I just reduced the sugar by 5%. Advantages: simple and fast.

    • Reply

      Lilie bakery

      March 10, 2023

      Thank you Aurora!

  4. Reply


    March 10, 2023

    5 stars
    Recipe made as soon as it is published… A real killer! Quick and easy cake to make, the recipe is set aside!

    • Reply

      Lilie bakery

      March 13, 2023

      Thanks Sarah for your feedback! See you soon :)


Also leave me a note for this recipe: