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?

Mash the bananas with a fork
We mix the wet ingredients on one side
Add the bananas
Separately, mix the dry ingredients and then add them to the dough
Finish by incorporating the chocolate chips.
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.

Chocolate Banana Cake Dough - Lilie Bakery

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

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5 on 7 votes

Extra Moist Chocolate Banana Cake

Name: Extra Moist Chocolate Banana Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 4 ripe bananas (small/medium size); 50g brown sugar; 50 g powdered sugar; 110 g unsalted butter, melted and warmed; 2 large eggs; 1 tsp natural vanilla extract; 150 flour; 0,5 tsp salt; 7 g baking powder; 120 g large dark chocolate chips

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

Material:

20cm round springform pan

Ingredients:

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

Preparation:

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.

Notes:

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 :)

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