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This Extra Moist Chocolate Banana Cake is topped with Espresso Chocolate Ganache! Baked in a loaf pan, this is a great snacking cake! A great recipe for the when you have ripe bananas and want to bake something other than banana bread!

Banana Chocolate Cake

Another day, another chocolate recipe! Today’s recipe is the second recipe I’m sharing for CHOCOLATE MONTH! And it’s a real keeper!

This moist and delicious chocolate loaf is loaded with gooey chocolate chips and topped with decadent ganache! A small slice goes a long way, and it’s one of those cake recipes that is appropriate for a casual brunch or a fancy dinner party. The chocolate frosting makes it versatile like that!

Ingredients for Chocolate Banana Cake

This recipe calls for pretty basic baking ingredients like flour, cocoa powder, baking soda, and salt. But I like to add two less common dry ingredients that really give it a pop: espresso powder and cinnamon! Both are added in a conservative amount, but really elevate the flavors in the cake and make it special! You’ll also need butter, eggs, sour cream, and mashed RIPE bananas. These wet ingredients are our “moist makers” and should not be skipped on skimped on. A lot of times I get questions about replacing 1/4 cup of the sour cream with more bananas, but I do not recommend it! Use the full 1/2 cup of sour cream! It adds texture, moisture, and a delightful flavor to the cake.

Prepare your Pan

You’ll need a 9×5″ loaf pan for this recipe. I suggest lining the pan with parchment paper AND spraying it with nonstick baking spray. Think of this as your insurance policy for when it comes time to remove the cake from the pan.

Baking Chocolate Banana Cake

Once your cake batter has been assembled and poured into your prepared pan, it’s time to bake! This cake has a long bake time, and is usually ready somewhere between 60 and 70 minutes. But the best way to ensure your cake is finished? Insert a cake tester or toothpick in the center of the cake. If the toothpick inserted comes out clean, your cake is baked! Just be sure when you do this test you don’t mistake gooey chocolate from a chocolate chip for cake batter.

Once the cake has finished baking it’s important to let it cool completely in the pan, placed on a wire cooling rack. This usually takes about an hour. Once cool, you can frost and serve. Or wrap in plastic wrap and freeze for up to 2 months or keep on the counter for up to 3 days!

More Banana Recipes:

• Simple Banana Sheet Cake
• Healthy Chocolate Banana Bread
• Old-Fashioned Banana Cake with Chocolate Cream Cheese Frosting
• Healthy Banana Chocolate Chip Muffins

Chocolate Banana Cake with Espresso Fudge Frosting

Ashley Manila

This Extra Moist Chocolate Banana Cake is topped with Espresso Chocolate Ganache! Baked in a load pan, this is a great snacking cake! A great recipe for the when you have ripe bananas and want to bake something other than banana bread!

 

4.97 from 32 votes

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Prep Time 25 minutes mins

Cook Time 1 hour hr 5 minutes mins

Inactive Time 1 hour hr

Total Time 2 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 1 Loaf (9x5")

Ingredients

 

For the Chocolate Banana Cake:

• 1 and 1/3 cups all-purpose flour (158 grams)
• 1/4 cup Dutch-processed cocoa powder (23 grams)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 teaspoon espresso powder
• 1/2 cup unsalted butter, at room temperature (113 grams)
• 1 cup granulated sugar (200 grams)
• 2 large eggs, at room temperature
• 1 and 1/2 cups mashed ripe bananas, about 3 medium bananas (355 ml)
• 2 teaspoons vanilla extract
• 1/2 cup sour cream, at room temperature (121 grams)
• 1/2 cup chocolate chips

For the Espresso Ganache Frosting:

• 1 and 1/4 cups (212 grams) semi-sweet chocolate, finely chopped
• 3/4 cup (170 grams) heavy cream
• 2 teaspoons espresso powder (use 1 teaspoon for a mild espresso flavor)
• 1 Tablespoon unsalted butter, at room temperature and cut into tiny pieces

Instructions

 

For the Chocolate Banana Cake:

• Position a rack in the center of your oven. Preheat your oven to 350 degrees (F). Line a 9x5-inch loaf pan with parchment paper, so that two of the sides overlap the pan. Spray the bottom and sides of the pan with nonstick baking spray. 
• In a large bowl, sift together the flour, cocoa powder, baking soda, salt, cinnamon, and espresso powder. Set aside. 
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter until smooth and creamy, about 1 minute. Gradually add in the sugar and beat on medium-high speed until well combined, about 2 minutes. Stop the mixer and scrape down the sides and bottom of the bowl, then beat for another 30 seconds. 
• Add in the eggs, one at time, beating well after each addition and scraping down the sides and bottom of the bowl as needed. 
• On low speed, add in the mashed banana and vanilla, beating until just incorporated in the mix. 
• Staying on low speed, add in the flour mixture in three additions, alternating with the sour cream in two additions, beginning and ending with the flour. Mix until just combined! 
• Using a rubber spatula, fold in the chocolate chips. Then scrape the batter into the prepared pan and smooth the top with a spatula. 
• Bake for 55 to 65 minutes, or until a cake tester inserted in the center comes out clean (other than melted chocolate or a few moist crumbs). Cool in the cake pan, on a wire rack, for 30 minutes. 
• Unmold the cake onto the cooling rack, turn the cake right side up, and cool completely. 

For the Espresso Ganache Frosting:

• In a small saucepan, combine the heavy cream and espresso powder. Bring to a boil over medium-high heat. Once at a boil, immediately remove from heat and stir in the butter. 
• Pour cream over chopped chocolate and let stand for 1 minute to melt the chocolate, then whisk smooth with a metal spoon or rubber spatula. Cover the surface of the frosting with plastic wrap and refrigerate, stirring occasionally, for 45 minutes, or until firm enough to spread. 

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