Banana Chocolate Cake

Banana Chocolate Cake 01

Yield: 6-8 servings 

Time: 50 minutes 

I love bananas and they always have a place in my fruit bowl. It only happens that they ripe too quickly in Florida. With my chouchou’s birthday approaching and knowing what the wish would be “I’d like a chocolate cake for my birthday”, so what’s a girl to do? I was looking for something special. A cake which would put those brown speckled bananas sitting on the counter to a good use. Well, what about a chocolate banana cake, amazingly moist, almost fudgy and sinfully chocolaty. On top of it a breeze to prepare. One look at it and you know why it did not last long!

Key here is to use high-quality baking chocolate with a cocoa content of 60% or more. I like to use the Dutch unsweetened cocoa powder, like the one from Droste – their motto is “De echte smaak van Chocolade”. Other brands I recommend are Ghirardelli and Scharffen Berger.



  • 1 stick (115 g) unsalted butter, at room temperature
  • 1 cup (225 g) sugar
  • 2 large eggs
  • 1 1/4 cups (340 g) all-purpose flour
  • 1/4 cup (60 g) unsweetened Dutch-processed cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 medium ripe bananas (about 1 cup/225 g) mashed
  • 1 tsp vanilla extract


  • 3 ounces (85 g) semi-sweet chocolate (60-65% cacao) chips or chopped in small pieces
  • 2 Tbsp unsalted butter
  • 1 Tbsp milk
  • 1 tsp rum (optional)
  • 1/4cup (30 g) pecan halves, roasted

Banana Chocolate Cake 02


Preheat oven to 350ºF/180ºC. Butter and flour a loaf pan. In a mixer, cream butter and sugar until pale and fluffy. Add the eggs, one at a time. Beat well after adding each egg. Sift flour, unsweetened Dutch-processed cocoa powder, baking powder, baking soda, and salt together in a bowl. Add flour mixture to the butter-sugar mix, alternating it with the banana mash. Add the vanilla extract.

Pour batter into prepared pan and bake it for 40 minutes or until a skewer inserted in the middle of the cake comes out clean.  Place cake pan on a rack and let it cool for 10 minutes before removing it from the pan. Set aside and allow to cool completely.

Meanwhile, place the semi-sweet chocolate chips in a bowl. Melt chocolate in the microwave. Let it cool a bit and add the butter. Beat it until smooth and shiny and allow to cool a bit longer. Add the milk and rum. Beat again to obtain a smooth consistency.  If chocolate frosting seems too runny for spreading, place frost in the fridge for a couple of minutes until it has reached the consistency of your liking. Glaze the cake top and sides. Sprinkle with the roasted pecans.

Droste 01
Droste Effect: is the effect of a picture recursively appearing within itself. It is named after the tins and boxes of Droste cocoa powder designed by Swiss painter Jan Misset in 1904.



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