A moist, tender chocolate banana cake made in one bowl with simple ingredients. Lightly sweet, deeply chocolatey, and perfect for an easy snack or dessert.
Ingredients You’ll Need
Very Ripe Bananas (2, mashed): Add natural sweetness, moisture, and banana flavor.
Eggs: Help bind and give structure.
Sugar: Sweetens without overpowering the banana.
Neutral Oil: Keeps the cake soft and moist.
Milk: Lightens the batter and improves texture.
Vanilla Extract: Enhances the chocolate flavor.
All-Purpose Flour: The base of the cake.
Unsweetened Cocoa Powder: Gives rich chocolate taste.
Baking Powder: Helps the cake rise evenly.
Salt: Balances sweetness.
Optional Dark Chocolate Chunks: Add pockets of melted chocolate.
How to Make One-Bowl Chocolate Banana Cake (Step by Step)
Step 1 – Prep the pan:
Preheat oven to 350°F (175°C). Grease and line an 8×8-inch pan or a 9-inch round pan with parchment.
Step 2 – Mash bananas:
In a large bowl, mash the bananas until smooth.
Step 3 – Add wet ingredients:
Whisk in eggs, sugar, oil, milk, and vanilla until well combined.
Step 4 – Add dry ingredients:
Add flour, cocoa powder, baking powder, and salt directly to the bowl. Gently whisk just until smooth.
Step 5 – Optional chocolate:
Fold in dark chocolate chunks if using.
Step 6 – Bake:
Pour batter into the pan, smooth the top, and bake 30–35 minutes until a toothpick comes out clean or with a few moist crumbs.
Step 7 – Cool:
Let cool 10–15 minutes before slicing.
Simple One-Bowl Chocolate Banana Cake
Ingredients
- 2 very ripe medium bananas mashed (about 1 cup / 240 g)
- 2 large eggs
- ½ cup sugar
- ⅓ cup neutral oil
- ½ cup milk
- 1 tsp vanilla
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1½ tsp baking powder
- Pinch of salt
- Optional: 30–40 g dark chocolate chunks
Instructions
- Preheat oven to 350°F / 175°C. Grease and line an 8×8-inch (20×20 cm) pan or a 9-inch (23 cm) round pan.
- In a large bowl, mash the bananas well.
- Whisk in eggs, sugar, oil, milk, and vanilla.
- Add flour, cocoa powder, baking powder, and salt. Gently whisk just until smooth.
- Fold in chocolate chunks if using.
- Pour batter into pan and smooth the top.
- Bake 30–35 minutes, until a toothpick comes out clean or with a few moist crumbs.
- Cool 10–15 minutes before slicing.
Notes
- Bananas: Very ripe bananas are key for sweetness and moisture.
- Mixing: Stop mixing as soon as the batter is smooth to keep the cake tender.
- Cocoa powder: Use unsweetened cocoa for best flavor balance.
- Chocolate chunks: Optional, but great for a more indulgent cake.
- Storage: Store covered at room temperature for 2 days or refrigerate up to 4 days.