Have you tried this moist, fluffy chocolate-covered banana cake yet? It’s packed with the delicious essence of four ripe bananas, a generous helping of chocolate chips, and a touch of maple syrup. If you want to add some extra nutrients, swap in whole wheat flour—trust me, you won’t regret it! To really elevate the chocolaty flavor, top it off with either a milk chocolate ganache frosting or a rich chocolate buttercream frosting. This cake is bound to be a crowd-pleaser at your next gathering!

a Slice of Chocolate Covered Banana Cake — Chocolate Covered Banana Cake

How Ripe Should My Bananas Be for Chocolate Covered Banana Cake?

You definitely want to use ripe bananas for this chocolate-covered banana cake. Look for bananas that are soft to the touch when you squeeze them. If the peels are starting to brown, you’ve hit the jackpot! Ripe bananas are sweeter because their sugars concentrate as they ripen, which means you’ll get that rich banana flavor in every bite.

How do I ripen bananas fast?

I never run out of overripe bananas because whenever they start to go bad, I toss them in the freezer in a ziplock bag. But if you’ve just bought some green bananas and need them ripe in a hurry, don’t fret! Here are a couple of quick methods:

Ripening in a Paper Bag: This is my favorite method! Just take slightly green bananas and pop them into a paper bag with an apple (or another ethylene-producing fruit). Loosely seal the bag to trap the ethylene gas, which speeds up the ripening process. Leave the bag at room temperature, and check it after 24 hours. The bananas should be ripe in 1-3 days, turning a lovely yellow color with a slight softness.

Ripening in the Oven: If you’re really in a hurry, you can use the oven method, but keep in mind it won’t quite replicate that naturally sweet flavor:

Preheat your oven to 300°F (150°C).
Prepare the bananas: Place unpeeled bananas on a baking sheet lined with parchment paper or aluminum foil. A few brown spots on the peel are totally fine.
Bake: Pop those bananas in the preheated oven and let them bake for about 15-20 minutes. Keep an eye on them, as baking time can vary based on your oven and banana size.
Check for Ripeness: They’re ready when the skins turn completely black and shiny. The heat will make them super soft and sweet!
Cool Before Peeling: Once you take them out, let them cool for a few minutes. After cooling, you’ll find the insides are perfectly soft and sweet!

Just remember, while this method is quick, nothing beats the flavor and texture of bananas ripened naturally. It’s best to use bananas that are just starting to ripen for baking to get that amazing taste and texture in your recipes.

Chocolate Covered Banana Layered Cake — Chocolate Covered Banana Cake

Georgie’s Tips for a Presentable Layered Round Cake

When it comes to assembling your layered cake, I’ve got a few tricks up my sleeve to make it look stunning:

Level the Cake: Use a long, sharp knife to slice off the crown of each cake layer before removing them from the pan. This gives you an even appearance. Don’t stress about perfection; you’ll fill the center with that delicious milk chocolate ganache anyway!
Remove the Cakes: To get the cakes out of the pan, place a plate over the top and carefully flip it over so the plate is on the bottom. Gently tap the bottom of the pan until the cake loosens before removing the pan. Easy peasy!
Icing the Cake: When you ice your cake, make sure the cut pieces are stacked together with icing in between. This helps minimize crumbs on top.
Piping the Icing: I love using an icing bag for this part! You can either use a large icing tip or just cut the bag to your preferred width. For the middle layer of icing, make sure it bulges out the sides in a rounded fashion. To achieve this, just let enough icing flow out of the bag while you swirl it around the outside.

Now you’re all set to whip up this amazing chocolate-covered banana cake! Enjoy baking, and I can’t wait to hear how yours turns out!

What should I frost my cake with?

This cake goes well with a chocolate frosting. Try an easy Milk Chocolate Ganache icing, be sure to start the night before, or a chocolate buttercream frosting.

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Chocolate Covered Banana Cake

Moist chocolate covered banana cake infused with banana flavor, and lots of chocolate chips. Rich chocolate and sweet banana – a true indulgence!🍌🍫🎂

5 from 1 vote

Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Dessert

Cuisine American

Servings servings

Calories 554 kcal

Ingredients

½ cup extra-virgin olive oil
¾ cup pure maple syrup
3 large Large eggs
1½ cup mashed ripe bananas (approximately 3-4 bananas)
1½ cups buttermilk
1 tbsp vanilla extract
1 tsp baking soda
1 tsp baking powder
¾ tsp salt
1½ tsp cinnamon
½ cup Light Brown Sugar
3 cup cake flour
1½ cups chocolate chips
¾ cup crushed walnuts (optional)
3-4 tbsp buttermilk (for cake soak)

Instructions

Preheat oven to 350℉. Prepare one 9×11 cake pan, or 2 8 inch round cake pans, by greasing the bottom and sides with butter.
To a large bowl, combine ½ cup extra-virgin olive oil, ¾ cup pure maple syrup, 3 large Large eggs, 1½ cup mashed ripe bananas, 1½ cups buttermilk and 1 tbsp vanilla extract until well combined.
To another medium bowl whisk 1 tsp baking soda, 1 tsp baking powder, ¾ tsp salt, 1½ tsp cinnamon, ½ cup Light Brown Sugar (or 1/4 cup + 2 tablespoons), 3 cup cake flour and pinch of nutmeg.
Add the dry ingredients to the wet ingredients and mix until just combined. Stir in 1½ cups chocolate chips and if using, ¾ cup crushed walnuts.
Pour batter into the prepared cake pan(s).
Bake at 350℉ for 25-30 minutes if using round cake pans, or 40-45 minutes if using a larger cake pan, or until a toothpick inserted into the center comes out clean.
Use a toothpick to poke holes all over the top of the cake. Using a pastry brush, brush 3-4 tbsp buttermilk over the surface. Let the cake(s) cool completely before frosting.

Nutrition

Calories: 554kcal

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Chocolate Covered Banana Cake