Chocolate Banana Cake is a comforting vintage dessert that combines the warmth of ripe bananas with the richness of cocoa and oats for a hearty, moist crumb. It’s a timeless recipe that embodies the charm of home baking, often found in family cookbooks from the mid-20th century. The addition of buttermilk gives the cake a tender texture, while melted chocolate infuses every bite with a velvety depth of flavor. This cake is equally suited for casual gatherings or as a nostalgic treat with a dusting of powdered sugar. Simple ingredients, pantry staples, and wholesome flavor make this an enduring favorite across generations of bakers.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup quick oats (old-fashioned)
- 1 ¼ tsp baking powder
- 1 ¼ tsp baking soda
- 1 tsp salt
- 1 ½ cups sugar
- ½ cup butter (or margarine, softened)
- 1 tsp vanilla extract
- 3 eggs
- 1 ½ cups ripe bananas (mashed, about 3 medium)
- 3 oz unsweetened chocolate (melted)
- ⅔ cup buttermilk
- ½ cup nuts (chopped, optional)
Instructions
Step 1: Preheat and Prepare Pan
- Preheat oven to 350°F (175°C).
- Grease a 13×9-inch baking pan.
Step 2: Cream Butter and Sugar
- In a large bowl, beat together the butter and sugar until light and fluffy.
Step 3: Add Eggs and Vanilla
- Add eggs one at a time, beating well after each addition. Stir in vanilla.
Step 4: Mix in Bananas and Chocolate
- Blend in mashed bananas and melted chocolate until smooth.
Step 5: Combine Dry Ingredients
- In a separate bowl, whisk together flour, oats, baking powder, baking soda, and salt.
Step 6: Combine Wet and Dry Ingredients
- Alternately add the dry mixture and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until well combined. Fold in nuts if desired.
Step 7: Bake
- Pour batter into prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool and Finish
- Cool completely in pan. Sprinkle with powdered sugar or frost as desired.
Tips
- Add up to ½ cup chopped nuts (optional, as noted on card).
- Substitute sour cream for part of the buttermilk for extra richness.
- Dust with powdered sugar as written, or frost with chocolate or cream cheese frosting.
- Fold in chocolate chips for extra chocolate flavor.
- Use very ripe (speckled) bananas for best sweetness and moisture.
- Line pan with parchment for easy removal and cleaner slices.
- Add a teaspoon of cinnamon for a warm spice variation.
- Bake as cupcakes or in two round pans; adjust baking time accordingly.
- Lighten the texture by sifting the dry ingredients before mixing.
Nutrition
Calories: 290kcalCarbohydrates: 40gProtein: 5gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 280mgPotassium: 220mgFiber: 2gSugar: 24gVitamin A: 300IUVitamin C: 2mgCalcium: 40mgIron: 2mg
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