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Chocolate Banana Cake
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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12
Calories 290 kcal

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 13x9-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
Keyword banana cake, chocolate cake, comfort food, easy baking, family favorite, homemade cake, potluck dessert, vintage recipe
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