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–+ servings
Chocolate Banana Cake from Ellen P. Kyle
Chocolate Banana Cake combines the deep richness of sweet chocolate with the tender moistness of ripe bananas, resulting in a flavorful, comforting dessert. It’s an ideal fusion of a banana bread’s softness and a chocolate cake’s decadence. The recipe, likely originating from mid-20th century American kitchens, reflects the popularity of buttermilk cakes and the clever use of pantry staples. Perfect for potlucks, birthdays, or weekend baking, this cake is elevated even further with a luscious banana-nut frosting that adds texture and old-fashioned flair.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 345 kcal

Ingredients
  

Cake:

  • 4 oz sweet chocolate
  • ¼ cup hot water
  • 2½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup shortening
  • 1½ cups sugar
  • 2 eggs (unbeaten)
  • 2 egg whites
  • 1 cup bananas (mashed & ripe)
  • 1 tsp vanilla extract
  • 1 cup buttermilk

Frosting:

  • ¾ cup evaporated milk
  • ¾ cup sugar
  • 2 egg yolks
  • 3 tbsp butter
  • ¼ cup bananas (mashed )
  • ½ cup walnuts (chopped )
  • 1 tsp vanilla extract
  • ½ cup coconut (shredded )

Instructions
 

Step 1: Melt Chocolate

  • Melt 1 bar (4 oz) sweet chocolate in ¼ cup hot water.
  • Let cool.

Step 2: Prepare Dry Ingredients

  • Sift together flour, baking soda, and salt in a medium bowl.
  • Set aside.

Step 3: Cream Shortening & Sugar

  • Cream shortening and sugar until light and fluffy.

Step 4: Add Eggs

  • Beat in egg yolks one at a time.
  • In a separate bowl, beat egg whites until stiff. Set aside.

Step 5: Add Bananas & Chocolate

  • Add mashed bananas and vanilla to the sugar mixture.
  • Stir in melted chocolate.

Step 6: Combine Ingredients

  • Alternate adding the sifted dry ingredients and buttermilk to the batter, mixing after each addition.
  • Gently fold in beaten egg whites.

Step 7: Bake

  • Pour into 3 greased 10-inch round pans (2” deep).
  • Bake at 375°F for 25–30 minutes or until a toothpick comes out clean.
  • Let cool completely before frosting.

Step 8: Make Frosting

  • In a saucepan, combine evaporated milk, sugar, egg yolks, and butter.
  • Cook over medium heat, stirring constantly, until thick (about 10 minutes).
  • Remove from heat and stir in mashed bananas, walnuts, and vanilla.
  • Add shredded coconut.
  • Cool before spreading on the cake.

Tips

  • Add ½ to 1 cup chocolate chips for a richer chocolate flavor.
  • Replace shortening with unsalted butter for a more modern taste.
  • Add ½ cup chopped walnuts or pecans for texture.
  • Use dark chocolate instead of sweet chocolate for deeper flavor.
  • Substitute buttermilk with regular milk + 1 tsp vinegar if needed.
  • Bake as cupcakes (adjust bake time to 18 to 20 minutes).
  • Frost with the included banana, walnut frosting or a classic chocolate buttercream.
  • Add ½ teaspoon cinnamon for a warm retro twist.
  • Fold in shredded coconut if you enjoy additional texture.
  • For a lighter cake, whip egg whites separately and fold in gently.

Nutrition

Calories: 345kcalCarbohydrates: 48gProtein: 4gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 36mgSodium: 210mgPotassium: 235mgFiber: 2gSugar: 30gVitamin A: 115IUVitamin C: 2mgCalcium: 45mgIron: 1.7mg
Keyword banana cake, chocolate cake, comfort food, dessert, heirloom recipe, homemade, retro baking, vintage
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