If your wondering what to do with your over ripe bananas, look no further. This Banana Chocolate Chip Cake With Chocolate Frosting is super moist and loaded with banana flavor. Topped with rich chocolate frosting, it’s the perfect bite to sooth any sweet tooth.
My family loves bananas, so we buy quite a few each week, probable 10 to 12. They are the perfect addition to smoothies, cereal, ice cream and even just as is. They are a great portable snack when you just need to grab something when your on the go. Most of the time we eat all the bananas and I have to get more before the week is over, but every once in a while there are a couple of extra ripe ones that don’t get eaten, although that is when they are at there sweetest. Not wanting to waste these bananas when they are at there best I try to incorporate them into recipes, like my Coffee Cake Banana Bread or my Banana Bread Granola. This time I wanted to change it up a bit. Since banana and chocolate go great together, I was thinking why not put them together to make something tasty. That’s When Banana Chocolate Chip Cake With Chocolate Frosting came to be. It’s easy to make and is a perfect recipe for those extra bananas .
How To Make Banana Chocolate Chip Cake With Chocolate Frosting
Start by preheating your oven to 350º. Spray a 8” x 8” baking pan with cooking spray and set to the side.
Using a fork, mash up the two bananas and place them in a large mixing bowl. Melt the butter in a microwave safe bowl, allow to cool, then pour over mashed bananas.
Add the eggs, pure vanilla extract, plain greek yogurt and milk and whisk to combine.
In a separate large mixing bowl whisk together the all purpose flour,, brown sugar, baking powder, baking soda and salt.
Pour the wet ingredients into the dry ingredients and mix until combined.
Fold in the mini semi sweet chocolate chips and pour into prepared baking dish. Place in the preheated oven and bake for 40 to 45 minutes or until toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
While your cake is cooling you can make the frosting. To a stand mixer fitted with a paddle attachment, beat the room temperature butter, the unsweetened cocoa powder ( I love King Arthur’s Double Dark Cocoa, It is super rich with intense chocolate flavor ), powdered sugar, espresso powder and heavy cream for 2 to 3 minutes or until creamy.
Once cake has cooled, remove it from the pan and place it on a serving dish. Spread a generous amount of frosting on top and sprinkle with mini semi sweet chocolate chips around the edges and serve.
So next time you have some left over very ripe bananas, why not give this cake a try, I’m sure it will turn out to be a new family favorite.
Banana Chocolate Chip Cake With Chocolate Frosting
Ingredients:
Cake:
- 2 Very ripe bananas peeled and mashed
- 1/2 Cup unsalted butter melted
- 2 Large eggs
- 3/4 Cup plain greek yogurt
- 1/4 Cup milk
- 2 Teaspoons pure vanilla extract
- 2 Cups all purpose flour
- 1 Cup brown sugar
- 1/2 Teaspoon baking powder
- 1/4 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1 1/2 Cups mini semi sweet chocolate chips
Frosting:
- 1/2 Cup unsalted butter at room temperature ( 1 stick )
- 1/3 Cup unsweetened cocoa powder
- 1 1/2 Cups powdered sugar
- 1 Teaspoon espresso powder or instant coffee granules
- 1 Teaspoon heavy whipping cream
- 1/4 Cup mini semi sweet chocolate chips for decorating ( optional )
Instructions:
For The Cake:
- Preheat the oven to 350º. Spray a 8” x 8” baking dish with cooking spray and set to the side.
- To a medium bowl whisk together the mashed bananas, cooled melted butter, greek yogurt, milk and pure vanilla extract.
- To a separate large mixing bowl whisk together the all purpose flour, unsweetened cocoa powder, baking powder, baking soda and salt until combined.
- Pour the wet ingredients into the dry ingredients and mix to incorporate. Fold in the chocolate chips, then pour the batter into the prepared baking dish. Place in the preheated oven and bake for 40 to 45 minutes or until toothpick inserted in the center comes out clean. Allow cake to cool completely before applying the frosting.
For The Frosting:
- To the bowl of a stand mixer fitted with a paddle attachment add the room temperature butter, cocoa powder, powdered sugar, espresso powder and heavy cream and mix on low speed until light and fluffy, using a slight bit more cream if necessary to achieve a spreadable consistency.
- Place cooled cake on a serving dish and apply a generous amount of frosting on top, spreading it out in an even layer. Decorate by sprinkling around the edges of the cake with the remaining mini chocolate chips and serve.
- Enjoy.
