Triple Chocolate Banana Cake
By Jason Griffith | ChefManiac.com
Introduction
When banana bread meets triple chocolate bliss, magic happens. This Triple Chocolate Banana Cake is a dreamy dessert that’s tender, moist, and packed with chocolate in every layer. From the rich cocoa sponge and melty chocolate chips to the silky ganache and dramatic drizzle, this is the cake that banana lovers and chocoholics alike can agree on.
It’s perfect for birthdays, brunches, or anytime you need a little decadent comfort—like the chocolaty cousin to our beloved Chocolate Chip Banana Bread.
Why I Love This Recipe
Bananas and chocolate are a classic combo, and this cake takes that relationship to a whole new level. The moist banana base keeps the cake soft and tender for days, while three layers of chocolate—from cocoa powder to ganache to dark chocolate drizzle—make it completely irresistible.
It’s everything I love about Brownie Batter Dip but in cake form. 💕
Ingredients
For the Cake:
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup mashed ripe bananas (about 2–3 bananas)
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- ½ cup chocolate chips
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
For the Chocolate Drizzle:
- ½ cup dark chocolate, melted
Instructions
1. Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, combine mashed bananas, sugars, oil, eggs, and vanilla.
- Alternately add the dry ingredients and buttermilk to the banana mixture. Stir until just combined.
- Fold in chocolate chips.
2. Bake the Cake:
- Pour batter into prepared pan.
- Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely in the pan before transferring to a wire rack.
3. Make the Ganache:
- Heat heavy cream until hot but not boiling.
- Pour over chocolate chips and stir until smooth and glossy.
- Let cool slightly, then spread evenly over the top of the cake.
4. Add the Drizzle:
- Drizzle melted dark chocolate over the ganache.
- Optional: Garnish with fresh banana slices or chocolate curls.
5. Set & Serve:
- Let cake set for 30 minutes at room temperature to allow the ganache and drizzle to firm up.
- Slice, serve, and indulge!
Tips for Success
- Use ripe bananas: The riper, the better. Spotty brown bananas give the best flavor and moisture.
- Buttermilk bonus: It adds tang and tenderness—don’t skip it.
- Chill before slicing: For cleaner slices, pop the cake in the fridge for 20 minutes.
- Decorate creatively: Try topping with Chocolate Oreo Hearts for extra flair.
Serving Suggestions
Serve this cake with:
- A scoop of vanilla ice cream
- A side of fresh berries
- Coffee or espresso for an indulgent dessert pairing
- Mini Chocolate Chip Cookie Bites for a dessert board vibe
Storage & Leftovers
- Room Temp: Store covered for up to 2 days.
- Refrigerator: Keeps well for 5–6 days when chilled.
- Freezer: Freeze unfrosted cake for up to 2 months. Thaw overnight, then add ganache and drizzle fresh.
More Recipes You’ll Love
If you’re into rich, chocolatey desserts and banana-based bakes, try these next:
- Chocolate Chip Banana Bread
- Brownie Batter Dip
- The Best Peanut Butter Brownies
- Chocolate Chip Cookie Bites
- Chocolate Oreo Hearts
Final Thoughts
This Triple Chocolate Banana Cake is what dessert dreams are made of—moist, rich, and just the right amount of indulgent. Whether you’re celebrating something special or just in the mood for an over-the-top treat, this one is guaranteed to deliver smiles.
Tried it? Leave a comment or tag @ChefManiac to show off your slice! 🍫🍌💕
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