Chocolate Banana Muffin Cake

Name: Chocolate Banana Muffin Cake
Prep time: 10 min
Cook time: 40 min
Ingredients: 3 large overripe bananas; 1/2 cup brown sugar; 2 eggs; 1 tsp vanilla; 1/4 cup vegetable oil; 1 tsp instant coffee powder; 3/4 cup yogurt; 1 and 2/3 cup flour; 1/2 cup cocoa powder; 1 tbsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup chocolate chips + more for the top

This cake is so fluffy and tender. It is packed with cocoa powder and mashed over ripe bananas that make the recipe so chocolatey and moist once baked.

Why bake 16 muffins when you can bake one large cake? Don’t get wrong this batter bakes up perfectly as individual muffins as well and does take lesser time but honestly, a large cake feeds a crowd better and you can serve it up with vanilla ice cream and hot fudge mocha sauce to turn this cake into a dessert as well. The beauty about baking one giant cake as opposed to many muffins is the fact that you can add a frosting on top as well like my go to chocolate fudge frosting recipe to turn this simple recipe into a celebration style dessert.

Fun fact: which you might already know if you have been following me for a while, I was not a fan of chocolate and banana. I hated the combination and the flavors made me sick, until I tried making my healthy chocolate banana bread recipe and absolutely fell in love with the flavor, I realized, I didn’t like milk chocolate with bananas, I have no contention with cocoa powder or semi sweet chocolate with bananas. Having said this, if you think I am weird, you are right. LOL. Let us get to the recipe now.

What are chocolate banana muffins? What is a chocolate banana muffin cake?

Chocolate banana muffins are fluffy, tall and deliciously soft muffins packed with overripe bananas, cocoa powder and chocolate chips. The muffins can be healthy as a sweet breakfast alternative or they can be filled with sugar and butter to make for a tea time indulgent snack with coffee. They are a staple bakery item that is perfect for a bite on the go. I have taken the classic muffin and turned it into a cake by baking the batter in a cake tin.

Does banana and chocolate taste good together?

My original opinion about this is no but my palate has developed since and I would say hell yes! They flavors of the semi sweet chocolate and bitter cocoa powder with the sweet over ripe bananas are perfect. They are delicious in cakes, muffins, pastries, pies, desserts etc. I have also made a yummy banana chocolate chip cookie recipe which is delicious.

What is the secret to moist muffins?

Keeping the wet and dry ingredients separate. No over mixing the batter and making sure not to over bake them. Same goes when making the batter into a cake.

What ingredients needed to make the chocolate banana muffin cake?

For the wet ingredients we need overripe bananas, brown sugar, vanilla, yogurt, vegetable oil and eggs. For the dry ingredients we need flour, cocoa powder, baking powder, baking soda, salt, instant coffee powder and dark chocolate chips.

What equipment is needed to make the chocolate banana muffins cake?

We need a large mixing bowl, whisk and rubber spatula to make the batter. I have used a fork to mash the bananas. The dry ingredients can be sifted if there are any lumps. The batter is baked in an 8inch round cake tin but you could get away with a 9 inch tin as well. It would be best to use a springform tin but I didn’t have one so I lined the tin with baking paper all the way to the top to ensure it comes out easily once baked.

How to make the chocolate banana muffin cake?

Preheat the oven to 180℃ and line an 8 inch cake tin with baking paper. In a large mixing bowl add the overripe bananas and mash with a fork. Add the brown sugar and whisk until dissolved. Add the egg, oil, vanilla, yogurt and whisk again. Add the flour, cocoa powder, baking powder, baking soda, chocolate chips, salt and whisk until there are no dry flour pockets. Pour the batter into the prepared tin, top with more chocolate chips and bake for 35-40 minutes or until a tooth pick inserted into the center comes out clean. Allow it to cool in the tin until it is easy to handle and then finish cooling over a wire rack. Serve on its own or with a glass of milk.

Serving and storing the chocolate banana muffin cake?

The cake is yummy warm but I would suggest allowing it to cool completely and serving it with a warm mocha sauce and vanilla ice cream. Alternatively you could also do caramel sauce with a coffee ice cream as well. Don’t get me wrong this cake is so good on its own that is doesn’t need any icing sugar dusted on top as well. The leftover cake can be sliced and stored in air tight containers or zip lock bags at room temperature for 2 days and in the fridge for 1 week. But it also stores well in the freezer for up to 1 month.

Looking for more chocolate cake recipes?

Now that we have covered how to make this chocolate banana muffin cake recipe, you can have a look at the recipe video on my socials but let’s get to it.

If you try this recipe out, don’t forget to share it with me on pinterest and instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.