Chocolate Banana Cake

I first tried this recipe on New Year’s Eve because I wanted to enjoy a restaurant-quality dessert. This cake exceeded our expectations as we rang in the new year! I took out all of the cane sugar; the modified cake is sweetened with honey and the frosting has grain sweetened chocolate chips. When you have a spare afternoon, try this recipe and enjoy the results, along with impressing everyone who shares it with you!

Chocolate Banana Cake:

1 1/3 cups honey
1 3/4 cups flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed ripe bananas (about 2 medium sized bananas)
1 cup warm water
1/2 cup milk
1/2 cup canola oil
1 1/2 teaspoons pure vanilla extract

Chocolate Ganache Frosting:

8 ounces grain-sweetened chocolate chips
3/4 cup heavy whipping cream
1 tablespoon unsalted butter

Chocolate Banana Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Set aside. 

In a large bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In another large bowl, whisk together honey, eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.  

Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache.

Ganache: Place the chocolate chips in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. When Ganache has completely cooled, beat until soft and fluffy. Then spread the frosting on top of the cake.

Sources: Joy of Baking and Rodmell, Jane. Best Summer Weekends Cookbook. Cottage Life Books. Toronto: 2004.

I am also sharing this recipe with Something Swanky, Joy of Desserts, Sweet as Sugar Cookies and Cybele Pascal Allergen-Free Cuisine.

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7 responses to “Chocolate Banana Cake

  1. Sweet tooth policy wonk

    Since chocolate and bananas are made for each other, I decided to try this delicious looking dessert even though I don’t have any food sensitivities. I also wanted to see if it could really be called a ‘dessert’ without sugar! I whipped up this recipe (and when I say whipped up, it really took little time) and it really was delicious…even without sugar. In fact, I didn’t miss the sugar at all. My father tried a piece without the frosting (because he thought it would be too sweet) and really enjoyed it and then had a piece with the frosting and enjoyed it even more. I added an extra banana (based on an inside tip and I had one ready to be eaten) and it worked out great. Thanks for the delicious recipe!

  2. How delicious. Bananas and chocolate together are just wonderful. Your cake looks delicious. I wish I had a piece for a morning snack now 🙂 Thanks for stopping in to show off that tasty cake at These Chicks Cook. Hope you can come back by and share another recipe Wednesday. Have a wonderful week 🙂
    Katie

    • Katie, thanks so much for your comment! I am happy to post my recipe on your site and I am looking forward to trying your recipe for cinnamon buns, substituting the sugar with honey. Have a great week!

  3. You’re combining great flavors here. 🙂 Yum. Thank you for sharing this cake recipe at Joy of Desserts. Have a great day.

  4. Hi there, I was wondering if this cake is overly sweet since 1 and 1/3 cup honey is equivalent to 2 cups of sugar plus the 2 bananas? Is it possible to try an extra banana and half the amount of honey?

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