Banana Chocolate Cake | The Foodies' Kitchen
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Banana Chocolate Cake

What can you do when you got overripe bananas on the counter? Bake, of course. And not just a plain banana bread. No. I wanted to make something different and this Banana Chocolate Cake is perfect! It does make quite a large cake, so instead of baking it in a sheet pan, I used two small bundt cake disposable pans, and shared one!

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This cake is a breeze to put together: mash the bananas, measure the other ingredients, sift the dry, mix the wet. Combine. Theres not much science behind it! This recipe doesn’t have any butter in it, so I used vegetable oil, but you can use canola or safflower oil. If you have a fussy eater at home, make sure you mash them perfectly so there are no big chunks and they will go unnoticed.

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The original recipe calls for Chocolate Ganache frosting, but give that I made this cake with what I had in the pantry, I modified Hershey’s Classic Chocolate Frosting by replacing the butter with coconut oil and used less sugar than it originally calls. I wanted a chocolate-decadent dessert without so much butter or sugar.


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Banana Chocolate Cake with Chocolate Coconut Oil Frosting

Recipe adapted from Joy of Baking and Hershey’s Kitchens
Makes one 9-by-13-inch cake or two 8-inch bundt cakes

Ingredients, for the Cake:
1 ¾ cups of all-purpose flour
¾ cup unsweetened cocoa
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
2 cups sugar
2 eggs
1 cup bananas purée, about 2 medium-size bananas
1 cup warm strong coffee
½ cup milk
½ cup vegetable oil
1 ½ teaspoons vanilla extract

Ingredients, for the Frosting:
1 cup unsweetened cocoa
2½ cups of confectioner’s sugar
½ cup melted coconut oil
⅓ cup milk
1 teaspoon vanilla extract


  1. Preheat oven to 350°F. Grease and flour a 9-by-13-in. pan or two small 8-inch bundt pans.
  2. In a large bowl whisk together the all-purpose flour, cocoa, baking powder, baking soda, salt and sugar.
  3. In a medium bowl whisk together the eggs, banana purée, coffee, milk, oil and vanilla. Add the wet ingredients to the dry mix and stir until combined. The batter will be thin.
  4. Pour the batter into the prepared pans and bake for 35 to 40 minutes, or until a cake tester inserted into the center of the cake comes out clean. Let cakes cool completely in cooling rack before frosting.
  5. For the frosting, sift together the cocoa and confectioners’ sugar, and add the milk, vanilla and melted coconut oil. Mix until you have a smooth mix. If you want a runnier frosting, add more milk by the teaspoon.
  6. Frost the cakes and serve.

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