Name: Chocolate Chip Banana Cake with Triple Chocolate Frosting and Ganache Recipe
Prep time: 20 min
Cook time: 27 min
Total time: 1 h 17 min
Cuisine: American
Ingredients: 1 1/2 cups ripe bananas, mashed (about 3 large bananas, 450g); 2 tsp lemon juice (8g); 3 cups all-purpose flour (375g); 1 tsp baking powder (4g); 1 tsp baking soda (6g); 1/2 tsp fine salt (3g); 1 cup unsalted butter, room temperature (226g); 1 cup granulated sugar (200g); 2/3 cup packed light brown sugar (133g); 3 large eggs, room temperature (168g); 2 tsp vanilla extract or vanilla bean paste (8g); 1 1/2 cups full-fat sour cream, room temperature (380g); 3/4 cup mini chocolate chips, tossed with 1 tsp flour (130g); 1 cup semi-sweet chocolate chips, melted and cooled (180g); 2 cups (4 sticks) unsalted butter, room temperature (452g); 1 cup unsweetened baking cocoa (100g); 1 tsp vanilla extract or vanilla bean paste (4g); 1/2 tsp fine salt (3g); 5 cups powdered sugar (625g); 1/2 cup heavy whipping cream, room temperature (120g); 1/4 cup semi-sweet chocolate chips (45g); 1/4 cup heavy whipping cream, room temperature (60g); 1/3 cup mini chocolate chips; 2 fresh bananas, sliced

Jump to Recipe

Introduction

This chocolate chip banana cake features fluffy banana cake layers studded with mini chocolate chips and is finished with a rich chocolate buttercream frosting. It’s a delightful treat perfect for any occasion, combining the sweetness of bananas with decadent chocolate flavors.

The image shows a tall, round layered cake with seven visible layers. The cake's outer frosting is smooth and has a gradient of dark to medium brown colors with textured chocolate brush strokes at the bottom. The top of the cake is decorated with slices of banana and small dark chocolate pieces in the center. A woman's hand is lifting one thick slice of the cake, showing evenly spaced layers of light brown cake and cream. The cake sits on a white plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Banana Cake Layers:

1 1/2 cups ripe bananas, mashed (about 3 large bananas)
2 tsp lemon juice
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp fine salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
2/3 cup packed light brown sugar
3 large eggs, room temperature
2 tsp vanilla extract or vanilla bean paste
1 1/2 cups full-fat sour cream, room temperature
3/4 cup mini chocolate chips, tossed with 1 tsp flour

Chocolate Buttercream Frosting:

1 cup semi-sweet chocolate chips, melted and cooled
2 cups (4 sticks) unsalted butter, room temperature
1 cup unsweetened baking cocoa
1 tsp vanilla extract or vanilla bean paste
1/2 tsp fine salt
5 cups powdered sugar
1/2 cup heavy whipping cream, room temperature

Chocolate Ganache:

1/4 cup semi-sweet chocolate chips
1/4 cup heavy whipping cream, room temperature

Additional Filling / Decorations:

1/3 cup mini chocolate chips
2 fresh bananas, sliced

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans, then set them aside.
Step 2: In a bowl, mash the ripe bananas with lemon juice to prevent browning. Set aside.
Step 3: Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Set aside.
Step 4: Using a hand or stand mixer fitted with a whisk attachment, beat the butter, granulated sugar, and brown sugar on high speed for about 3 minutes until light and fluffy. Scrape the bowl as needed.
Step 5: Mix in the eggs and vanilla extract on medium speed until combined.
Step 6: Add half of the dry ingredients on low speed and mix until just combined.
Step 7: Stir in the sour cream, then add the remaining dry ingredients gently on low speed, being careful not to over-mix. The batter will be thick.
Step 8: Mix in the mashed bananas on medium speed until just combined.
Step 9: Fold in the flour-dusted mini chocolate chips evenly using a rubber spatula.
Step 10: Divide the batter evenly between the prepared pans and bake for 26–29 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 11: Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Optionally, torte each cake layer horizontally to create six thinner layers.
Step 12: For the frosting, melt the semi-sweet chocolate chips in short intervals, stirring until smooth. Let cool.
Step 13: Beat butter on medium speed until smooth. Add cocoa, vanilla, and salt, mixing on low until combined.
Step 14: Gradually add powdered sugar and heavy cream on low speed, scraping the bowl as needed, until smooth and fluffy.
Step 15: Mix in the cooled melted chocolate on low speed until fully incorporated. Cover and set aside to prevent crusting.
Step 16: For ganache, place chocolate chips in a heatproof bowl. Heat cream until steaming, then pour over chocolate. Let sit 1-2 minutes before stirring gently until smooth. Let cool for about 10 minutes until slightly thickened.
Step 17: Assemble cake by stacking layers on a cake board, spreading frosting evenly between each layer and sprinkling mini chocolate chips on top of the frosting.
Step 18: Apply a thin crumb coat of frosting around the cake and chill until firm. Then add a thicker second coat and chill again.
Step 19: Decorate the base of the cake with diagonal strokes of ganache, top with banana slices, a swirl of ganache, and remaining mini chocolate chips.

Tips & Variations

Use room temperature ingredients for smoother mixing and better texture.
Don’t over-mix the batter once flour is added to avoid tough cake layers.
Tort the cake layers to increase the frosting-to-cake ratio for extra richness.
Substitute banana chips for fresh bananas in decoration to prevent browning if making the cake in advance.
Properly measure flour by spooning it into the measuring cup then leveling it off for accurate results.

Storage

Store the frosted cake in the refrigerator for up to one week or freeze it for up to one month. The frosting helps maintain moisture and freshness. If you have leftover frosting, keep it in an airtight container in the fridge or freezer. When reheating, let frozen frosting come to room temperature and stir well to restore its texture.

How to Serve

The image shows a tall, layered cake with several even layers of light brown cake and cream filling stacked inside. The outside is covered with smooth chocolate frosting with dark chocolate brush strokes around the lower half. On top, there are banana slices on one side and a small pile of chocolate chips next to them. A scoop of light cream or ice cream sits on the very top. A woman's hand is lifting a slice from the cake, showing clear layers inside. The cake is on a round white plate, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works well for this recipe. Use the whisk attachment for the batter and the paddle attachment (or regular beaters) for the frosting.

How do I prevent the bananas from browning when decorating?

To keep banana slices fresh and prevent browning, add them just before serving or substitute with dried banana chips for decoration if you need to prepare the cake in advance.