Banana Chocolate Cake Recipe
Banana Chocolate Cake Recipe photo by Taste of Home
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Banana Chocolate Cake Recipe

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4.5 11 12
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This light-as-air chocolate cake from our Test Kitchen has a yummy banana flavor. It’s scrumptious as is, but you can also dress it up with nuts or light frostings. —Tina Bellows, Racine, Wisconsin
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
MAKES: 12 servings


  • 1/3 cup butter, softened
  • Sugar substitute equivalent to 3/4 cup sugar
  • 1/3 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup water
  • 2 teaspoons vanilla extract
  • 1-1/3 cups all-purpose flour
  • 1/2 cup nonfat dry milk powder
  • 3 tablespoons baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 medium ripe bananas, mashed
  • 3/4 teaspoon confectioners' sugar

Nutritional Facts

1 piece: 179 calories, 6g fat (3g saturated fat), 50mg cholesterol, 276mg sodium, 26g carbohydrate (13g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.


  1. In a large bowl, cream the butter, sugar substitute and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in water and vanilla. Combine the flour, dry milk powder, cocoa, baking powder, baking soda and salt; add to the creamed mixture just until combined. Stir in bananas.
  2. Pour into a 9-in. square baking pan coated with cooking spray. Bake at 375° for 23-28 minutes or until a toothpick inserted in the center comes out clean and edges of cake are just starting to pull away from sides of pan. Cool on a wire rack. Dust with confectioners' sugar. Yield: 12 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Banana Chocolate Cake in Light & Tasty October 2005, p64

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heatskitchen User ID: 8366358 226086
Reviewed May. 8, 2015

"This was a great change up from banana bread! Check out my full review (and more!) on my blog:"

bakergirlmd User ID: 6045723 137662
Reviewed Nov. 21, 2013

"Think I will just stick with regular banana bread, to which I add 1/2 to 3/4 cup dark chocolate chips for a more "grown-up" taste. You still get the same chocolate effect minus the cocoa powder. If you want, add a streusel topping, and voila...a great banana bread! It seems odd to add sugar substitute given that you are also using brown sugar. You could decrease the white sugar by substituting 1/2 cup apple sauce for the sugar. It will still taste the same."

igplwp User ID: 7310812 95980
Reviewed Nov. 21, 2013

"Like a banana split."

historygal22 User ID: 5174353 80440
Reviewed Jun. 25, 2013

"Let me start by saying my Dad HATES bananas but he didn't even taste them (I did add an extra tbsp of Cocoa and some chocolate syrup for this reason). Not completely a cake like texture, but still good."

mlb71 User ID: 4112103 140670
Reviewed May. 1, 2010

"This is easy and wonderful! I didn't have the suger subtitute so I used real suger so that will change the calorie count but I have made this recipe 2 times in about 3 days...Its great!"

shirleyrez User ID: 1494304 54037
Reviewed May. 1, 2010

"Delicious and easy to make. Did not affect my husband's blood sugar level."

blkwht User ID: 233655 80434
Reviewed Apr. 29, 2010

"This was nice change to the regular banana cake, very tasty, it was hard to stop at 1 piece so we didn't.

I didn't have any dry milk powder so i used FF flavored coffee creamer (powder ) worked well."

Cathyandysclan User ID: 1939852 61631
Reviewed Apr. 29, 2010

"nice to try a different recipe for bananas, turned out to be rather tasty"

Judy Belville User ID: 3365000 147055
Reviewed Apr. 29, 2010

"This is a really delicious and moist cake. I made it for a family gathering and they loved it. My little grandson really gobbled it up and he usually doesn't go for dessert that much. I used my own frosting recipe instead of the one printed here."

GabbyJayne User ID: 633556 137661
Reviewed Apr. 23, 2010

"This cake is quick, easy, and satisfies a sweet tooth! Tastes like a moist banana cake with a hint of chocolate in the background. It is light textured and good 'as is' without any topping. I used half whole wheat pastry flour and unbleached white to equal the flour measurement. Husband liked his serving in a bowl with some almond milk poured over it. Would also be good with a cream cheese or chocolate or vanilla butter-cream frosting."

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