You love chocolate and bananas? Then try my moist chocolate banana cake from the baking sheet! Quick to prepare, perfect for sharing with friends.
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Taste and Occasion
A banana chocolate sheet cake like this always hits the spot with my family. No wonder, after all, it is incredibly moist, chocolatey, and slightly fruity. In addition, the chocolate banana cake from the baking sheet is easy and quick to make. Especially if you have to (or want to) bake several things for a celebration or a buffet, such a recipe always comes in handy.
Ingredients
The sheet cake with chocolate and bananas consists of simple cake batter. You only need the standard ingredients flour, butter, sugar, eggs, milk, and baking powder. Add melted chocolate and cocoa, and - of course - bananas. Very important: They should be nice and ripe. From experience, I can say that bananas always darken quickly when you want them fresh; on the other hand, they remain bright yellow and firm for far too long when you actually need them super ripe and soft 😉. My emergency tip: just put them in the oven for a few minutes when preheating. Then they can be mashed wonderfully for the banana chocolate sheet cake and are also more flavorful.
I experimented a bit to find the "perfect" amounts of fruit puree and chocolate coating. The result is super delicious but not completely oversweetened. Others use for a chocolate banana cake from the baking sheet incredible 400g chocolate plus 400g sugar! A third is quite enough. I recommend brown sugar, whole cane sugar, or coconut sugar because these varieties produce additional caramel notes.
How to make the Chocolate Banana Cake
At first, peel the bananas, weigh them and mash them to a fine purée. Chop the chocolate or couverture and melt it in a hot water bath or microwave. Preheat the oven to 350°F/175°C. Grease a baking sheet of about 16.5x13.5 in / 42x32 cm (depending on the desired height), or cover it with baking paper.
Now, beat the soft butter with the sugar for a few minutes until fluffy. Beat in the eggs one at a time until well blended. Then, stir the banana puree, the slightly cooled melted chocolate, and the vanilla paste into the mixture. Mix the flour, baking powder, cocoa, and salt and stir briefly but vigorously, alternating with the milk.
Spread the dough on the baking sheet and smooth it down. Bake the cake for about 30 minutes, depending on the height. Test with chopsticks. The cake may and should still be moist or slightly "soggy".
Top Tip
All that fruit puree keeps this moist chocolate banana cake off the baking sheet nice and moist - which is how it's supposed to be. I love it! (Just like on the vegan chocolate banana bread, the classic banana bread, or the chocolate banana zebra cake without sugar, butter, and eggs, by the way.) The banana-chocolate-slices, therefore, stay fresh well packed also some days. They can be frozen even better.
Recipe Card
Chocolate Banana Sheet Cake
Ingredients
- 450 grams (3 cups) banana puree
- 100 grams (⅖ cup) chocolate coating, dark or whole milk
- 250 grams (1 cup) butter, soft
- 160 grams (⅘ cup) sugar, preferably brown
- 5 eggs, medium
- 400 grams (3 ⅕ cups) all-purpose flour
- 1 small bag baking powder, 16g
- 50 grams (⅔ cup) baking cocoa, coarse
- 1 pinch salt
- 1 teaspoon vanilla paste, optional
- 120 milliliters (8 tablespoons) milk, coarse
Instructions
- Peel the bananas, weigh them and mash them to a fine purée. Chop the chocolate or couverture and melt in a hot water bath or microwave.
- Preheat the oven to 350°F/175°C. Grease a baking sheet of about 16.5x13.5 in / 42x32 cm (depending on the desired height), or cover it with baking paper.
- Beat the soft butter with the sugar for a few minutes until fluffy. Beat in the eggs one at a time until well blended.
- Then stir the banana puree, the slightly cooled melted chocolate, and the vanilla paste into the mixture. Mix the flour, baking powder, cocoa, and salt and stir briefly but vigorously, alternating with the milk.
- Spread the dough on the baking sheet and smooth it down. Bake the cake for about 30 minutes, depending on the height. Test with chopsticks. The cake may and should still be moist or slightly "soggy".
Notes
- To get 450g of banana puree, you need roughly 4 very ripe bananas, which weigh about 650g with peel.
- The amount of cocoa depends on how dark you want the cake to be. Add as much milk as you need until the dough falls off the spoon with difficulty.
- The cake can be kept well packed for at least 2 days, but it is even better to freeze it (in pieces).
- Eat it plain, cover it with a chocolate coating, dust it with powdered sugar, or cover it with banana slices before baking.
Ingredient substitutions
Variations
As you can see from the pictures, I usually make the cake with no frills. Of course, you can easily coat it with chocolate glaze, dust it with powdered sugar, or top it with banana slices before baking. Either way, it's a treat! If you are looking for similar recipes, you can also click through my sheet cakes (how about this lemon cake?) and look at the many different chocolate cakes (like this one) and the classic banana cake.
About Kathrin & Jan
It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!
Kathrin & Jan
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