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Triple Chocolate Banana Cake

yield: 1 three layer, 6-inch cake

Special Equipment

  • A food processor


For the Banana Chocolate Chip Cake

  • 1 1/3 cups (6.65 ounces) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (7 ounces) granulated sugar
  • 6 tablespoons (3 ounces) unsalted butter,, at room temperature
  • 1 large egg, at room temperature
  • 1/2 cup (4 fluid ounces) whole buttermilk,, at room temperature
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon pure vanilla extract
  • 9 ounces super ripe peeled bananas, mashed (I used 3 medium-small bananas — see baker's notes)
  • 1/2 cup (3 ounces) mini chocolate chip

For the Instant Chocolate Fudge Frosting

    (makes about 2 1/2 cups, enough for one triple layer cake)

    • 3 ounces 100% unsweetened chocolate, melted and cooled to slightly warm
    • 2 1/4 cups (9 ounces) confectioner's sugar
    • 3/4 cup (6 ounces // 1 1/2 sticks) unsalted butter,, at room temperature
    • 3 tablespoons whole milk
    • 1 teaspoon pure vanilla extract

    For the Chocolate Drippy Glaze

      (makes around 1/4 cup, enough for one cake)

      • 3 ounces 70% cacao dark chocolate, roughly chopped
      • 2 tablespoons (1 ounce) unsalted butter
      • 1 tablespoon water
      • 2 teaspoons light corn syrup


      For the Banana Chocolate Chip Cake

      • Center a rack in the oven and preheat to 325 (F). Prepare three 6-inch cake pans by spraying generously with cooking spray and lining the bottoms of each with a parchment paper circle; spray the parchment paper circle as well.
      • In a medium bowl, whisk together 1 1/3 cups (6.65 ounces) all-purpose flour, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt until fully incorporated. Set aside.
      • In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1 cup (7 ounces) granulated sugar and 6 tablespoons (3 ounces) unsalted butter. Cream together on medium-high speed for 5 minutes, until the mixture is light and fluffy and has doubled in volume. Use a rubber spatula to scrape down the sides of the bowl, add 1 large egg, and continue mixing again on medium-high for another 2 to 3 minutes.
      • Lower the mixer speed to its slowest setting. In a liquid measuring cup, combine 1/2 cup (4 fluid ounces) buttermilk, 2 tablespoons vegetable oil, and 1/2 teaspoon pure vanilla extract, whisking briefly before streaming into the butter and sugar mixture. Once all the mixture has been added, increase the mixer speed to medium-high and paddle for another 5 to 6 minutes, until the mixture is practically white and completely homogeneous. You're basically forcing too much liquid into an already fatty mixture that doesn't want to make room for it, so if it doesn't look homogeneous after 6 minutes, keep mixing. Stop the mixer and scrape the sides of the bowl every few minutes or so.
      • Once the mixture is homogeneous, reduce the mixer speed back to its lowest setting once more. Add 9 ounces of mashed banana and mix for 45 to 60 seconds to ensure that the bananas are scattered throughout the batter.
      • Still on low speed, add the flour mixture (from the 2nd step) and mix for 45 to 60 seconds, just until the batter comes together. DO NOT OVERMIX. Mix just until the dry ingredients have disappeared, before stopping the mixer, scraping down the sides of the bowl, and incorporating any remnants of dry ingredients by hand with a rubber spatula. Scatter 1/2 cup mini chocolate chips over the mixture and mix them in by hand until fully incorporated throughout the batter.
      • Divide the batter evenly between the three prepared cake pans, using an offset spatula to smoothen out the top of each cake.
      • Bake in the preheated oven for 40 to 45 minutes. The center of each cake should no longer be jiggly, but be careful not to overbake since the cakes will continue to cook after you've taken them out of the oven — it's better to pull them out on the slightly early side than later. Allow to cool completely in the pans on a wire rack before turning out.

      For the Instant Fudge Frosting

      • In the bowl of a food processor, combine 3 ounces melted and cooled 100% unsweetened chocolate, 2 1/4 cups (9 ounces) confectioner's sugar, 3/4 cup (6 ounces) unsalted butter, 3 tablespoons whole milk, and 1 teaspoon vanilla extract. Pulse the ingredients together to incorporate. At first it will seem like there's too many ingredients in the food processor and that they will never incorporate together, but continue processing until the frosting is smooth and a uniform brown color. It will happen! Use immediately.

      For the Chocolate Drippy Glaze

      • Place the 3 ounces roughly chopped chocolate, 2 tablespoons unsalted butter, 1 tablespoon water, and 2 teaspoons light corn syrup in a medium, microwave-proof bowl. Melt in 20 second increments in the microwave, whisking after each time, until completely melted and smooth. Use immediately.