Banana Chocolate Chip Cake with Whipped Chocolate Ganache
/Moist banana cake filled with chocolate chips and layered with fluffy whipped chocolate ganache for a rich banana-and-chocolate dessert.
There are some recipes that seem to start with one very specific kitchen situation: a bunch of bananas sitting on the counter getting a little too ripe.
And while banana bread is always a good answer, sometimes those bananas deserve to become cake.
This Banana Chocolate Chip Cake combines a soft banana cake with plenty of chocolate chips and a rich whipped chocolate ganache. The banana keeps the cake moist while chocolate runs throughout the layers, and the fluffy ganache turns it into a dessert that feels special enough for a birthday or gathering.
It's banana and chocolate in one very decadent cake — and a pretty good reason to let those bananas sit on the counter for another day.
Why You'll Love This Banana Chocolate Chip Cake
It's incredibly moist. Overripe bananas, brown butter and heavy cream give the cake a soft, rich texture.
Banana and chocolate belong together. Chocolate chips are baked right into the cake, and there's even more chocolate in the ganache.
The frosting is different from traditional buttercream. Instead of a standard chocolate frosting, this cake is covered in whipped chocolate ganache made from chocolate and heavy whipping cream.
You can make it as a two- or four-layer cake. The same batter can be divided between two standard cake pans or four pans for thinner layers.
It's the perfect use for overripe bananas. The browner and softer those forgotten bananas become, the better excuse you have to make cake.
Why Overripe Bananas Are Best for Banana Cake
If your bananas are covered in brown spots and looking a little past their prime for snacking, don't throw them away.
Those are the bananas I want for this cake.
As bananas ripen, they become softer and sweeter, which makes them easy to mash and incorporate into cake batter. That ripe banana flavor also comes through much more strongly than it would with firm yellow bananas.
For this recipe, you'll need 4–5 overripe bananas.
If I know I won't use my ripe bananas right away, I'll also freeze them for another baking day.
Banana Chocolate Chip Cake Ingredients
This cake uses familiar baking ingredients, but there are a few that really make the recipe what it is.
Overripe Bananas
You'll need 4–5 large overripe bananas. The softer and more spotted they are, the easier they'll be to mash into the cake batter.
Brown Butter
This cake uses 1 cup brown butter rather than plain melted butter.
Browning the butter adds a deeper, toasted flavor that works especially well with banana and chocolate.
Cake Flour
You'll need 2¼ cups cake flour.
Cake flour helps give the finished layers a softer cake texture.
Chocolate Chips
There are 1½ cups chocolate chips in the recipe. One cup gets folded into the batter, while the remaining ½ cup is sprinkled over the cake before baking.
Heavy Cream
Heavy cream appears in both parts of this recipe.
You'll use 1 cup in the banana cake and another 2 cups heavy whipping cream for the chocolate ganache.
Chocolate Melts
The whipped ganache uses 16 ounces chocolate melts with the heavy whipping cream.
How to Make Banana Chocolate Chip Cake
1. Prepare Your Cake Pans
Preheat your oven to 350°F.
Oil two 8- or 9-inch round cake pans and set them aside.
You can also divide the batter between four pans if you'd like a taller four-layer cake.
2. Mash the Bananas
Add the overripe bananas to a large mixing bowl and mash them well.
Add the eggs, heavy cream, melted brown butter and vanilla and mix until everything is completely combined.
3. Add the Dry Ingredients
In a separate bowl, combine the cake flour, sugar, baking powder and sea salt.
Add the dry ingredients to the banana mixture and blend with a hand mixer until the batter comes together.
Fold in 1 cup of the chocolate chips.
Amanda's Tip
Once the dry and wet ingredients come together, mix only until everything is well incorporated. There's no need to keep beating the cake batter once it's smooth.
4. Bake the Banana Cake
Divide the batter evenly between your prepared cake pans.
Sprinkle the remaining ½ cup chocolate chips over the batter.
For two 8- or 9-inch cake layers, bake for 22–27 minutes, or until a toothpick inserted into the center comes out clean.
If you're making four thinner layers, the original recipe calls for approximately 10–12 minutes, checking for doneness with a toothpick.
How to Make Whipped Chocolate Ganache Frosting
This is what takes the cake from a simple chocolate chip banana cake to something a little more special.
And unlike traditional ganache that's poured over a cake while glossy and fluid, we're going to cool and whip this ganache so it becomes light enough to spread between and around the cake layers.
You'll need just:
16 ounces chocolate melts
2 cups heavy whipping cream
These are the quantities from the original recipe.
1. Heat the Cream
Heat the heavy whipping cream in a saucepan until it is nearly boiling.
You want it very hot, but there's no need to bring it to a rolling boil.
2. Pour Over the Chocolate
Place the chocolate melts in a heat-safe bowl and pour the hot cream over them.
Allow the mixture to sit untouched for 2–3 minutes.
Then gently stir until the chocolate has completely melted and the ganache is smooth.
3. Cool Completely
Set the ganache aside and allow it to cool completely for approximately 2 hours.
This step is important because we're going to whip the ganache rather than pour it over the cake.
4. Whip the Ganache
Once completely cooled, use a hand mixer or stand mixer to whip the ganache until it becomes light and fluffy. I use my hand mixer for this step because it makes it easy to whip the ganache until it's light and fluffy.
The full ganache recipe makes enough to fill the cake and frost the outside. If you're only planning to use ganache between the layers or on top, the original recipe notes that you can cut the ganache recipe in half.
Let the Cake Layers Cool Completely
Once the cakes are finished baking, let them cool in their pans for approximately 15 minutes.
Transfer the layers to a cooling rack and allow them to cool for another 15–30 minutes, or until they're completely cool and your whipped ganache is ready.
Don't rush this part.
Frosting a warm cake with whipped ganache is a recipe for a very messy cake. Give both components the time they need to cool before you start assembling.
How to Assemble the Cake
Place your first banana cake layer on a cake plate or stand.
Spread a generous layer of whipped chocolate ganache over the top.
Add your second cake layer and finish with more ganache.
You can keep the frosting simple with chocolate ganache between the layers and across the top, or cover the entire outside of the cake like I did here.
Finish with chocolate shavings if you'd like, then slice and serve.
Two Layers or Four?
One thing I love about this recipe is that you can change the presentation depending on the occasion.
For a classic cake, divide the batter between two 8- or 9-inch round cake pans and bake for 22–27 minutes.
For a taller cake with more ganache between each bite, divide the batter between four cake pans. Those thinner layers bake much faster, so begin checking them around 10–12 minutes.
Either way, use the toothpick test rather than relying solely on the clock.
Can I Use Frozen Bananas?
Yes. If you've been saving overripe bananas in the freezer, you can use them for this cake.
Let the bananas thaw completely before mashing them.
If they've released a significant amount of excess liquid while thawing, drain that excess liquid before adding the bananas to your batter.
It's one of my favorite ways to keep overripe bananas from going to waste — freeze them now and turn them into cake later.
Tips for the Best Banana Chocolate Chip Cake
Use truly ripe bananas. Brown spots are a good thing here.
Let the brown butter cool slightly. You don't want extremely hot butter going directly into your eggs.
Don't forget to reserve some chocolate chips. One cup goes into the batter and the remaining ½ cup goes over the top before baking.
Don't overbake the cake. Begin checking within the recipe's baking window and use a toothpick to determine when it's ready.
Cool the cake completely before frosting. Warm cake and whipped ganache are not friends.
Give the ganache its full cooling time. It needs to cool before you whip it into that light, fluffy frosting.
Shop My Cake Baking Favorites
These are some of the baking tools I reach for when I'm making layer cakes at home.
Banana Chocolate Chip Cake with Whipped Chocolate Ganache
Ingredients
Banana Chocolate Chip Cake
4 large eggs
1 cup heavy cream
2 tablespoons melted butter
3 teaspoons vanilla
1½ cups granulated sugar
2¼ cups cake flour
1 tablespoon baking powder
¾ teaspoon sea salt
1 cup brown butter
4–5 overripe bananas
1½ cups chocolate chips
Whipped Chocolate Ganache
16 ounces chocolate melts
2 cups heavy whipping cream
Instructions
1. Prepare the Pans
Preheat oven to 350°F.
Oil two 8- or 9-inch round cake pans.
2. Make the Banana Mixture
Mash the overripe bananas in a large mixing bowl.
Add the eggs, heavy cream, brown butter and vanilla. Blend until completely combined.
3. Add the Dry Ingredients
In a separate bowl, combine the sugar, cake flour, baking powder and sea salt.
Add the dry ingredients to the wet ingredients and mix until combined.
Fold in 1 cup chocolate chips.
4. Bake
Divide the batter evenly between the prepared pans.
Sprinkle the remaining ½ cup chocolate chips over the batter.
Bake for 22–27 minutes, or until a toothpick inserted into the center comes out clean.
For four thinner cake layers, begin checking the cakes around 10–12 minutes.
5. Make the Whipped Chocolate Ganache
While the cakes bake, place the chocolate melts in a heat-safe bowl.
Heat the heavy whipping cream in a saucepan until nearly boiling and pour it over the chocolate.
Allow it to stand for 2–3 minutes, then stir until completely smooth.
Set aside to cool completely for approximately 2 hours.
Once cooled, whip with a hand or stand mixer until light and fluffy.
6. Cool the Cakes
Allow the finished cakes to cool in their pans for approximately 15 minutes.
Transfer to cooling racks and continue cooling for another 15–30 minutes, or until completely cool.
7. Assemble
Place one cake layer on your serving plate or cake stand.
Spread whipped chocolate ganache over the top.
Add the second layer and frost the top and sides with the remaining ganache.
Finish with chocolate shavings if desired.
Slice, serve and enjoy.
Frequently Asked Questions
What bananas are best for banana cake?
Very ripe or overripe bananas are best. Look for bananas that are soft with plenty of brown spots on their peels.
Can I use frozen bananas?
Yes. Thaw them completely first and drain significant excess liquid before mashing and adding them to the batter.
Can I make this into a four-layer cake?
Yes. Divide the batter between four cake pans instead of two. Because the layers are thinner, the original recipe calls for approximately 10–12 minutes of baking time, or until a toothpick comes out clean.
What is whipped chocolate ganache?
Whipped ganache starts with chocolate and hot heavy cream, just like traditional ganache. For this recipe, the mixture cools completely and is then whipped until it becomes lighter and fluffier, making it easy to spread over a layer cake.
How long does the chocolate ganache need to cool?
The ganache in this recipe cools for approximately 2 hours before being whipped.
Can I make less chocolate ganache?
Yes. The full recipe makes enough ganache to fill and frost the cake. If you only want ganache between the layers or across the top, the original recipe notes that you can cut the ganache recipe in half.
More Cake Recipes to Bake
If you're looking for another cake to make next, here are a few of my favorites.
Banana Cake with Brown Butter Cream Cheese Frosting
Another way to turn overripe bananas into cake, this time paired with rich brown butter cream cheese frosting.
Espresso Chocolate Cake with Raspberry Cream Cheese Frosting
A rich chocolate cake with espresso and a bright raspberry cream cheese frosting.
Blueberry Cake with Mascarpone Frosting
A beautiful fruit-forward layer cake finished with creamy mascarpone frosting.
Carrot Sheet Cake with Brown Butter Frosting
A cozy cake with another one of my favorite frosting flavors: brown butter.
Save This Recipe
Whether you're saving a few overripe bananas from going to waste or planning a cake for someone you love, save the recipe card below so it's easy to come back to whenever you're ready to bake.
A Note From Amanda
I think overripe bananas might be one of the best excuses to bake something.
There are always a few sitting on our counter that suddenly go from perfectly yellow to we need to do something with these today, and while I love a classic banana bread, sometimes turning them into a layer cake feels a little more fun.
The banana cake is soft and full of chocolate chips, but that fluffy whipped chocolate ganache is what really makes this one special. It's rich, a little over the top, and exactly the kind of cake meant to be sliced and shared around the table.
I hope the next time you spot a few brown bananas on your counter, you think of this one.
“Taste and see that the Lord is good.”
Psalm 34:8
Made with love for the people you love.
