This chocolate banana cake with a peanut butter cream cheese frosting combines all of my family's favorite flavors! The light cake is full of chocolate and banana richness without being an overly sweet dessert, perfect for baking up all the time! So grab those ripe bananas, and let's get started!
Start by preheating your oven to 350°F (175°C) and coating your 9 x 13 baking pan with butter or non-stick baking spray.
In a large mixing bowl, use a fork to mash the overripe bananas.
Add the eggs, milk, coconut oil, vanilla, cocoa, baking powder, salt and mix thoroughly.
Add in the flour, stirring until the flour is thoroughly incorporated (it will be a runny batter with small lumps once the flour is combined well).
Pour batter into a 9x13 greased cake pan and place in the oven on the center rack. Bake a 350°F (175°C) for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and transfer to a wire rack and allow to cool completely before frosting, if desired.
Notes
The chocolate banana cake comes free of the baking pan easily. Use a sheet of parchment paper on top of the cake with a cooling rack on top of the paper, then flip the cake onto the cooling rack. You can flip it back, if desired, to face the right side up using a secondary cooling rack.
Make this cake extra indulgent by swapping out the peanut butter frosting for chocolate buttercream!
You'll want to make sure that you are using extra-ripe bananas for the best results. Aim for bananas that are covered with brown spots.