Fudge Banana Cake

  • This Fudge Banana Cake is a great way to use up ripe bananas when you don’t want to make banana bread. And you can use a cake mix or make it from scratch both instructions included!

    A slice of cake topped with whipped cream and banana slices.

    This cake has been around for awhile….I just forgot about it, lol! I used to make this cake a lot when I was a teen. My whole family loved it and it was a cake that required just a few extra steps that made me feel like I was really baking.

    Plus, it is something different than banana bread. Not that banana bread is bad because I love a good slice of warm banana bread just sometimes I like to change things up a bit.

    Pictures of the oatmeal topping for the cake.

    Ingredients

    For the oat topping you will need 3 simple ingredients: old fashioned oats, brown sugar, and butter. You can also use quick oats if that is all you have but I prefer old fashioned.

    Making the fudge part of the cake.

    The fudge part of the cake you will need a can of sweetened condensed milk (not evaporated) and semisweet chocolate. Any brand of chocolate will do. Just use one that you like. You can also use chocolate chips instead.

    Ingredients to make a chocolate cake.
    Cake batter being mixed.

    For the cake, you can use either a devils food cake mix or follow the homemade version using- flour, cocoa powder, brown sugar, white sugar, baking soda, baking powder, and salt. Add ripe mashed bananas, eggs, vanilla, and melted butter.

    Dollops of fudge on top of the cake then sprinkling with oat mixture before baking.

    How to Make Fudge Banana Cake

    1. Start with the oat topping. Combine brown sugar and butter in a bowl and combine until crumbly. Toss with oats.
    2. Next, make the fudge part of the cake (I love this part!) Combine 2/3 cup sweetened condensed milk (save the rest for later) with chopped chocolate and melt over low heat. Set aside while you make the cake.
    3. Now, it’s up to you whether you make the cake from scratch or use a cake mix. There is no judgment here! Cake mix route: Combine the dry cake mix with melted butter, eggs, vanilla, and mashed bananas. From scratch: Combine all the dry cake ingredients until well combined. Mix in the melted butter, eggs, vanilla, and mashed bananas.
    4. Now for the fun part, assembly! Pour the cake batter into a 9×13 baking pan and top with spoonfuls of the melted chocolate. Sprinkle with oat mixture.
    5. Bake for 40 minutes or until the cake pulls away from the sides of the pan.
    6. Use the leftover sweetened condensed milk to make fresh whipped cream to top the cake with…..so good!!
    Top down view of pieces of cake.

    FAQs

    How to store?

    Cover the cake tightly with foil. Store at room temperature for up to 3 days or refrigerate for up to 7 days. Allow to come to room temperature before serving.

    Can this cake be frozen?

    Yes! Remove cake from pan and wrap tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw completely before serving.

    Can I use evaporated milk instead?

    No. Unfortunately, they are not the same and can not be used interchangeably.

    Close up of the fudge inside the cake.

    More Chocolate Recipes:

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    5 from 4 votes
    A slice of cake topped with whipped cream and banana slices.
    Fudge Banana Cake
    Prep Time
    15 mins
    Cook Time
    45 mins
    Total Time
    1 hr
     

    This Fudge Banana Cake is a great way to use up ripe bananas when you don't want to make banana bread. And you can use a cake mix or make it homemade!

    Course: Cake, Dessert
    Cuisine: American
    Keyword: chocolate banana cake, fudge banana cake
    Servings: 15
    Calories: 505 kcal
    Author: Malinda Linnebur
    Ingredients
    TOPPING:
    • 1 cup (100g) old fashioned oats
    • ½ cup (100g) packed brown sugar
    • ¼ cup (56g) butter, cold and cut into small pieces
    FUDGE FILLING:
    • 1 cup (6oz) (170g) semisweet chocolate pieces or chips
    • 1 (14oz) (396g) can sweetened condensed milk; divided
    CAKE:
    • cups (210g) all purpose flour (spooned and leveled)
    • 1 cup (230g) sugar
    • 1 cup (200g) packed brown sugar
    • cup (60g) dutch process cocoa powder (spooned and leveled)
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 3 large ripe bananas, mashed
    • ½ cup (56g) butter, melted
    • 3 large eggs
    • tablespoons vanilla
    WHIPPED CREAM:
    • cups (355ml) heavy whipping cream
    Instructions
    1. Preheat oven to 350°F. Lightly grease bottom only of a 9×13 baking pan; set aside.

    TOPPING:
    1. Combine the brown sugar and butter in a small bowl until crumbly. Stir in oats; set aside.

    FUDGE FILLING:
    1. In a small saucepan, heat chocolate pieces and ⅔ cup sweetened condensed milk over low heat until chocolate is melted, stirring occasionally. Remove from heat; set aside.

    CAKE:
    1. In a large mixing bowl, combine the dry ingredients. Add bananas, melted butter, eggs, and vanilla and mix just until well combined.

    2. Spread batter evenly into prepared pan. Drop chocolate mixture by large teaspoonfuls evenly over the batter. Sprinkle with reserved oat mixture. Bake 40-45 minutes or until cake pulls away from the sides of the pan. Cool cake in pan on wire rack. Serve with whipped cream and banana slices if desired.

    WHIPPED CREAM:
    1. In the bowl of a stand mixer combine the heavy whipping cream and remaining sweetened condensed milk. Beat on high until stiff peaks form.

    Recipe Notes
    1. CAKE MIX VERSION: Replace the flour, sugars, cocoa powder, baking soda, baking powder, salt, and vanilla with a boxed devil’s food cake mix. 
    2. STORAGE: Cover the cake tightly with foil. Store at room temperature for up to 3 days or refrigerate for up to 7 days. Allow to come to room temperature before serving.
    3. FREEZER FRIENDLY: Remove cake from pan and wrap tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw completely before serving.
    Nutrition Facts
    Fudge Banana Cake
    Amount Per Serving
    Calories 505 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 13g81%
    Cholesterol 86mg29%
    Sodium 336mg15%
    Potassium 332mg9%
    Carbohydrates 74g25%
    Fiber 4g17%
    Sugar 50g56%
    Protein 6g12%
    Vitamin C 3mg4%
    Calcium 109mg11%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
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