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

Fudge Banana Cake

Course: Cake, Dessert
Cuisine: American
Keyword: chocolate banana cake, fudge banana cake
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 15
Calories: 505kcal
Author: Malinda Linnebur
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!
Print Recipe

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:

  • 1½ cups (210g) all purpose flour (spooned and leveled)
  • 1 cup (230g) sugar
  • 1 cup (200g) packed brown sugar
  • ⅔ 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
  • 1½ tablespoons vanilla

WHIPPED CREAM:

  • 1½ cups (355ml) heavy whipping cream

Instructions

  • Preheat oven to 350°F. Lightly grease bottom only of a 9x13 baking pan; set aside.

TOPPING:

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

FUDGE FILLING:

  • 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:

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

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

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

Calories: 505kcal | Carbohydrates: 74g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 86mg | Sodium: 336mg | Potassium: 332mg | Fiber: 4g | Sugar: 50g | Vitamin C: 3mg | Calcium: 109mg | Iron: 5mg