The Ultimate Chocolate Banana Spoon Cake

Introduction

The Chocolate Banana Spoon Cake is the definition of comfort baking. Unlike traditional layer cakes, this dessert is designed to be moist, fudgy, and easily scooped directly from the dish—hence the name. It beautifully marries the deep, rich intensity of cocoa with the natural sweetness and tender crumb provided by overripe bananas. Originating from the tradition of simple, one-bowl quick breads, this recipe elevates those flavors into a decadent dessert perfect for a weeknight treat or a casual gathering. It requires minimal effort, yielding maximum reward, and is best served warm with a generous dollop of vanilla ice cream.

Ingredients

All-Purpose Flour: 1 ½ cups (180 g)
Granulated Sugar: 1 cup (200 g)
Unsweetened Cocoa Powder: ½ cup (45 g)
Baking Soda: 1 teaspoon
Salt: ½ teaspoon
Very Ripe Bananas (mashed): 3 medium
Large Eggs: 2
Melted Unsalted Butter: ½ cup (113 g) or Vegetable Oil
Milk (whole or low-fat): ½ cup (120 ml)
Vanilla Extract: 1 teaspoon
Chocolate Chips (optional, for topping): ½ cup (85 g)

Step-by-step Preparation

Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×9 inch (23×23 cm) baking dish or an equivalent 2-quart casserole dish.
Tip: Use bananas that are heavily spotted or fully brown—this ensures maximum sweetness and moisture.
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Ensure the cocoa powder is completely lump-free.
Mix Wet Ingredients: In a separate bowl, mash the bananas thoroughly. Add the eggs, melted butter (or oil), milk, and vanilla extract to the mashed bananas. Whisk until just combined.
Form the Batter: Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Be careful not to overmix; a few streaks of flour are acceptable, as overmixing develops gluten and results in a tougher cake.
Bake: Pour the batter into the prepared baking dish. Sprinkle the optional chocolate chips evenly over the top. Bake for 30 to 35 minutes.
Tip: The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Cool and Serve: Let the cake cool in the dish for about 10 minutes before serving. This cake is truly best enjoyed warm, straight out of the pan with a large spoon.

Nutritional Information

A serving (approximately 1/6th of the cake) provides around 380-400 calories, depending on the amount of added sugar and toppings. This dessert offers nutritional benefits primarily through the bananas, which are excellent sources of potassium and dietary fiber, aiding in digestion. The cocoa powder contributes beneficial antioxidants (flavanols). As a dessert, it is best enjoyed in moderation due to its sugar content.

Storage

Store leftover Chocolate Banana Spoon Cake tightly covered in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days due to its high moisture content. To reheat, warm individual servings in the microwave for 20-30 seconds, or wrap slices in foil and heat in a 300°F (150°C) oven for 5 minutes until warmed through. This cake freezes well; wrap slices individually and store for up to 3 months.

Conclusion

This Chocolate Banana Spoon Cake is the quintessential easy dessert. Serving suggestions include pairing it with a scoop of vanilla bean ice cream, a dusting of powdered sugar, or a drizzle of warm caramel sauce. For a sophisticated twist, try adding 1 teaspoon of instant espresso powder to the dry ingredients to deepen the chocolate flavor. Whether you call it a cake, a pudding, or a baked quick bread, this recipe is guaranteed to become a family favorite for its sheer simplicity and irresistible flavor.