Hi! I’m Cassandre from caramel loafing, and today I’m excited to share a cake recipe you’ll instantly fall in love with: the Chocolate Banana Pound Cake.
Banana pound cake is one of the most requested classics on our site. I still remember the first cake my big sister and I baked in our tiny family oven when we were kids — technically she did all the work, but I was the happy little helper (and troublemaker 😉). That sweet aroma of ripe bananas mingling with buttery cake has stayed with me ever since.
Bananas are one of the world’s most loved fruits — they’re not just a breakfast staple, they’re also a natural sweetener that works beautifully in baking. Their rich aroma and moist texture are the perfect match for a buttery pound cake. But sometimes plain banana can feel one-note, so I love pairing it with its best friend: bittersweet chocolate.
This recipe uses a 70% chocolate ganache for deeper flavor than just cocoa powder, marbled right into the batter to create gorgeous swirls and layers of taste. A splash of rum in the banana purée lifts the aroma even more — once it’s out of the oven, your kitchen will be filled with that dreamy banana and chocolate scent. The crust is lightly crisp, while the inside stays soft and moist — each bite tastes like pure happiness.
If you’re a banana lover or just adore moist, rich pound cakes, this Chocolate Banana Pound Cake is one to bookmark. Be warned: you’ll want a second slice as soon as you finish the first — hide it well, or it’ll disappear fast! 😉
More pound cake recipes you’ll love:
Chocolate Marble Pound Cake (another beautifully marbled cake),
the forever-classic Lemon Pound Cake,
a French twist with French Chocolate Pound Cake,
a festive Fruitcake Pound Cake, or the elegant Poached Pear Pound Cake.
Chocolate Banana Pound Cake Recipe
Ingredients
☞ Pan size: 17 x 8 x 6 cm
If you’d like to adjust for a different pan, use our pan size converter tool.
- Butter 100g (3.5 oz)
- Granulated sugar 80g (2.8 oz)
- 2 medium eggs, about 100g total (3.5 oz)
- Rum 3g (0.1 oz)
- All-purpose flour 110g (3.9 oz)
- Baking powder 2g (0.07 oz)
- Salt 1g (0.03 oz)
- 70% bittersweet chocolate 22g (0.8 oz)
- Heavy cream 22g (0.8 oz)
- Banana 40g (1.4 oz)
Use our caramel loafing nutrition calculator to see the nutrition info for this recipe.
Instructions
- Lightly grease your loaf pan with softened butter and line with parchment paper (a thin layer of butter helps the paper stick).
- Sift together the flour and baking powder; set aside.
- In a bowl, mash the banana with the rum using a fork.
- Combine the heavy cream and chocolate in a microwave-safe bowl, heat at 500W for 30 seconds, let sit for 2 minutes, then stir until smooth.
- In a mixing bowl, beat the softened butter and a pinch of salt with a hand mixer on medium speed for about 2 minutes, until light and fluffy. Scrape down the bowl once or twice.
- Add the sugar and beat for another 2 minutes on medium speed.
- Add the eggs in two parts, beating until well combined each time (about 1.5 minutes per addition).
- Mix in the mashed banana until evenly incorporated.
- Add the sifted flour mixture and mix on the lowest speed until no dry flour remains — do not overmix. Finish by gently folding with a spatula if needed.
- Pour one-third of the batter into the pan, drizzle over one-third of the ganache.
- Repeat with another third of the batter and ganache, then use a fork to swirl the batter diagonally to create a marbled effect.
- Finish with the remaining batter and ganache, then swirl the top with a knife or toothpick for a decorative finish.
- Bake in a preheated oven at 356°F (180°C) for 50–55 minutes (ours took 53 minutes).
- Let the cake rest in the pan for about 10 minutes before unmolding, then cool completely on a wire rack.
- This cake will keep at room temperature for up to 2 days, in the fridge for up to 5 days, or frozen for up to 2 weeks. To serve, reheat at 320°F (160°C) for 5–7 minutes. It’s extra delicious with whipped cream, vanilla ice cream, or a drizzle of chocolate sauce.
Watch the step-by-step video: Chocolate Banana Pound Cake
Chocolate Banana Pound Cake FAQs & Tips
This rich, layered Chocolate Banana Pound Cake is so beloved because it’s comforting yet full of surprises. Bananas add natural sweetness and moisture, while the marbled ganache creates gorgeous swirls of flavor. To get it just right, here are some extra tips and common questions from our video guide to help you bake with confidence every time.
Why does my batter look grainy after adding eggs?
No worries — this is totally normal for this recipe! The high moisture from eggs, banana, and ganache can make the batter look split or grainy, like it’s “breaking.” Just keep going: once you add the flour, it’ll absorb the extra liquid and smooth out beautifully. Don’t overmix or add extra flour — trust the process!
Can I use cake flour instead of all-purpose flour?
Technically you can, but we don’t recommend it for this recipe. Because the batter is so moist, using cake flour can weaken the structure and make the cake collapse or turn mushy. If you don’t have all-purpose flour, try mixing bread flour and cake flour 1:1 instead.
How do I make the chocolate ganache? What if I don’t have a microwave?
Ganache is the flavor booster here. If you don’t have a microwave, simply heat the cream until just simmering, pour it over the chopped chocolate, let it sit for 2–3 minutes, then stir until silky smooth. Use it while still runny for best marbling!
My batter seems too runny — will it smooth out later?
Yes! This recipe is designed to be high in moisture. Once you add the flour, it balances out. Just don’t overmix or the cake could turn dense.
Why does my cake collapse in the middle?
Usually, this means the cake structure wasn’t strong enough or it was underbaked. Use all-purpose flour, bake fully (test with a skewer!), and don’t remove it from the pan too early. For ceramic pans, add a few extra minutes.
How do I get that perfect marble swirl?
Instead of two batters, just swirl the ganache into the plain batter with a spoon or chopstick. A few swirls are plenty — overmixing makes it muddy. And don’t let the ganache cool too much or it won’t swirl nicely.