Easy Banana Chocolate Cake (No Oven Needed)

If you’re looking for a cake that combines the rich taste of banana and chocolate, comes together quickly, and doesn’t require a ton of effort, this Banana Chocolate Cake recipe is for you. We’ll walk you through everything, from the ingredients to storage tips, so your cake turns out moist and delicious every time.

Why You’ll Love This Recipe

• Quick and easy: no complicated techniques, just simple steps anyone can follow.
• Double the flavor: banana and chocolate combine into a taste that both kids and adults love.
• No oven needed: made entirely in a covered pan (short pan/cocotte), perfect if you don’t have access to an oven.
• Soft, moist texture: the milk poured on after cooking keeps the cake juicy and tender.
• Customizable: feel free to add extra chocolate drops, nuts, or your favorite mix-ins.

Tools

• A large mixing bowl
• A fork for mashing the banana
• A short pan (cocotte) with a heavy, well-fitting lid
• A spoon or spatula for mixing
• Measuring cups and spoons

Ingredients & Prep

For the batter:

• 2 eggs
• 2 ripe bananas, mashed
• 2 tablespoons breakfast chocolate spread
• 2 tablespoons cocoa powder
• 1 packet baking powder
• 1.5 cups flour
• 1 small cup (teacup) of milk
• 1 cup liquid oil
• Chocolate drops (to taste)

After cooking:

• 1 cup milk
• Chocolate sauce

Prep tip: Take your eggs and milk out of the fridge a little ahead of time so they’re at room temperature — this helps the batter combine smoothly with no lumps.

How To Make

• In a bowl, add the mashed bananas and breakfast chocolate spread, then crush and mix them together with a fork until smooth.

• Add the eggs, cocoa powder, baking powder, flour, milk, and oil. Mix well until you get a smooth, lump-free batter.
• Fold in the chocolate drops at the end, stirring gently so they stay evenly distributed.

• Lightly grease your short pan with oil or butter, pour in the batter, and cover tightly with the lid.
• Cook over medium-low heat until the cake is fully cooked through, both at the bottom and in the center — this will take a little while, so keep an eye on it to avoid burning.
• Once a knife or skewer inserted in the center comes out clean, remove the pan from the heat.
• Pour the remaining cup of milk over the warm cake and let it soak in for a few minutes.
• Drizzle with chocolate sauce and serve warm.

Storage

• At room temperature: keep in an airtight container for 1–2 days.
• In the fridge: store in an airtight container for up to 4–5 days; the milk soak keeps it moist even after refrigeration.
• In the freezer: you can freeze the plain cake (without the milk soak and sauce) for up to a month — thaw at room temperature or warm briefly in the microwave before serving.
• Tip: always keep the cake covered to prevent it from drying out.

Similar Recipes

• Chocolate Croissant Rolls Recipe – Easy Marbled Dough
• Mosaic Cake  (No-Bake Biscuit Cake)
• Easy Vanilla Cupcakes
• Classic Swiss Roll Recipe (Light, Fluffy & Easy to Make)

Frequently Asked Questions

Can I bake this recipe in an oven instead of a stovetop pan? Yes, you can. Bake at around 180°C (350°F) for 25–30 minutes, adjusting time as needed, and always check doneness with a skewer or knife.

Can I substitute the milk with a dairy-free alternative? Absolutely — soy milk, almond milk, or coconut milk all work well in this recipe.

Why isn’t the center of my cake cooking through? This usually happens when the heat is too high at the bottom. Try lowering the heat and extending the cooking time slightly so the center cooks evenly.

Can I make this without chocolate drops? Yes, you can skip them entirely or swap them for nuts, raisins, or other chocolate chips.

How long does this cake last? Stored properly in the fridge in an airtight container, it stays fresh for up to 5 days.

Recipe