Chocolate Banana Cake

Meh. Made these as cupcakes following the instructions given which did NOT include Devil’s Food cake mix PREPARED. They turned out light, fluffy but dry. I will note that I shouldn’t have to read through 5 pages of comments (or any at all) to understand what the directions are supposed to be. My husband will eat them. There is not enough banana so they taste weird to me. Good thing they were not baked for an event.

I made it with a sugar free cake mix, it came out great. My husband loves it.

Maybe add that you are supposed to mix cake mix as per directions as step 2 before next steps .. I don’t like reading reviews to find out something is going to go wrong

I did not know I was supposed to make the cake mix first, then add the other ingredients. I did not like the flavor or texture. I may make it again knowing the correct way to do it now. But it would have been nice to know ALL steps to making this before I put it in the oven.

Not great. Not horrible. Not nearly as moist as I’d hoped. Might try again with alterations. Will repost if successful.

I followed the recipe exactly as described and it was such a huge hit at my family get together. No one could tell I used a box cake recipe and everyone said it moist and delicious. Plus, there were no leftovers!!!!!

I read every review. Followed the cake box directions plus added all that was listed. Maybe I should have added an extra banana or tablespoon of flour like some suggested but I doubt that would have made a difference. One person said they added chocolate chips, that sounded delish – so I did too. The problem I had was this was VERY RUNNY! All the chips sank to the bottom of the bowl. I made cupcakes and ran out of liners. The chips sank to the bottom and stuck to the pan I had drenched in oil. Good and moist, but I like thick, dense, flavorful treats. I probably won’t make this again. Not worth the experiment to me. Good luck and enjoy if it turns out for you.

I made this as written but I had 4 frozen bananas which mashed down to about 1 1/4c. and I added in about 3/4 cup of chocolate chips. This was a very moist cake with a surprise of banana. It did not need the water or extra eggs as others suggested. Just follow this recipe. Thank you for an easy recipe.

Followed recipe 32 minutes in a 13x9pan. DRY. Not at all like the chocolate cherry pie filling cake! Have to turn it into a truffle or something.

Outstanding if you like bananas! I read reviews and increased mashed bananas to 1 1/2c and oil to 1/2c. Whipped it well in the blender. Very nice and fluffy, flavorful cake!

I think if the ingredients on the box needed to be followed , then the rest of the ingredients added , that should have been stated. It was a bit dry. Had good taste.

Delicious, moist. Follow this recipe not box. I made it as a layer cake,put cool whip with fresh banana and strawberry slices in center and more cool whip and fresh fruit slices to top. Then milk chocolate shavings on top. My family has a new birthday cake favorite. I used a little more mashed banana and about a 1/4 cup water to batter. Was perfect. Not too sweet,tastes a little like chocolate banana bread.

These were delicious! I used a box of Betty Crocker’s Triple Fudge Cake mix and 3 ripe bananas. This recipe made 30 cupcakes. The cake itself is light in flavor, yet perfectly moist and beyond appetizing. MAKE THE CAKE MIX PER BOX INSTRUCTIONS. A very important step I think a lot of bad reviewers forewent. Excellent with this frosting: 2 cups powder sugar, 2 tablespoons cocoa powder, 2 tablespoons creamy peanut butter and 4 tablespoons milk blend well and frost away. I made these for my son’s birthday and they were divine!

so moist and so yummy. i’ll definitely make these again. i put a creamy rich chocolate icing on top.

i made the recipe as is listed but added an extra banana. awesome moist cake i also made a chocolate frosting to drizzle over. super yummy i have added this to my recipes.

Wonderful cake when you’re in a hurry. I subbed an extra banana for the oil. Frosted the cake with a combo of dry sugar-free banana pudding and fat-free chocolate Cool Whip and kept it refrigerated until ready to serve. I imagine you could do the same with a from-scratch cake.

I should have read more reviews before I made this cake because mine is dry and doesn’t taste good at all. And I did use a name brand devils food cake mix. I’m not trying it again.

A wonderful cupcake! I added 3 bananas to a measuring cup and added water until it reached the amount that was listed on the mix and then I added a cup of chopped chocolate chips, both were suggested by another member (she used mini chips, but I didn’t have any) FABULOUS!

I’ve made this twice and it’s fantastic– people can’t get enough of it. I followed the recipe as written but added some extra banana (I used 3 large ripe bananas), a tablespoon of four and 1/4 cup Greek yogurt (as we didn’t have any sour cream). I baked it in a bundt pan for 36 minutes and it was perfect, moist, yummy and best of all incredibly easy.

3 large mashed bananas, yellow cake mix, 1/3 cup cocoa (to make it chocolate), 1/3 cup water & the 3 eggs & 1/3 c. oil as directed in this recipe. Added 1/2 cup milk chocolate chips per other reviewers. Baked in a Bundt pan for 38 minutes till toothpick ready. Cooled & covered in Chocolate Ganache from this site. Teenagers comment: “This is so Bomb!” Have not tasted it yet, but 17 year old was calling his friends to come over here to taste it! Conversation overheard; “Dude, You need to come over & taste this Bomb Cake My Mom Made!”

This is a very, very yummy cake! And so easy! I found it to be light and airy, not real moist, but definitely not dry! I followed the recipe given (not adding anything to the cake itself other than what this calls for). I did make 12 cupcakes and 6 mini loaves, so the baking time was different (15 minutes for the cupcakes and 22 minutes for the loaves). I then drizzled melted white chocolate on the tops once cooled. I, definitely, will make this again!