Dairy Farmers of Canada

Banana Chocolate Chunk Cake (Cooking Club Size)

For the most yummy and moist cake, use bananas that are very ripe, with brown spots all over the peel, and mash well with a potato masher. Remind your Cooking Club members to bring along an 8-inch(20 cm) square glass baking pan to take their cakes home in.

  • Prep: 45 min
  • Cooking: 35 min - 40 min
Yields 3 8 inch (20 cm) cakes
banana chocolate chunk cake cooking club size


  • Cake
  • 1 1/2 cup (375 mL) butter softened
  • 1 1/2 cup (375 mL) sugar
  • 6 eggs
  • 1 tbsp (15 mL) vanilla extract
  • 3/4 cup (180 mL) sour cream
  • 4 1/2 cups (1.125 L) all-purpose flour
  • 2 1/2 tsp (12 mL) baking soda
  • 9 oz (270 g) semi-sweet chocolate chopped
  • 3 cups (750 mL) mashed very ripe banana
  • Icing
  • 1 1/2 cup (375 mL) butter softened
  • 4 1/2 cups (1.125 L) icing sugar
  • 9 oz (270 g) semi-sweet Chocolate melted and cooled to lukewarm
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Preheat oven to 350 ºF (180 ºC). Lightly butter three 8-inch (20 cm) square baking pans.

In a large bowl, with an electric mixer, beat butter with sugar until fluffy, scraping down the sides of the bowl occasionally. Beat in eggs, one at time and add vanilla extract. Beat in sour cream.

In a medium bowl combine flour, baking soda and chocolate. With a wooden spoon, add to butter mixture, alternately with banana stirring until flour is just incorporated. Divide equally among prepared pans, smooth tops.

Bake for 35-40 minutes, rotating pans halfway or until top springs back when lightly touched. Cool in pan on rack.


In a large bowl, with electric mixer beat butter until light. Add icing sugar and chocolate and beat until smooth. Spread evenly over cooled cakes.


Cooking Club Tips:Cool cakes completely on baking racks before icing.

To melt chocolate squares in the microwave, unwrap squares, chop and melt on Medium power for 2 to 3 minutes for two squares, stirring once. Increase time for more chocolate, stirring halfway.

Alternately, place chocolate in a bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. To make the job easier, have a club member bring along a heavy duty mixer.

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