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Chocolate Banana Poke Cake

A moist and irresistible cake combining chocolate and bananas, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box chocolate cake mix (plus ingredients listed on the box)
  • 3 pieces ripe bananas, mashed
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 pieces eggs
For the Filling
  • 1 box chocolate instant pudding mix
  • 2 cups milk
For the Topping
  • 1 container whipped topping (or homemade whipped cream) Use store-bought for convenience.
  • Chocolate shavings or banana slices for garnish Optional, but highly recommended!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine chocolate cake mix, mashed bananas, water, vegetable oil, and eggs. Whisk until well blended.
Baking
  1. Pour the batter into a greased 9x13-inch baking dish and bake according to package instructions (typically 25-30 minutes), or until a toothpick insert in the center comes out clean.
  2. Allow the cake to cool for about 10 minutes after baking.
Poking and Filling
  1. Once cooled, poke holes all over the surface of the cake with a fork.
  2. In a separate bowl, whisk together the chocolate pudding mix and milk until it thickens, then pour it over the poked cake.
Chilling and Topping
  1. Cover the cake and refrigerate for at least 2 hours, or overnight.
  2. Before serving, spread whipped topping over the cake and optionally sprinkle with chocolate shavings or banana slices.

Notes

This cake is perfect for using ripe bananas. Feel free to get creative by adding nuts or caramel sauce.