Ingredients
Scale
- 1 box (15.25 oz) Chocolate Cake Mix
- 3 to 4 large overripe bananas, mashed
- 3/4 cup unsalted butter, thinly sliced or melted
- Optional: 1/2 cup chocolate chips for extra indulgence
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray or a thin layer of butter to ensure easy serving later. Peel your overripe bananas and place them in a bowl, mashing them with a fork until they reach a chunky but spreadable consistency.
- Spread the mashed bananas evenly across the bottom of the prepared baking dish. If you are using the optional chocolate chips, sprinkle them directly over the banana layer. This creates a rich, fruity foundation that will infuse the cake mix with moisture as it bakes.
- Pour the dry chocolate cake mix evenly over the banana layer. Use a spatula to level it out, but do not stir the layers together. Place the thin slices of butter over the entire surface of the dry cake mix, covering as much area as possible. Alternatively, pour melted butter slowly and evenly over the top to ensure no dry spots remain.
- Place the dish in the center rack of the oven and bake for 35 to 40 minutes. You will know it is done when the top is set and the edges are slightly bubbling. Remove from the oven and let it cool for at least 10 to 15 minutes. This rest period allows the “dump” layers to set into a cohesive, moist cake structure.
- Scoop warm portions of the cake into bowls. For a truly bakery-style experience, serve it with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. The contrast between the warm chocolate and cold cream is irresistible.
- Cook Time: 50 minutes