This banana cake with chocolate frosting is super tender, moist, and decadent. A single-layer cake that’s super easy to make and frost!
Looking for more delicious cake recipes? Check out this Southern red velvet cake and crack cake.
I recently made banana cake with cream cheese frosting and knew that it would taste even better with chocolate buttercream frosting! This cake is without a doubt, one of my all-time favorites!
INGREDIENT NOTES
SEE RECIPE CARD BELOW FOR INGREDIENT QUANTITIES AND INSTRUCTIONS.
- Bananas – You’ll need 3 ripe bananas, the bananas should be very soft and freckled. Fresh bananas won’t work for this recipe, just let them sit on your counter for a few days.
- Buttermilk – Don’t substitute it with regular milk. You’ll need buttermilk for an extra fluffy cake.
- Unsalted Butter – You’ll need melted butter for the cake and softened butter for the chocolate frosting.
- Brown Sugar -Make sure it’s soft, if the brown sugar is hard it means it isn’t fresh. The key to a delicious cake is fresh ingredients.
- Eggs – Take the eggs out of the fridge one hour before baking. You’ll want them to be at room temperature for even baking.
IMPORTANT RECIPE TIPS
- Allow the cake to cool completely before frosting, otherwise, the frosting will melt.
- Don’t overbake the cake, not even for 1 minute.
- You’ll want to preheat your oven to 350 degrees F, but the second you place the cake in the oven you’ll want to decrease the temperature to 275 degrees F.
- If the chocolate frosting is too thick, add more milk and mix it on high speed until fluffy. Taste it and add more powdered sugar if it’s too chocolaty for your liking.
HOW LONG DO I BAKE THE CAKE FOR?
You’ll want to bake the cake for 60 minutes at 275 degrees F. but also keep in mind that every oven is different. Place a toothpick in the center of the cake, and if it comes out clean, it’s fully cooked.
STORAGE
I highly recommend baking this cake in a 9×13 baking dish that comes with a lid. Once the cake is frosted, cover it up immediately. This cake should stay fresh for up to 3-4 days at room temperature, but it’s crucial that you cover it.
MORE DELICIOUS RECIPES YOU MIGHT ENJOY…
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Banana Cake with Chocolate Frosting
Ingredients
- 3 ripe bananas
- 3 cups all-purpose flour
- 1 & ½ cups buttermilk
- 1 & ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter melted
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 eggs room temperature
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 batch chocolate buttercream frosting
Instructions
- Preheat oven to 350 degrees F. and grease a 9×13 baking dish.
- In a large bowl, mix the all-purpose flour, cinnamon, salt, and baking soda. Set it aside.
- Add the bananas to a stand mixer and mix until smooth. Add the granulated sugar, brown sugar, and vanilla extract until well combined.
- Add the melted butter slowly and mix until well incorporated then add the eggs one at a time.
- Add the flour mixture to the egg mixture alternating with the buttermilk. Don't overmix! Mix until well combined.
- Pour the cake batter into the prepared baking dish and place it in the oven. Immediately reduce the heat to 275 degrees F and bake for 60 minutes. Don't overbake.
- Once the 60 minutes are up, remove the cake from the oven and let it cool completely.
- Frost the cake with the chocolate frosting and decorate with banana slices, if desried. Enjoy!
Notes
- You’ll want to preheat your oven to 350 degrees F, but the second you place the cake in the oven you’ll want to decrease the temperature to 275 degrees F.
- If the chocolate frosting is too thick, add more milk and mix it on high speed until fluffy. Taste it and add more powdered sugar if it’s too chocolaty for your liking.
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