Banana cake with Chocolate Frosting
This Banana Cake with Chocolate Frosting is incredibly moist and tender, packed with ripe banana flavor in every bite. It’s finished with a rich, creamy chocolate cream cheese frosting that makes it feel extra indulgent.
Ingredients
Banana Cake
- 2 (228 g) large banana, very ripe (about 1 cup, mashed) see notes
- 6 tablespoon (84 g) unsalted butter melted
- ½ cup (100 g) dark brown sugar
- ⅓ cup (66 g) granulated sugar
- 2 large eggs room temperature
- 3 tablespoon vegetable oil
- 1½ teaspoon vanilla extract
- ½ cup (120 g) buttermilk see notes
- 1½ cups (180 g) all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Chocolate Frosting
- 4 oz. full fat brick cream cheese cold, straight out of the fridge
- 4 tablespoon (56 g) unsalted butter, room temperature
- 2 tablespoon (16 g) cocoa powder
- 1 cup (120 g) powdered sugar
- ¼ teaspoon salt
- ½ cup (100 g) semi-sweet chocolate chips melted
Instructions
Banana Cake
- Prep: Preheat the oven to 350℉ and line an 8x8 baking pan with parchment paper and set aside. Mash the banana and set aside.2 (228 g) large banana, very ripe (about 1 cup, mashed)
- Mix dry ingredients: In a bowl, combine flour, baking powder, baking soda, salt, nutmeg and cinnamon, mix and set aside.1½ cups (180 g) all purpose flour, 1½ tsp cinnamon, ¼ tsp nutmeg, ¾ tsp baking soda, ½ tsp baking powder, ½ tsp salt
- Mix Wet Ingredients: In a large bowl, add the slightly cooled melted butter and sugars and mix until well combined. Then add the eggs, oil, vanilla extract and mix. Then add the mashed bananas and buttermilk, and mix until incorporated.½ cup (100 g) dark brown sugar, ⅓ cup (66 g) granulated sugar, 2 large eggs, 3 tbsp vegetable oil, 1½ tsp vanilla extract, ½ cup (120 g) buttermilk, 6 tbsp (84 g) unsalted butter
- Combine: Sift in the dry ingredients and mix until just incorporated. Do not over mix.
- Pour & Bake: Pour into the prepared pan and bake for 30-35 minutes, until a toothpick inserted comes out clean. Depending on your oven, it could take more or less time. If you feel like the top is browning too much, cover it loosely with foil. Start checking at 25 minutes.
- Remove from the oven and let cool completely.
Chocolate Frosting
- Beat: In a stand mixer fitted with a paddle attachment (you could use a hand mixer), beat the butter and cream cheese until smooth and light in color, about 2-3 minutes. Add the salt, cocoa powder, then powdered sugar ½ cup at a time and beat on low until completely combined. Add the (cooled) melted chocolate and beat until combined, then increase the speed and beat until smooth and fluffy, for 2-3 minutes.If the frosting is too stiff, add a splash of milk or heavy cream to thin it out a little and beat for another minute.4 oz. full fat brick cream cheese, 4 tbsp (56 g) unsalted butter, room temperature, 2 tbsp (16 g) cocoa powder, 1 cup (120 g) powdered sugar, ¼ tsp salt, ½ cup (100 g) semi-sweet chocolate chips
- Frost: Once cake is completely cooled, top with the frosting.
- Store cake covered in the refrigerator.
Notes
Ripe bananas: If you don't have any ripe bananas but want to make this recipe, bake bananas on a lined baking sheet at 350 degrees F. for about 15 minutes until the peels are black.
Buttermilk: If you don't have any buttermilk on hand, add ½ tablespoon of vinegar to milk and let it sit and curdle for 5 minutes.
Nutrition
Calories: 500kcalCarbohydrates: 63gProtein: 5gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 84mgSodium: 422mgPotassium: 233mgFiber: 2gSugar: 43gVitamin A: 651IUVitamin C: 2mgCalcium: 77mgIron: 2mg
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