Enjoy a soft and moist banana cake topped with creamy chocolate frosting. This easy homemade recipe is perfect for dessert, an afternoon snack or any special occasion. Made with ripe bananas and simple pantry ingredients, it's rich in flavor, incredibly tender and easy to prepare.
If you love the combination of sweet bananas and creamy chocolate, this cake is perfect for you. Made with just five simple ingredients, the banana cake batter comes together quickly and bakes into a soft, moist cake with delicious homemade flavor. Once cooled, it's topped with a rich and creamy chocolate frosting that makes every bite even more irresistible.
Whether you're serving it as a family dessert, for a birthday celebration or alongside a cup of coffee, this easy banana cake is guaranteed to impress. The best part is that it uses simple pantry ingredients and comes together with minimal effort.
If you enjoy homemade cakes with rich and creamy toppings, be sure to try this Cocoa Cake with Cream and Berries, Homemade Strawberry Cream Cake, and Brigadeiro Cake. They're easy to make, incredibly delicious and perfect for birthdays, family gatherings or whenever you're craving a special homemade dessert.
Ingredients for Moist Banana Cake with Chocolate Frosting
Here you'll find all the ingredients needed to make this recipe:
- Bananas - Add natural sweetness, moisture and the characteristic banana flavor.
- All-purpose flour - Forms the structure of the cake, providing stability while keeping the texture light and fluffy.
- Brown sugar - Sweetens the cake and adds a subtle caramel flavor.
- Eggs - Bind the ingredients together, provide structure and contribute to a light and airy texture.
- Baking powder - Acts as the leavening agent, helping the cake rise and become soft and fluffy.
- Cocoa powder - Gives the chocolate frosting its rich chocolate flavor and intense color.
- Powdered sugar - Sweetens the frosting and creates a smooth, creamy consistency.
- Milk - Adds moisture to the frosting, making it soft, spreadable and creamy.
- Butter - Adds creaminess and flavor to the frosting.
For the Cake:
For the Frosting:
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
How to Make Moist Banana Cake with Chocolate Frosting
Step 1: For the Cake:
Preheat the oven to 150ºC (300ºF). Grease a 22 cm x 7 cm (8⅔ x 2¾-inch) round cake pan with butter and dust with flour. Shake out any excess flour to ensure the cake releases easily after baking.
Step 2: Using an electric mixer, beat on medium speed the eggs and brown sugar until obtain a smooth and homogeneous mixture. Peel the bananas and mash them with a fork until a smooth puree. Add the mashed bananas to the egg mixture and beat for 3 to 4 minutes, or until fully incorporated.
Step 3: Reduce the mixer speed to low, then gradually add the flour and baking powder mixture, beating just until a smooth, creamy batter forms. Avoid overmixing to ensure the cake remains light and fluffy.
Step 4: Pour the batter into the prepared cake pan and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven.
Step 5: Once the cake is baked, remove it from the oven and let it cool in the pan for 5 to 10 minutes. Carefully invert it onto a serving plate or wire rack and allow it to cool completely before adding the chocolate frosting.
Step 6: For the Frosting:
Using an electric mixer, beat on low speed the butter, milk, and powdered sugar until smooth and well combined. Add the cocoa powder and continue beating until the frosting is creamy, light, and spreadable. If necessary, beat for an additional minute to obtain a smooth and creamy consistency.
Step 7: Using a long serrated knife, carefully slice the cake horizontally in half. Spread a layer of the chocolate cream evenly over the bottom half, then place the top half back on the cake. Finish by spreading the remaining cream evenly over the top and sides with a spatula for a smooth, even finish.
Step 8: Garnish with chocolate shavings and serve the cake cold for the best flavor and texture. Store the cake in the refrigerator.
Tips for Moist Banana Cake with Chocolate Frosting
• Use ripe bananas for maximum sweetness and moisture.
• Beat the eggs and sugar until light and fluffy cream.
• Avoid overmixing after adding the flour.
• Allow the cake to cool completely before frosting to prevent the chocolate cream from melting.
• Garnish with chocolate shavings, cocoa powder or sliced bananas just before serving.
FAQs
Can I use overripe bananas?
Yes. Overripe bananas are ideal because they're naturally sweeter, softer and provide the best banana flavor.
How should I store banana cake with chocolate frosting?
Store the cake in an airtight container in the refrigerator for up to 2 to 3 days (cut the cake into slices).
Why is my banana cake dry?
Overbaking is the most common cause. Start checking if it's cooked a few minutes before the suggested baking time by inserting a toothpick into the center.
You May Also Like
- Chocolate apple cake (with chocolate topping)
- Banana pear upside down cake
- Banana bread
- Chocolate banana bread
- Easy moist chocolate cake
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Moist Banana Cake with Chocolate Frosting
Enjoy a soft and moist banana cake topped with creamy chocolate frosting. This easy homemade recipe is perfect for dessert, an afternoon snack or any special occasion. Made with ripe bananas and simple pantry ingredients, it's rich in flavor, incredibly tender and easy to prepare.
5.00 from 2 reviews
- 2 medium bananas
- 200 grams (1 1/2 cups) all-purpose flour
- 150 grams (about 1 cup) brown sugar
- 5 medium eggs
- 1 teaspoon baking powder
- 5 tablespoons cocoa powder
- 150 grams (1 cup) powdered sugar
- 100 ml (1/2 cup) milk
- 100 grams (1/2 cup) butter
- For the Cake:
Preheat the oven to 150ºC (300ºF). Grease a 22 cm x 7 cm (8⅔ x 2¾-inch) round cake pan with butter and dust with flour. Shake out any excess flour to ensure the cake releases easily after baking. - Using an electric mixer, beat on medium speed the eggs and brown sugar until obtain a smooth and homogeneous mixture. Peel the bananas and mash them with a fork until a smooth puree. Add the mashed bananas to the egg mixture and beat for 3 to 4 minutes, or until fully incorporated.
- Reduce the mixer speed to low, then gradually add the flour and baking powder mixture, beating just until a smooth, creamy batter forms. Avoid overmixing to ensure the cake remains light and fluffy.
- Pour the batter into the prepared cake pan and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven.
- Once the cake is baked, remove it from the oven and let it cool in the pan for 5 to 10 minutes. Carefully invert it onto a serving plate or wire rack and allow it to cool completely before adding the chocolate frosting.
- For the Frosting:
Using an electric mixer, beat on low speed the butter, milk, and powdered sugar until smooth and well combined. Add the cocoa powder and continue beating until the frosting is creamy, light, and spreadable. If necessary, beat for an additional minute to obtain a smooth and creamy consistency. - Using a long serrated knife, carefully slice the cake horizontally in half. Spread a layer of the chocolate cream evenly over the bottom half, then place the top half back on the cake. Finish by spreading the remaining cream evenly over the top and sides with a spatula for a smooth, even finish.
- Garnish with chocolate shavings and serve the cake cold for the best flavor and texture. Store the cake in the refrigerator.
INGREDIENTS
- For the Cake:
- For the Frosting:
