Easy single layer Banana Cake with Chocolate Frosting! Light and fluffy cinnamon scented banana cake is topped with a rich and dreamy chocolate cream cheese frosting. A swoon-worthy and crowd-pleasing dessert!
It's no secret how much I love banana bread and cakes! They're so easy to make, full of flavor and always hits the spot.
If you love banana desserts as much as I do, get your fix with my Banana Espresso Cupcakes, Chocolate Marbled Banana Bread and Banana Chocolate Chip Cake!
Jump to:
♡ Why You Will Love This Banana Cake With Chocolate Frosting
- Banana + Chocolate. A classic pairing! The fruity sweetness of bananas combined with rich chocolate creates a flavor combo that's hard to resist.
- Single Layer Cake. One layer cakes are so easy to whip up and decorate, making it perfect for any beginner baker. For more single layer cakes, check out my Raspberry Almond Cake and Malted Chocolate Sheet Cake!
- Easy to make. You just need one bowl and a whisk for the banana cake. And the frosting comes together in mere minutes.
- Light and fluffy. A combination of overripe moist banana, buttermilk and oil creates a soft and moist banana cake.
- Freezes and thaws so well, even with the cream cheese frosting! You can read notes on how to freeze this cake in the "storage" section below.
Ingredient Notes
Here are some notes about all the ingredients used in this Banana Cake with Chocolate Frosting. Quantities and full instructions are in the recipe card below!
Banana Cake
- Flour - We're keeping it simple with all-purpose flour (plain flour)
- Cinnamon - Adding ground cinnamon really kicks it up a notch in terms of flavor.
- Baking Powder + Baking Soda - Adds lift and creates a light texture.
- Salt - A flavor enhancer.
- Bananas - Use really ripe bananas. Not only will it add bold banana flavor, it will also add sweetness and moisture.
- White Granulated Sugar + Brown Sugar - Adds sweetness and moisture.
- Neutral Oil + Melted Butter - The oil Makes the cake light and moist and the butter adds flavor.
- Whole Large Eggs - Adds structure and helps the batter emulsify.
- Vanilla Extract or Vanilla Paste - For flavor.
- Buttermilk - The acid in the buttermilk creates a fluffy interior crumb.
Cream Cheese Chocolate Frosting
- Cream Cheese - Make sure to use a cream cheese brick, not whipped cream cheese or cream cheese spread.
- Unsalted Butter - Adds buttery richness.
- Fine Salt - Cuts the sweetness.
- Vanilla - Adds flavor.
- Powdered Sugar - Also known as icing sugar or confectioners' sugar.
- Unsweetened Cocoa Powder - I'm using a dark cocoa powder for rich chocolate flavor, but you can use unsweetened natural cocoa powder.
- Milk - Thins out the frosting.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make the best Banana Cake with Chocolate Frosting! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Combine Dry Ingredients - In a medium bowl, combine all-purpose flour, baking powder, baking soda, cinnamon and fine salt. Set aside.
Step 2. Mash the Bananas - In a large bowl, finely mash the bananas with a fork or electric mixer.
Step 3. Combine Wet Ingredients - Add the white sugar, brown sugar, eggs, oil and vanilla and whisk until well combined.
Step 4. Add Buttermilk - Then, mix in the buttermilk.
Step 5. Mix in Dry Ingredients - In 2 additions, sift the flour mixture into the wet ingredients and whisk until just combined. Do not over mix.
Step 6. Pour the cake batter into an 8-inch (23 cm) square pan, lined with parchment paper.
💡TIP! Don't forget to sift the dry ingredients! Sifting will give you a nice even crumb and creates a light texture. It will also prevent you from over mixing the batter!
Step 7. Bake - Bake at 350ºF (176ºC) for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow to cool on a wire rack for 10 to 15 minutes, then remove from the pan and cool completely.
Step 8. Make Chocolate Frosting - In a large mixing bowl, add softened cream cheese, softened butter, vanilla and fine salt. Whip until light and fluffy. You can use a stand mixer fitted with a paddle attachment or a hand-held electric mixer.
Step 9. Add Powdered Sugar - Sift in the powdered sugar and unsweetened cocoa powder, along with a bit of milk.
Step 10. Starting on low speed, whisk everything frosting until you reach your desired consistency. If you'd like a thinner chocolate frosting, add a bit more milk.
Step 11. Frost and Serve - Once the cake is completely cooled, slather the top with the chocolate frosting. Serve immediately and enjoy!
Substitutions
- Buttermilk - If you do not have any, you can substitute by mixing ½ cup of whole milk with 1 teaspoon of vinegar or lemon juice. Allow to curdle for 5 minutes before using. You can also just use plain whole milk if you're in a pinch.
- Neutral Oil - Options include, avocado oil, canola oil, grapeseed oil, refined coconut oil, sunflower oil or vegetable oil. I've also used light olive oil. The cinnamon should mask any flavor the oil may have.
- Cinnamon - If you don't have any on hand, you can substitute with 1 teaspoon of espresso powder.
Variations
- Add Chocolate Chips - Feel free to add some mini chocolate chip or chocolate chunks into the banana cake batter.
- Add Nuts - If you'd like some texture, you can add walnuts or pecans into the batter.
- Gluten Free Option - If you are gluten-free, you can use a 1-to-1 cup gluten-free flour blend. Please let me know how it turned out for you!
Key Equipment
- Electric Mixer - You'll need a stand mixer or hand-held mixer to make the frosting.
Storage
- Room Temperature - If frosted, store in an airtight container at room temperature for 1 day. Unfrosted cakes can be stored for up to 3 days on the counter.
- Refrigerator - Store frosted cake in an airtight container for up to 5 days in the fridge. Thaw at room temperature before serving.
- Freezer - Cool individual slices completely (frosted or unfrosted), then wrap each piece in plastic wrap and store in a freezer bag for up to 2 months. Thaw overnight in the fridge and then bring to room temperature before enjoying or thaw directly from the freezer onto the counter. It will only take 1 to 2 hours, depending on how thick your cake slices are.
💡Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams rather than in volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Use overripe bananas - Super soft ugly brown bananas are best. Not only does it add a nice sweetness, it will add so much banana flavor.
Use room temperature ingredients to ensure a smooth batter. This includes the buttermilk and eggs.
Do not overmix the batter. Overmixing will activate the gluten in the flour and can make your cake tough.
Use a metal pan. Glass or ceramic pans do not bake as evenly and take longer to bake.
FAQ
Yes, you can! It will take about 35 to 40 minutes to bake and the cake will be a little taller too. Don't forget to tent the top of the cake with foil after 25 minutes to prevent it from becoming to browned.
Yes. Banana cake tends to be lighter in texture, while banana bread is a bit more dense and not as sweet.
Yes, if you are gluten-free, you can use a 1-to-1 cup gluten-free flour blend.
You May Also Like
Did you try this recipe? Please consider leaving a 5-star rating and review below and tag me on Instagram @shortstackkitchen. This provides helpful feedback to myself and other readers. Thank you so much!
📖 Recipe
Banana Cake with Chocolate Frosting
INGREDIENTS
Banana Cake
- 1 ½ Cups (180g) All-Purpose Flour
- 1 ¼ Teaspoon Ground Cinnamon
- ¾ Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- ½ Teaspoon Fine Salt
- 1 Cup (227g) Mashed Bananas, 2 large ripe bananas
- ½ Cup (100g) Granulated White Sugar
- ⅓ Cup (67g) 67g Light Brown Sugar packed
- 2 Whole Large Eggs room temp
- ¼ Cup (50g) Neutral Oil (like avocado, canola or vegetable oil)
- 2 Tablespoons (28g) Unsalted Butter melted
- 1 Teaspoon Vanilla Paste or Extract
- ½ Cup (113g) Lowfat Buttermilk (I used 2%) room temp
Chocolate Cream Cheese Frosting
- 5 Ounces (142g) Full-Fat Cream Cheese (Block, not tub) room temp
- ¼ Cup (56g | 4 Tablespoons ) Unsalted Butter room temp
- ⅛ Teaspoon Fine Salt
- 1 Teaspoon Vanilla Paste or Extract
- 1 ¾ to 2 Cups (169g to 227g) Powdered Sugar
- ½ Cup (42g) Unsweetened Cocoa Powder
- 2 to 4 Tablespoons Milk or Cream
Instructions
- Position a rack in the center of the oven and preheat to 350ºF (180ºC). Grease and line an 8-inch (20cm) square or round cake pan with parchment paper; set aside. see note below
- Combine Dry Ingredients - In a medium bowl, combine all-purpose flour, baking soda, baking powder, cinnamon and fine salt. Set aside. 1 ½ Cups (180g) All-Purpose Flour1 ¼ Teaspoon Ground Cinnamon¾ Teaspoon Baking Soda½ Teaspoon Baking Powder½ Teaspoon Fine Salt
- Combine Wet Ingredients - In a large bowl, finely mash the bananas with a fork or an electric mixer. Add the white sugar, brown sugar, eggs, oil and vanilla and whisk until well-combined. Then mix in the buttermilk.1 Cup (227g) Mashed Bananas, 2 large ripe bananas½ Cup (100g) Granulated White Sugar⅓ Cup (67g) 67g Light Brown Sugar2 Whole Large Eggs¼ Cup (50g) Neutral Oil (like avocado, canola or vegetable oil)2 Tablespoons (28g) Unsalted Butter1 Teaspoon Vanilla Paste or Extract½ Cup (113g) Lowfat Buttermilk (I used 2%)
- Combine Wet Ingredients & Dry Ingredients - In 2 additions, sift the flour mixture into the wet ingredients and stir until just combined. Do not over mix.
- Bake - Pour the cake batter into your prepared cake pan and bake for about 30 to 35 minutes. It's ready when a toothpick inserted into the center of the cake comes out clean. Allow to cool on a wire rack for 15 minutes, then remove from the pan and cool completely.
- Make Chocolate Frosting - In a large mixing bowl, add room temp cream cheese, room temp butter, vanilla and fine salt. Whip on high speed until light and fluffy, about 2 minutes. You can use a stand mixer fitted with a paddle attachment or a hand-held electric mixer.5 Ounces (142g) Full-Fat Cream Cheese (Block, not tub)¼ Cup (56g | 4 Tablespoons ) Unsalted Butter1 Teaspoon Vanilla Paste or Extract⅛ Teaspoon Fine Salt
- Sift in the powdered sugar and unsweetened cocoa powder and 2 tablespoons of milk. Starting on low speed and then gradually increasing to medium speed, whisk the ingredients until combined. If you'd like a thinner frosting, add a bit more milk. Taste. If it's too sweet you can add a little more salt.1 ¾ to 2 Cups (169g to 227g) Powdered Sugar½ Cup (42g) Unsweetened Cocoa Powder2 to 4 Tablespoons Milk or Cream
- Frost and Serve - Once the cake is completely cooled, slather the top with chocolate frosting. You can also frost the sides as well. Serve immediately and enjoy!
Notes
Hadil Rz says
I tried this recipe, and it came out so good! It was moist and rich and warm with the banana flavor and the chocolate added more rich taste to it
Lisa Flinn says
I'm so happy you enjoyed this cake, Hadil! Chocolate and bananas are a match made in heaven! Happy Baking ❤️