This recipe is very easy to make. 4 soft and moist banana cake layers frosted with chocolate cream cheese frosting.
The cake batter is prepared in a couple of minutes. Stir eggs, brown sugar, oil, mashed bananas, and vanilla until combined. Then stir in flour, baking powder, salt, and cinnamon to combine. Pour into two baking pans and bake.
I always layer the sides and the bottom of my pans with parchment paper because it is so easy to remove the cake from the pans after baking and chilling the cake. Literally just invert the pan on your hand, and the cake comes out on its own. If the paper didn’t cover the whole pan accurately, maybe you need to jiggle the pan a little bit.
Cutting off the uneven cake tops creates a flat surface and helps that your cake is straight. You can skip that if you don’t mind. But I have to say that it makes frosting the cake much easier.
I really love buttercream, but this time I decided to go with a cream cheese frosting. It fits the banana cake perfectly. It is not overly sweet, and the consistency is super creamy.
Just beat butter, cream cheese, and vanilla until creamy. Sift in powdered sugar and cocoa. Stir until creamy and smooth. Add salt to your taste. If the frosting is too thick, you can lighten it with 1-2 tablespoon of milk. If it is too soft, add more powdered sugar.
You may also like Banana Nut Muffins, Bananas Foster Cake, or Chocolate Banana Muffins.
Banana Chocolate Cake
Ingredients
Cake
- 4 large eggs
- ½ cup brown sugar (100g)
- 1 cup vegetable oil (240ml)
- 15 oz mashed bananas (425g)
- 1 vanilla bean* (or 1 teaspoon vanilla extract)
- 2 cups all-purpose flour (270g)
- 4 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon cinnamon
Frosting
- ½ cup butter (113g)
- 1 cup cream cheese (8oz / 226g)
- 1 vanilla bean* (or 1 teaspoon vanilla extract)
- 3 cups powdered sugar (360g)
- ½ cup unsweetened cocoa powder (42g)
- pinch of salt
- 1-2 tablespoon milk (if needed)
Video
Instructions
- Preheat oven to 350°F (175°C). Line the bottom and the sides of three 8" (20cm) spring pans with parchment paper. Set aside.
- Make the cake: In a large mixing bowl, using a handheld or stand mixer fitted with a paddle attachment, stir eggs, brown sugar, oil, mashed bananas, and vanilla* on medium speed until smooth and well combined for about 2 minutes. Stir in flour, baking powder, salt, and cinnamon just to combine. Pour the batter into the three prepared pans equally (using a kitchen scale is most accurate). Bake for about 16-18 minutes or until a toothpick centered in the middle comes out clean. Let cool to room temperature.
- Make the frosting: In a large mixing bowl, using a handheld or stand mixer fitted with a paddle attachment, whisk butter, cream cheese, and vanilla* on medium speed until creamy about 2-3 minutes. Sift in powdered sugar and cocoa and stir until well combined and creamy. Add salt to your taste and stir to combine. If the frosting is too firm, add 1 tablespoon milk at the time until you reach a smooth and creamy consistency. 1-2 tablespoon milk will be enough. If the frosting is too soft, add more powdered sugar. Watch the video to see the consistency of the frosting.
- Cut a thin layer off the tops of your cakes to create a flat surface. Place one cake layer on a cake stand, turner, or serving plate. Spread ⅓ of the frosting over the cake. Repeat one more time. Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill 4 hours in the fridge or overnight. Store leftovers in an airtight container in the fridge up to 3 days.
Viktoria
Tried to bake this cake for my sister´s birthday and it was DELICIOUS. Great recipe! The cake was soft and tasted like banana bread. The combination with chocolate frosting made it all even better. Thank you for this recipe!
Stacey J
I have made this cake recipe a couple of times. A definite crowd pleaser— you won’t regret it!!
If you don’t have enough cake pans, opt to make them yourself with aluminum foil.
Susanne
Possible to change cream cheese on marscapone?
Sabine
Yes, absolutely. Substitute 1:1. It will taste differently, but surely delicious.
Lorraine Warnakula
Hi, I'm going for a competition with your recipe too.. Wish me good luck ??
Sabine
Best of luck! I hope you win!
V
This cake sounds delicious and I love the beautiful, rustic finish. What kind of buttercream frosting would you recommend for this? I want to make it for a friend that seems to prefer this.
Sabine
I would go with chocolate buttercream. The milk chocolate buttercream of this recipe would fit perfectly: https://www.alsothecrumbsplease.com/triple-chocolate-ombre-cake/
Do the same amount of frosting but just milk chocolate or the chocolate you prefer.
Yogesh
Looking soo beautiful
Sabine
Thank you so much!