Irresistible Banana Cake with Chocolate Buttercream Frosting

There’s something magical about the combination of ripe bananas and rich chocolate. Imagine a slice of banana cake with chocolate buttercream frosting, just waiting to melt in your mouth. The sweet aroma wafts through your kitchen, instantly transporting you to dessert heaven. pair with Creamy Lentil Tahini Pasta indulge in Purple Velvet Delight This delightful treat is perfect for any occasion, be it a birthday bash or a cozy family gathering.

And let’s be real: who can resist the tender, moist crumb of banana cake topped with velvety chocolate frosting? Each bite delivers a burst of flavor, making it an unforgettable experience. serve with Baked French Dip Biscuits Trust me; once you try this recipe, you’ll want to make it every week—if not more often!

My friends still rave about the time I brought this banana cake to our potluck. You would think I had invented fire or something equally groundbreaking!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ripe Bananas: Use soft, speckled bananas for maximum sweetness and moisture in your cake.

• All-Purpose Flour: A staple for baking; ensure it’s fresh for the best texture.

• Sugar: Granulated sugar adds sweetness; feel free to adjust according to your taste preferences.

• Baking Powder: This helps your cake rise beautifully; don’t skip it!

• Baking Soda: Adds extra lift and helps develop that lovely flavor profile.

• Eggs: Room temperature eggs create a fluffier batter when combined with other ingredients.

• Unsalted Butter: Use softened butter for easy mixing; it also adds richness.

• Cocoa Powder: Choose high-quality cocoa powder for deep chocolate flavor in your frosting.

• Heavy Cream: For that luscious texture in the frosting; you won’t regret using it!

• Vanilla Extract: A splash enhances all flavors beautifully; never underestimate vanilla!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Oven and Cake Pans: Preheat oven to 350°F (175°C) and grease two round 9-inch baking pans with nonstick spray. Remember: no one likes a stuck cake!

Mash Those Bananas!: In a bowl, mash 3-4 ripe bananas until smooth. Leave some chunks for added texture if you like surprises in your bite!

Create the Batter Base: In another bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy—about 3 minutes should do.

Add Eggs One by One!: Beat in 2 large eggs one at a time into the butter-sugar mixture until fully incorporated. You’ll see that beautiful glossy sheen forming!

Mix Dry Ingredients Together: In a separate bowl, whisk together 2 cups of flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and a pinch of salt until evenly mixed.

Combine all Elements!: Gradually add dry ingredients into the wet mixture while alternating with mashed bananas until just combined—don’t overmix unless you want banana bread instead!

Now that you’re armed with these steps, get ready to enjoy banana cake bliss! try these Samoas Cookies.

Perfecting the Cooking Process

For the best results, start by creaming the butter and sugar together before adding mashed bananas. Bake at 350°F (175°C) for 25-30 minutes for a moist texture.

Add Your Touch

Feel free to add chopped nuts or chocolate chips to the batter for extra texture. You might also consider swapping regular flour with whole wheat flour for a healthier option.

Storing & Reheating

Store leftover banana cake in an airtight container at room temperature for up to three days. Reheat slices in the microwave for 10-15 seconds if you prefer it warm.

When I first made this banana cake, my friends devoured it in seconds! Their compliments about the frosting made me realize that chocolate and banana are a match made in heaven.

FAQ

Can I use frozen bananas for banana cake with chocolate buttercream frosting?

For more inspiration, check out this Irresistible Caramel Toffee Crunch Cake recipe.

Yes, thawed frozen bananas work great and are usually sweeter than fresh ones.

How do I know when my banana cake is done baking?

Insert a toothpick into the center; it should come out clean or with a few crumbs attached.

Can I make this recipe gluten-free?

Absolutely! Substitute regular flour with a gluten-free blend for delicious results.

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Banana Cake with Chocolate Buttercream Frosting

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• Author: Larissa W.
• Total Time: 45 minutes
• Yield: Approximately 10 servings 1x

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Description

Banana cake with chocolate buttercream frosting is a delightful dessert that perfectly balances the sweetness of ripe bananas with rich, creamy chocolate. This moist and tender cake is ideal for any occasion, from birthdays to cozy family gatherings. With its irresistible flavor and beautiful presentation, it’s sure to impress your guests and leave them wanting more. Easy to make, even novice bakers can achieve delicious results. Get ready for a slice of dessert heaven!

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Ingredients

Scale 1x2x3x

• 3–4 ripe bananas (about 1 ½ cups mashed)
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter (softened)
• 2 large eggs
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup cocoa powder (for frosting)
• 3 tbsp heavy cream (for frosting)
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C) and grease two round 9-inch baking pans.
2. In a bowl, mash the ripe bananas until smooth.
3. In a separate bowl, cream together softened butter and sugar until light and fluffy.
4. Beat in eggs one at a time until fully incorporated.
5. In another bowl, whisk together flour, baking powder, baking soda, and salt.
6. Gradually add dry ingredients to the butter mixture while alternating with mashed bananas until just combined.
7. Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 20g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 50mg