Banana Cake With Chocolate Buttercream

I promise when I tell you this is probably my absolute favorite and new go-to cake recipe. Simply put – it’s a Banana Cake with a Chocolate Buttercream but it is SO much more than that. It’s beauty and grace and everyone should try this cake at least once.

Banana Cake With Chocolate Buttercream Ingredients

This cake, like you may have already guessed calls for very ripe bananas. Ripe bananas are not only easier to mash and work with but they are so much sweeter. This makes them perfect for all sorts of banana desserts – or in this case specifically, Banana Cake with Chocolate Buttercream 🙂

The Chocolate Buttercream used in this recipe pairs PERFECTLY with this cake. But if you wanted to swap it out for a vanilla buttercream, or maybe a cinnamon, or peanut butter buttercream then you 100% do you. No judgement here! You can also skip out on the frosting completely if you’re not a big icing person – this cake is so damn delicious it can be enjoyed just as much on its own.

Banana Cake With Chocolate Buttercream Decorating

This cake is simply amazing on its own so I didn’t want to go crazy with the decorating. I used the back of my spoon to make wavey patterns on the top and I was thrilled with the outcome. If you wanted to use a piping tip to decorate the top of the cake, it’s always an option. You can also use an offset spatula or butterknife to spread the Chocolate Buttercream for a more clean and even finish.

Banana Cake With Chocolate Buttercream Serving

This cake is so delicious that it just didn’t feel right to slice them any smaller…and yet you will still find yourself going for a second piece. I sliced these in large square pieces for everyone to enjoy. But as always…you – do – you 🙂

Banana Cake With Chocolate Buttercream

5 from 3 votes

Recipe by Maddison Koutrouba – thesqueakymixer.com

Servings

12-15

servings

Cooking time

40

minutes

Total time

2

hours 

Cook Mode

Keep the screen of your device on.

Ingredients

• 1 3/4 cups 1 3/4 mashed ripe bananas (3-4 bananas)

• 3 cups 3 all-purpose flour

• 1 tsp. 1 baking soda

• 1 tsp. 1 baking powder

• 1 tsp. 1 ground cinnamon

• 1/4 tsp. 1/4 salt

• 3/4 cups 3/4 unsalted butter, softened

• 1 cup 1 sugar

• 1/2 cup 1/2 light brown sugar

• 3 3 eggs

• 2 1/2 tsp. 2 1/2 vanilla extract

• 1 1/2 cups 1 1/2 whole milk

• Chocolate Buttercream

• 1 cup 1 unsalted butter, softened

• 2 3/4 cups 2 3/4 confectioner’s sugar

• 1/2 cup 1/2 unsweetened cocoa powder

• 2-5 Tbsp 2-5 heavy whipping cream

• 1 tsp. 1 vanilla

• 1/2 tsp. 1/2 salt

Directions

• Preheat the oven to 350 degrees F and line a 9″ x 13″ pan with parchment paper and lightly grease with nonstick cooking spray. Set aside.
• In a small bowl, mash the ripe bananas until they are broken down for the most part and not in large lumps. Set aside.
• In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
• In another bowl, cream together the butter until smooth, then add in both sugars and continue to cream together until smooth.
• Add in the eggs one at a time mixing between each addition. Add in the vanilla with the last egg. Mix until the mixture is nice and smooth.
• Add the mashed bananas to the sugar mixture. Mix until smooth (there will be some banana lumps, that’s perfectly ok)
• Alternate adding the dry ingredients and milk to the banana mixture starting and ending with the flour. Between each addition, mix until just combined.
• Pour the batter in the prepared pan and use a silicone spatula to spread it evenly. Bake for 40-45 minutes or until set in the center and golden brown all over.
• Let the cake cool completely before decorating. You can make the buttercream in the meantime.
• To make the chocolate buttercream, cream together the butter, cocoa powder, and confectioner’s sugar using a stand mixer fit with the whisk attachment or a handheld electric mixer until the butter is broken down into small lumps.
• Add in the vanilla and heavy cream. Mix until the buttercream is soft and smooth. Scrape down the sides of the bowl as needed.
• Use the back of a spoon to make a wavey effect of buttercream on top of the cooled banana cake.
• Enjoy!

Did you make this recipe?

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