This is the best banana cake we’ve ever eaten! Super moist and scrumptious. And the chocolate buttercream frosting is perfect with this cake if you’re a chocolate lover.
I made this cake for friends and family dinner last week and it was a huge hit. After giving away a [stingy] piece to my sister, I froze some of the leftovers, ate the rest and then promptly took out the part I froze and ate that too. So good.
The moistness trick
I found this highly rated recipe on two different websites – food.com and allrecipes.com. They both had instructions to freeze the cake for 45 minutes right after removing it from the oven. They claimed it made the cake super moist.
I don’t know if that’s true, but I followed the directions and the cake was indeed super moist and the best banana cake EVER. So I’m sticking with that.
The only changes I made to the recipe were to reduce the sugar a bit and replace the icing. They used cream cheese icing (typical for a banana cake) and I used my own chocolate buttercream which I love dearly. Chocolate and banana is a fantastic combination I think.
This cake feeds a lot of people. It’s quite substantial, making it perfect for potlucks and parties. In my humble opinion, this is a deliciously moist banana cake recipe like no other.
- Start with overripe brown bananas – or at least soft, ripe bananas with some brown spots. The riper the bananas, the sweeter and more banana-y the cake.
- To avoid a dense cake, use room temperature butter and don’t over cream the butter and sugar. 1-2 minutes is plenty. Buttermilk or sour cream also helps make a fluffier cake. And when you add in the flour, mix just until combined – don’t over mix.
- Don’t overbake the cake or it will become dry. It is done when the cakes springs to the touch, a tester comes out clean and the cake just pulls away from the sides of the cake pans. Start checking the doneness, 5-10 minutes before the total baking time. Every oven is different.
How to make the best banana cake with chocolate frosting
Tailor to Your Taste
- a teaspoon of cinnamon in the batter
- a 1/2 cup chocolate chips added to the batter
- Frosting: here’s a classic cream cheese frosting if you prefer that to a chocolate buttercream
- This cake will keep in the fridge for 4-5 days, covered in plastic or in an airtight container.
- It also freezes very well for 2 months.
Other delicious cake recipes you might enjoy
- super moist whole orange cake
- carrot and pineapple cake
- moist apple cake recipe with bourbon caramel sauce
- old fashioned easy strawberry shortcake (20 minutes)
- orange polenta cake (gluten free)
And if you love bananas, try out our homemade banana pudding cups.
Best Banana Cake with Chocolate Icing Recipe
- 1 sheet cake pan , Note 1 9 x 13 inches/23 x 33 cm
- 1 1/2 cups overripe bananas (for a strong banana flavor) (about 3 large bananas)
- 2 teaspoons lemon juice
- 1 1/2 cups buttermilk (or add 1 tablespoon lemon to milk to make 1 1/2 cups)
- 3 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened at room temperature (1 1/2 sticks)
- 2 cups white sugar or brown sugar (or a bit less)
- 3 eggs
- 2 teaspoon vanilla extract
Chocolate buttercream frosting, Note 2
- 1/2 cup softened butter (1 stick)
- 1 3/4 cup icing sugar sugar also called confectioners' or powdered sugar
- 1/3 cup cocoa powder
- 1 teaspoon vanilla
- 1-2 tablespoons milk
- Preheat oven to 275F/135C. Grease (or spray with oil) and flour a 9 x 13 inch pan (22 x 33 cm).
- PREPARE BANANAS: In a small bowl, mash bananas with a fork, mix with 2 teaspoons lemon juice and set aside.
- PREPARE BUTTERMILK: Measure out the buttermilk (or milk plus lemon) in a medium bowl or measuring cup. Set aside.
- PREPARE DRY INGREDIENTS: In a separate bowl, stir together flour, baking soda and salt. Set aside.
- MAKE BATTER: In a large bowl, cream butter and sugar until fluffy with an electric mixer. Beat in eggs and vanilla. Alternate adding flour mixture and buttermilk a bit at a time – and beat until smooth. Stir in banana mixture. Pour batter into prepared pan.
- BAKE AND FREEZE: Bake the cake for 1 hour or just until a toothpick comes out clean. As ovens vary, start checking after 55 minutes. Remove cake from oven and place it directly in the freezer, uncovered, on a tea towel for 45 minutes. This apparently makes the cake very moist – and it works!
- MAKE FROSTING: Using a food processor: Add all buttercream/frosting ingredients into the processor and process until smooth, about 2 minutes. If too dry, add a small amount of extra milk (1 tablespoon) or, if too thin, add a bit more icing sugar – until you get the consistency you want. (Alternatively, use an electric or hand mixer and a mixing bowl – beating butter first, adding icing sugar and cocoa next, then vanilla and milk.) When the cake is fully cooled, frost the cake.
- Baking pans
- Instead of a 9 x 13 inch (22 x 33 cm) pan, use two 8 x 8 inch (20 x 20 cm) pans or two 9 x 9 inch (22 x 22 cm) pans for a two-layer cake. You may need to lower the baking time a touch with the 9 inch pans.
- Cream cheese frosting
- here’s a classic cream cheese frosting if you prefer that to a chocolate buttercream
- Make Ahead:
- This cake will keep in the fridge for 4-5 days, covered in plastic wrap or in an airtight container.
- It also freezes very well for 2 months.
Best Banana Cake with Chocolate Frosting was originally published on Two Kooks In The Kitchen in Feb 2017.