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Best Banana Cake with Chocolate Buttercream Icing
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4.41 from 32 votes

Best Banana Cake with Chocolate Icing Recipe

This is the best banana cake we've ever eaten! The chocolate buttercream icing is perfect with this cake. Super moist and scrumptious - a real winner!
Prep Time30 mins
Cook Time1 hr
Total Time2 hrs 20 mins
Course: Dessert
Cuisine: American
Servings (change as needed): 15 generous servings
Author: Cheryl

Ingredients

  • 1 1/2 cup mashed ripe bananas (about 3 large bananas)
  • 2 teaspoon lemon juice
  • 1 1/2 cup buttermilk (or add 1 tablespoon lemon to milk to make 1 1/2 cups)
  • 3 cup all purpose flour
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup butter (1 1/2 sticks)
  • 2 cup white sugar (or a bit less)
  • 3 eggs
  • 2 teaspoon vanilla

Chocolate Buttercream Icing

  • 1/2 cup softened butter (1 stick)
  • 1 3/4 cup icing (confectioners) sugar
  • 1/3 cup cocoa powder
  • 1 teaspoon vanilla
  • 1-2 tablespoons milk

Instructions

  • Preheat oven to 275F. Grease (or spray with oil) and flour a 9 x 13 pan.
  • PREPARE BANANAS: In a small bowl, mash bananas, mix with 2 teaspoons lemon juice and set aside.
  • PREPARE BUTTERMILK: Measure out the buttermilk (or milk plus lemon) in a measuring cup. Set aside.
  • PREPARE DRY INGREDIENTS: In another 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 an 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 towel for 45 minutes. This apparently makes the cake very moist - and it does!
  • MAKE ICING: Using a food processor: Add all icing ingredients into the processor and process until smooth, about 2 minutes. If too dry, add a tablespoon more milk or, if too thin, add a bit more icing sugar - until you get the consistency you want. (Alternatively, use an electric mixer, beating butter first, adding icing sugar and cocoa next, then vanilla and milk.) When the cake is fully cooled, ice the cake.

Notes

Make Ahead: This  cake freezes very well for up to 3 months. Cool, cover with plastic wrap and freeze. 
 
Nutrition values are estimates for generous portions with buttercream icing. 
Calories: 440kcal | Carbohydrates: 67g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 76mg | Sodium: 340mg | Potassium: 184mg | Fiber: 2g | Sugar: 45g | Vitamin A: 574IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg