This Banana Cake with Chocolate Frosting is a light and ultra moist cake covered in an easy and rich chocolate cream cheese frosting.
To achieve that light and moist texture, yogurt or sour cream is added to the batter and the eggs are whipped for 2 minutes until light and airy for a super easy way to achieve outstanding results.
Bananas are such a versatile fruit that can be used to make all sorts of banana recipes from Banana Bread with a Crumb Topping, to muffins like Sourdough Banana Muffins, or Banana Carrot Muffins. But they can also be used to make super delicious banana cake.
I’ve made banana cake covered in cream cheese frosting for my two youngest sons' first birthdays. It felt like such a nice way to introduce something sweet but not have it be all just sugar. I’ve since heard of other families choosing banana cakes for birthdays too!
Jump to:
🍌 Ultra Moist Banana Cake
What makes this Banana Cake a cake rather than Banana Bread? And what makes it ultra moist? While there are many overlapping ingredients between banana cake and banana bread, there are a few tricks to making a moist banana cake.
- Use Full Fat Yogurt or Sour Cream: Yogurt or sour cream can be used interchangeably. They both add creaminess and fat which adds moisture to the cake. That fat also adds flavor and richness.
- Whip the Eggs: Unlike in a traditional banana bread, the eggs are whipped to add air bubbles, then the flour is gently folded into the whipped egg batter. This gives the cake a lighter texture than banana bread, which tends to be denser. It also helps to have the eggs at room temperature, which is less important in banana bread.
- Extra Vanilla: I add extra vanilla extract (1 ½ teaspoons) to give the cake a little extra boost of vanilla flavor that is common in so many cakes, like birthday cakes.
- Square Baker: Using a square baker also helps to create a lighter texture than using a loaf pan. You can also use a cake pan, which I have done many times before. See my Guide to Baking Banana Bread for more details on the impact of different types of baking dishes.
For more tips and tricks on making Banana Bread, see my Complete Guide to Making Banana Bread.
*Side Note: Cakes often get a lighter texture by adding vegetable oil to the batter. I made a version of this cake using vegetable oil and the combination with the bananas was pretty poor. Even when using only ½ cup the whole cake tasted like vegetable oil rather than bananas.
🍫 Chocolate Cream Cheese Frosting
Chocolate Cream Cheese Frosting is the ultimate topping for Banana Cake. Adding cream cheese to the frosting adds so much more flavor and interest than a typical chocolate buttercream frosting. The cream cheese adds a slight tang and more richness.
Cream cheese can also be substituted 1 for 1 with mascarpone cheese, which is slightly more subtle in flavor, but just as rich. I use a mascarpone frosting for this Lemon Blueberry Mascarpone Cake.
The cake intentionally uses less sugar, so that when combined with the sweet chocolate frosting the dessert is not overwhelmingly sweet.
The cream cheese, butter, and sugar when combined with the chocolate, lowers the intensity of the chocolate. So it's helpful to choose a darker chocolate, such as bittersweet chocolate or dark chocolate, rather than milk chocolate.
🛒 Ingredients
Below are the ingredients needed to make Banana Cake with Chocolate Cream Cheese Frosting.
Banana Cake
- Butter: I use salted butter (not unsalted butter), softened to room temperature.
- Granulated Sugar: Adds sweetness, but not too much since the chocolate frosting is plenty sweet. You can use brown sugar if you like, but I've found that it does not impact the overall taste of the cake.
- Eggs: Use large eggs at room temperature (helps with the light texture).
- Bananas: Choose ripe or overripe bananas. Despite the popularity of using very ripe bananas in recipes, overripe bananas are not sweeter than ripe bananas, they just have a stronger banana flavor. See my Guide to Baking Banana Bread and the supporting study to learn more.
- Full-Fat Yogurt: You can use any full-fat plain yogurt or you can use full-fat sour cream. I also love to use yogurt in this Lemon Raspberry Loaf.
- Vanilla Extract: Use real vanilla extract. Costco (and other wholesale stores) sell a large bottle that is often less expensive than a small bottle at a regular grocery store.
- Baking Soda: For leavening.
- Salt: To balance and bring out flavor.
- Flour: Use all-purpose unbleached flour. See notes on measuring flour in my Guide to Baking Cookies.
Chocolate Cream Cheese Frosting
- Cream Cheese: Use fall-fat cream cheese bars. Any brand will work.
- Butter: I use salted butter, softened
- Powdered Sugar: Also known as confectioners sugar.
- Bittersweet Chocolate Chips: Rather than using cocoa powder, for an ultra-rich taste use high-quality chocolate chips, which melt better than store brands or lower-quality brands. I recommend Ghirardelli or Guittard which can be found at many grocery stores, Target, or Whole Foods. You can also use dark chocolate chips or bars.
- Vanilla Extract: Use real vanilla extract.
See the recipe card below for full information on ingredients and quantities.
📝 How to Make Banana Cake with Chocolate Frosting
Below are the step-by-step instructions on how to make Banana Cake topped with Chocolate Cream Cheese Frosting.
*Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.
Step 1. Prep: Preheat the oven to 350°F. Butter a 9x9 square metal baking dish and line it with parchment paper.
Step 2. Cream Butter and Sugar: In a large bowl or the bowl of a stand mixer cream or with an electric mixer the butter and sugar with a beater starting at low speed until light and fluffy, 2-3 minutes.
Step 3. Beat Eggs: Add the room temperature eggs and beat until light, bubbly, and frothy, about 2-3 minutes on medium speed.
Tip: Beating the eggs until bubbly helps add air bubbles to the batter, which gives the cake a lighter and fluffier texture.
Step 4. Add the Remaining Wet Ingredients: Add the mashed bananas, yogurt (or sour cream), and vanilla extract and beat until combined.
Dry Ingredients:
Step 5. Add Baking Soda and Salt: Add the baking soda and salt and combine.
Step 6. Add Flour: Add the flour and gently fold in with a large spoon.
Tip: Folding in the flour with a spoon by hand helps to prevent overmixing which would lead to a tougher, denser cake.
Step 7. Bake: Pour the batter into the prepared pan. Bake at 350°F for 30 minutes. The cake should be a light golden brown on top and a toothpick inserted in the center of the cake should come out clean. Allow the cake to fully cool. To cool the cake faster place the baking dish on top of a wire rack.
Step 8. Make the Frosting: In a medium bowl add the chocolate and melt in the microwave for 1 minute at 50% power, stirring, and repeating as needed.
In a large bowl beat to combine the softened cream cheese, softened butter, melted chocolate, powdered sugar, and vanilla extract.
Step 9. Frost the Cake: Once the cake has fully cooled, top with the chocolate frosting. Spread the frosting to the edges of the cake with a knife, spoon, or offset spatula.
Tip: To cut clean slices run a knife under hot water, carefully wipe dry, and cut a slice, repeating as needed.
🍰 Using a Cake Pan
To convert this cake made in a 9x9 square baker to one made in a round cake pan, use the baking times listed below. For a two-layer cake, double the recipe including the frosting, and use two cake pans. Or for two thin cake layers, use an 8-inch cake pan and cut the cake in half to create two thin layers.
- 8-inch cake pan: 40-45 minutes
- 9-inch cake pan: 30-35 minutes
🍽️ How to Serve, Store, and Freeze
- To Serve: Serve frosted with chocolate cream cheese frosting (it's also great on its own without frosting).
- To Store: Store in the baking dish wrapped in aluminum foil or plastic wrap in the fridge for 3-5 days.
- To Freeze: This cake is great to freeze with or without the frosting. Place slices in an airtight container and freeze for up to 1 month.
💖 For More Cake Recipes, You Might Love These:
If you've tried this Banana Cake with Chocolate Frosting or any other recipe on my site, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!
Banana Cake with Chocolate Frosting
Ingredients
Cake
- ¼ cup butter, softened
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 cups mashed bananas about 4-5 medium bananas
- ½ cup plain full fat yogurt or sour cream
- 1½ teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1¾ cups all-purpose flour 245 grams
Chocolate Cream Cheese Frosting
- 8 oz cream cheese, softened
- ¼ cup butter, softened
- 1 cup powdered sugar
- ¾ cup bittersweet chocolate chips
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Butter a 9x9 square metal baking dish and line with parchment paper.
- In a large bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs and beat on medium speed for 2-3 minutes until light and bubbly.
- Add the mashed bananas, yogurt, and vanilla extract and beat to combine. Add the baking soda and salt and combine.
- Gently fold in the flour with a large spoon until just combined. Do not overmix. Pour the batter into the prepared baking dish.
- Bake at 350°F for 30 minutes. The banana cake is done when it is a medium golden brown and a toothpick inserted into the center comes out clean.
- Meanwhile, make the frosting: In a medium bowl add the chocolate chips. Microwave for 1 minute at 50% power, stirring and repeating as needed until melted.
- In a large bowl combine the softened cream cheese, softened butter, powdered sugar, melted bittersweet chocolate chips, and vanilla extract.
- Once the banana cake has fully cooled, spread the chocolate frosting on top. To cut clean slices run a knife under hot water, dry the knife and cut a slice, repeating as needed.
Notes
- Bittersweet Chocolate Chips: Use high-quality chocolate chips, which melt better than store brands or lower-quality brands. I recommend Ghirardelli or Guittard which can be found at many grocery stores, Target, or Whole Foods. You can also use dark chocolate chips or bars.
- Use Full-Fat Yogurt or Sour Cream: Yogurt or sour cream can be used interchangeably. They both add creaminess and fat which adds moisture to the cake. That fat also adds flavor and richness.
- Whip the Eggs: Unlike traditional banana bread, in this Banana Cake eggs are whipped to add air bubbles, then the flour is gently folded into the whipped egg batter. This gives the cake a lighter texture than banana bread, which tends to be denser. It also helps to have the eggs at room temperature, which is less important in banana bread.
- Extra Vanilla: I add extra vanilla extract (1 ½ teaspoons) to give the cake a little extra boost of vanilla flavor that is common in so many cakes, like birthday cakes.
- Baking Times to Convert to a Cake Pan
- 8-inch cake pan: 40-45 minutes
- 9-inch cake pan: 30-35 minutes
Leave a Reply