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Chocolate Cake With Banana Frosting

    Chocolate Cake With Banana Frosting

    Any person who likes chocolate will have their expression altered with the mere mention of the word chocolate. No one is able to say no to a delicious chocolate cake, especially one that is both inside and outside coated in chocolate.

    We hope that by following this recipe, you will learn how to prepare the ideal chocolate cake, which will be frosted with delectable chocolate and banana frosting.

    You read it correctly; the icing consists of both chocolate and banana. The frosting is taken to a whole new level of incredibleness thanks to the use of mashed banana, which imparts a subtly fruity and wholly welcome taste profile.

    Detailed Instructions on How to Bake the Ideal Chocolate Cake

    Utilize a cocoa powder of superior quality. At Foods Guy, we like dark cocoa powder that does not include any added sugar. After baking, the colour and taste of the confection will be determined by the quality of the cocoa that was used.

    Sieve all of the dry ingredients — It is imperative that you sieve all of the dry ingredients, especially the cocoa. It’s not very pleasant when you get a clump of unsweetened cocoa as you’re biting into the cake.

    Make sure the ingredients are at room temperature — In order to make the process of mixing the cake easier, it is essential that all of the components, particularly the eggs, be at room temperature.

    Wait until the cake has cooled fully before trying to take it from the pan. This is true for any kind of cake, but especially for chocolate cake, which requires a longer cooling time.

    Mix-Ins That Are Optional For Chocolate Cake

    You may add a quarter cup of espresso coffee to the chocolate if you want the taste to be more intense. You have the choice between two approaches to take here:

    Espresso coffee powder should be mixed into the milk in the amount of one teaspoon.

    Mix with some chocolate chip pieces. You have the option of adding chunks or chips of bitter or milk chocolate in the cake; doing so will make the texture of the cake more cake-like and will increase the taste of the chocolate.

    Which Chocolate Frosting Do You Recommend for a Chocolate Cake?

    When it comes to chocolate cakes, I like to use buttercream icing for the filling.

    In order to make this dish, we will need buttercream frosting that has been flavoured with cocoa powder and bananas that have been broken up. This delivers a distinctive and delightful effect.

    To make the buttercream, all you need is unsalted butter, powdered sugar, and flavourings. The preparation is quite straightforward.

    We reduce the amount of butter called for in this frosting by using a banana and some cocoa powder instead. The addition of cocoa helps the cream achieve a more substantial texture. The end product is quite satisfying.

    How to Make Preparations for Frosting on a Chocolate Cake

    We will make enough icing to fill and cover our cake, so have those ingredients ready. You have two choices to choose from while you are getting the cake ready to be frosted:

    It’s possible to bake two individual cakes and then sandwich them together.


    Create a tall cake, and then divide it in two (crosswise)

    We only needed one cake for this recipe, which we baked and then split in two.

    You have to wait until the cake has cooled completely before you can frost it. Before you begin decorating it, you should chill it in the refrigerator for at least a few hours. It is also possible to put the buttercream in the refrigerator for a few minutes before using it to decorate the cake so that it will have the desired consistency.

    Recipe for Chocolate Cake with Banana Icing Including Step-by-Step Instructions

    Let’s get started on this chocolate cake right now!

    • First, assemble all of your necessary components and set the oven to 325 degrees Fahrenheit.
    • In the second step, combine the sugar and oil in a mixing bowl and beat them together.
    • Put the oil in the bowl of the mixer, give it a few minutes of a good beating, and then start adding the sugar. Before going on to the next stage, you need to check that the combination of egg and oil has completely dissolved all of the sugar.
    • In the third step, add the eggs one at a time.
    • When the mixture resembles crumbs, add the first egg, beat it, then add the second egg, beat it, and continue doing this until all of the eggs have been incorporated into the mixture.
    • Step 4: Add the vinegar and milk.
    • In the fifth step, sift the flour, cocoa powder, baking soda, and baking powder into the wet ingredients.
    • The sixth step is to pour the batter into the mould and then bake it for thirty-five to forty minutes.
    • Step 7: Gather all of the ingredients for the icing while the cake is in the oven.
    • The eighth step is to add mashed bananas and vanilla extract to a mixing bowl.
    • Mix until you have a creamy paste.
    • The next step is to sift the cocoa powder and powdered sugar together.
    • In step 10, beat the ingredients together for a few minutes until you get a thick cream.
    • Step 11: Before putting the cake together, split the recipe for the icing in half. Use one-half of it as the filling, and the remaining portion as the topping.
    • If you choose, you may spread the cream using a pastry bag, but you can also use a kitchen spatula if you prefer.
    • Step 12: Place in the refrigerator to chill for at least two hours before serving. Have fun with it!


    • As icing on the cake:
    • 2 ½ cups multi-purpose flour
    • 2 gallons worth of sugar
    • 1/4 of a cup of oil
    • 1/2 teaspoon of white vinegar
    • 5 eggs
    • 1 tsp of baking soda
    • 2 tsp baking powder
    • a half a cup of milk.
    • ¼ cup cocoa powder
    • For the icing on the cake:
    • 1/4 cup butter, melted and softened
    • 2 tablespoons of ground cacao
    • 2 and a half cups of icing sugar powder
    • 1 medium mashed banana
    • ½ teaspoon vanilla


    As icing on the cake:

    Bring the temperature in the oven up to 325 degrees.

    In order to prepare the baking dish, first spread a thin layer of butter over the surface, and then dust flour over the butter. Make sure there is a thick coating of flour all over it.

    Put the oil in the mixing bowl, give it a few minutes of a good beating, and then start adding the sugar in stages.

    Add the first egg after the mixture has achieved a texture similar to that of crumbs. After a few minutes of beating, add the second, followed by the third, and so on until you reach the fifth. Check to see that the egg and oil combination has absorbed all of the sugar before proceeding.

    Mix in the vinegar with the milk.

    Mix the cocoa powder, bicarbonate, and baking powder into the flour, and then sift the mixture. Add these powders that have been sifted one at a time to the liquid mixture.

    To ensure that the mixture is uniform throughout, give it a thorough beating. After you have poured the ingredients into the mould that you have already prepared, place it in the oven to bake.

    Cook for 35 to 40 minutes at 350 degrees. After the top of the cake has achieved a golden appearance, remove it from the oven and poke a toothpick all the way through it. If the cake still has some moisture when you poke it with a toothpick, it needs another 5 to 10 minutes in the oven.

    When the time comes to remove the cake from the oven, wait at least half an hour before attempting to remove it from the pan.

    Remove it from the mould, then use a bread knife to cut it in half lengthwise. Place each item on its own plate. Put it to the side while you prepare the icing.

    For the icing on the cake:

    The vanilla extract should be added to the mixing bowl after the banana has been mashed and placed in the bowl. Mix until you have a creamy paste.

    Mix the cocoa powder and the powdered sugar together in a sifter.

    Continue beating for a few minutes, or until you get a thick cream consistency.

    In order to put together the cake:

    The recipe for the icing should be split in half. Use one-half of it as the filling, and the remaining portion as the topping. If you choose, you may spread the cream using a pastry bag, but you can also use a kitchen spatula if you prefer.

    Before you can eat the cake, you need first to chill it in the refrigerator for a few hours.

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