Chocolate Banana Cake with Chocolate Buttercream Frosting


I know, I know! ANOTHER banana bread/cake recipe. Ugh. I have like 20 now up on this site. But they are all so good and I always have the ingredients on hand so banana bread or cake is what I make! This one is so easy and with the buttercream frosting it can be used as a birthday cake. So delicious, so moist, my stomach hurts because I literally just ate 3 pieces. And my pieces are huge.

For the buttercream, I actually don’t even measure out my ingredients anymore. I’ve made SO MANY freaking cakes within the past 2 years that I can honestly say I’ve become a pro at buttercream. However, I did list the ingredients and about how much you need for this cake. But you will see or come to realize that every buttercream is different depending on the person and what you want for each cake. If you have any questions, send me a comment!

So, without anymore typing/reading, go start your ovens and let’s bake a cake!

What you will need:

9 x 13 inch glass bake pan sprayed with nonstick spray

2 cups granulated sugar
1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed
2 large eggs
1/2 cup warm water
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract

For the chocolate buttercream: 

1/2 cup unsalted butter at room temp
2 tablespoons milk
1/4 cup unsweetened cocoa powder
2-3 cups powdered sugar

For the cake, preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt. Set aside. In another large bowl, whisk together the mashed bananas, eggs, water, milk, oil and vanilla. Pour the dry ingredients into the wet and stir or whisk until combined. The mixture is quite wet.

Pour into prepared pan and bake for 33-40 minutes. Mine was done right at 33 minutes. Allow to cool completely on a wire rack before frosting with the buttercream.

To make the buttercream: Beat the butter until smooth and creamy. Add cocoa powder and milk and beat until combined. Slowly add in powdered sugar until you reach desired consistency. Note: You cannot beat buttercream too much! Keep beating until you get what you want!

Frost the cake when it has cooled completely. Store covered at room temperature. Enjoy!

Banana Cake with Spiced Vanilla Buttercream 

I know, I know. Another banana cake recipe. But this one NEEDS to be made!! So delicious! There are no words to describe this buttercream. Holy moly get in my belly RIGHT NOW. Yes, I am screaming! I found this recipe on Pinterest as a “picked for you” and tried it. I changed it a bit but love how it turned out. Definitely different than other banana breads I’ve made. Read the entire recipe before starting and you will see why. Go start those ovens…

What you will need:

9 inch springform pan, greased

3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cups vegetable oil
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 ripe bananas
2 teaspoons lemon juice
1 1/2 cups buttermilk

For the buttercream:

8 oz. cream cheese
1/2 cup unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon ground cloves
3-4 cups powdered sugar

Preheat oven to 325 degrees fahrenheit. In a large bowl, whisk together flour, baking soda and salt. Set aside. In another large bowl (or bowl of your electric mixer), beat oil and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, mash bananas with the lemon juice. Add to the wet mixture and beat until combined. Slowly add the dry ingredients, alternating with the buttermilk until everything is combined. Pour into prepared pan and bake for about 60 minutes or until a toothpick comes out clean.

IMMEDIATELY put in freezer for 30 minutes. This is a new step I learned makes the cake stay moist. It worked really well and cooled the cake quick so you don’t have to wait forever to frost.

To make the buttercream:

In a large bowl (or bowl of your electric mixer), beat cream cheese and butter until soft and smooth. Beat in vanilla and cloves. Slowly add in powdered sugar 1 cup at a time until you reach desired consistency. Frost the cooled cake. I mean, it’s gorgeous!

Slice and enjoy!

Store covered in the fridge 🙂