Friday, April 13, 2012

Banana Cake with Chocolate Frosting

Banana Cake
This banana cake recipe has been with me for about 25 years, ever since a work colleague gave it to me way back when.  Over the years I had forgotten about the cake and forgotten who had give me the recipe.  After all, there have been many more recipes and many more colleagues in those 25 years.  Not too long ago I was going through my old recipes and found the page with this recipe.  There was a time when I was making banana cakes frequently, but I hadn't made one in several years.  I put the recipe in my recipe binder, planning to make a banana cake again soon.
About a month ago I received a phone call from that long ago colleague.  She was looking for the banana cake recipe and thought she remembered giving it to me.  Ah ha, at last I knew from whom I had received the recipe.  Did I have it. she wondered?  You know the recipe with bananas in the frosting?  Yes, I did have it.  She was relieved and I was motivated to make a banana cake.

This is a dense cake, packed with banana flavor.  The most unique thing about it is that banana puree is an important ingredient in the frosting.  Make this cake at least a day ahead of when you will serve it.  The flavors are enhanced.  You'll find that it freezes well, too.

Banana Cake
Banana Cake Ingredients
  • 4 medium ripe bananas
  • 4 large eggs
  • 3/4 cup unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 2 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups chopped walnuts

For the Frosting
  • 1 banana
  • 2 tablespoons cocoa
  • 3 cups confectioner's sugar, sifted
  • splash of vanilla, optional

Grease and flour a deep cake pan.  I used a 10 inch spring form pan, but any size pan with tall sides can be used.  Mash the 4 bananas into a smooth puree.  In a separate bowl, beat the eggs.  Cream the butter and sugar together in the bowl of your electric mixer until light and fluffy.  Beat in the eggs and then the bananas.  Beat well, until smooth, about 2 minutes.

The Cake Batter

Mix together the flour, baking powder, salt and baking soda.  Stir the flour mixture into the banana mixture.  Add the chopped nuts and stir to combine.  Pour the batter into the prepared pan and bake on the center rack of your oven for 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.  Cool for 10 minutes and remove the cake from the pan.  Cool completely before frosting.

The Baked Cake

To make the frosting, puree the remaining banana until smooth.  Place the butter and cocoa in a microwave safe bowl and heat until the butter melts.  Pour the butter mixture into the banana puree.  Add the confectioner's sugar in thirds, mixing well to a smooth consistency.  Add a splash of vanilla, if desired.  Let the frosting sit for a couple of minutes to thicken.  Spread on the cake.

The Frosted Banana Cake

You can get the printable Banana Cake recipe by clicking the link.



  1. How much sugar in the cake recipe? from Liz

    1. Oops! There are 1 1/2 cups of granulated sugar in this recipe. I have fixed it in the post and on the printable recipe page. Thanks for pointing out the omission, Liz.

  2. how long can the frosting be refrigerated for.

    1. That's a good question, but I'm afraid I don't know the official answer. Experience tells me about three days. In reality, every time I make this cake it is gone in a flash!


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