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Chocolate Banana Cake
4.7 from 6 votes

Chocolate Banana Cake

Banana Coconut Cake layered with Whipped Chocolate Frosting and Chocolate Ganache.

Prep Time
1 hr
Cook Time
35 mins
Total Time
1 hr 35 mins
Servings: 12 slices
Calories: 779 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Chocolate Banana Cake:
  • 3 ticks butter softened, unsalted
  • 2 cups granulated sugar
  • 3 cups cake flour
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 egg large, whites
  • 1 tablespoon vanilla extract
  • 1 1/2 cups buttermilk full-fat
  • 2 banana smashed, large, ripe
  • 1 cup coconut shredded
For the Whipped Chocolate Frosting:
  • 3 cups heavy cream
  • 2 tablespoons vanilla extract
  • 1/3 cup sugar
  • 1/3 cup cocoa powder unsweetened
For the Chocolate Ganache and Garnish:
  • 10 ounces dark chocolate
  • 1 cup heavy cream
  • 2 tablespoons corn syrup
  • 1 cup coconut toasted

Instructions

For the Chocolate Banana Cake:
    Cup of Yum
  1. Preheat to 350 degrees F. Grease and flour three 9-inch cake pans. Cream the butter and sugar on medium speed until light and fluffy, about 4-5 minutes. Add the eggs whites, vanilla and smashed banana. Beat on medium speed until combined, scraping down bowl as needed.
  2. Combine the flour, baking soda, salt and baking powder in a medium bowl. Add 1/3 of the flour mixture and beat on low, until combined. Add half the buttermilk, beat until combined. Continue alternating ingredients, ending with the flour. Scrape the sides and bottom of bowl as needed. Finally add the shredded coconut and mix to combine.
  3. Divide the batter into prepared pans. Bake for 25-35 minutes until a toothpick inserted in the middle comes out clean. Allow the cakes to cool in the pans on a cooling rack for 10 minutes. Invert the cakes onto the cooling racks and cool completely. Wrap each cake separately and freeze.
For the Whipped Chocolate Frosting:
  1. Place all the ingredients in a clean mixing bowl and beat on high until stiff peaks form.
  2. Unwrap the frozen cakes. Divide 1/4 of the whipped frosting on the bottom layer, 1/4 on the middle layer, and 1/2 of the frosting on the top layer. Spread the frosting evenly over the bottom layers, then stack the three cakes, level, and spread the larger amount of frosting (on the top layer) over the top and down the sides. Press the shredded coconut around the bottom half and the cake and place in the fridge to chill.
For the Chocolate Ganache:
  1. Heat the heavy cream in the microwave until it simmers. Remove and add the chocolate. Allow it to sit for 10 minutes then add the corn syrup and gently stir. Once smooth, tap the bowl on the counter to remove bubbles. Cool to room-temperature. Once the ganache is cool, pour over the top of the cake and spread to the sides, allowing the ganache to run down.
  2. Chill until ready to serve. *When serving, I like to cut the slices then allow them to sit for a few minutes so the cake warms up a little.

Nutrition Information

Serving 1slice Calories 779kcal (39%) Carbohydrates 87g (29%) Protein 9g (18%) Fat 45g (69%) Saturated Fat 28g (140%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 12g (60%) Trans Fat 1g (50%) Cholesterol 92mg (31%) Sodium 346mg (14%) Potassium 463mg (10%) Fiber 5g (20%) Sugar 55g (110%) Vitamin A 1069IU (21%) Vitamin C 2mg (2%) Calcium 105mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 779

% Daily Value*

Serving 1slice
Calories 779kcal 39%
Carbohydrates 87g 29%
Protein 9g 18%
Fat 45g 69%
Saturated Fat 28g 140%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 92mg 31%
Sodium 346mg 14%
Potassium 463mg 10%
Fiber 5g 20%
Sugar 55g 110%
Vitamin A 1069IU 21%
Vitamin C 2mg 2%
Calcium 105mg 11%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.