Turn those super-ripe bananas into something delicious with our one-layer Banana Cake topped with a Chocolate Glaze. This easy and tasty dessert is packed with banana flavor and is perfect for any occasion.
Whether you're celebrating a special event or just looking for a sweet treat, you can make this cake at home without any fuss. Enjoy the goodness of this homemade delight, made even better with a decadent chocolate topping.
Don't let those extra ripe bananas go to waste – make something amazing out of them!😉
How to Make Banana Cake
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350ºF (175ºC). Grease an 11-inch round pan with shortening or butter and lightly flour it. In a small bowl, mash the bananas and combine them with the lemon juice. Set this mixture aside.
In a medium bowl, sift together the flour, baking powder, cinnamon, and baking soda. Set aside. In a large bowl, whisk together the avocado oil, eggs, salt, vanilla extract, and both sugars until well combined.
Add the mashed banana mixture to the wet ingredients and mix until fully incorporated. Gently fold or whisk the dry ingredients into the wet mixture until everything is just combined and no dry flour remains; do not overmix!
Pour the batter into the prepared pan and smooth the top. Bake the Banana Cake in the preheated oven for about 35 to 45 minutes, or until it is golden brown and a skewer inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully turn the cake out onto a wire rack and allow it to cool completely before serving.
How to Make the Chocolate Icing
In a small saucepan, combine the water, corn syrup, and brown sugar, stirring to dissolve before putting over low heat. Don't stir once it's on the heat. Instead, let it boil, and then take it off the heat.
Add the chocolate and the vanilla extract to the pan, swirling them around so that the hot liquid covers the chocolate. Leave to melt for a few minutes, then whisk to combine until smooth and shiny.
Pour over the cooled banana cake, letting it drip down the sides, and then immediately cover it with your chosen sprinkles or leave the chocolate surface as it is. Enjoy our Banana Cake with Chocolate Icing!
Related Recipes:
- Chocolate Sheet Cake with Mocha Frosting
- Orange Sheet Cake with Orange Cream Cheese Frosting
- Vanilla Sheet Cake
- Coconut Sheet Cake
- Nesquick Chocolate Cake with Brigadeiro
- Brazilian Carrot Cake "Bolo de Cenoura com Brigadeiro"
📖 Recipe
Easy Banana Cake with Chocolate Icing
Ingredients
For the Banana Cake:
- 375 g (3 cups) all-purpose flour sifted
- 1 teaspoon Non-Aluminum baking powder
- 1 teaspoon baking soda
- 1 cup avocado oil or unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 200 g (1 cup) light brown sugar or brown sugar
- 1-½ cups (about 3 medium) overripe bananas, mashed
- 2 tablespoons fresh lemon juice
- 1 tablespoon vanilla extract
- ¼ teaspoon kosher salt
- 4 large eggs , room temperature
For the Chocolate Icing:
- 30 ml (2 tablespoons) milk or water
- 15 ml ( 1 tablespoon) vanilla extract
- 1 tablespoon light corn syrup
- 50 g (¼) brown sugar
- 175 grams (6 ounces) bittersweet or dark chocolate, finely chopped sprinkles, to decorate
Instructions
For the Banana Cake:
- Preheat the oven to 350ºF (175ºC). Grease an 11-inch round pan with shortening or butter and lightly flour it. In a small bowl, mash the bananas and combine them with the lemon juice. Set this mixture aside. In a medium bowl, sift together the flour, baking powder, cinnamon, and baking soda. Set aside.
- In a large bowl, whisk together the avocado oil, eggs, salt, vanilla extract, and both sugars until well combined. Add the mashed banana mixture to the wet ingredients and mix until fully incorporated. Gently fold or whisk the dry ingredients into the wet mixture until everything is just combined and no dry flour remains; do not overmix!
- Pour the batter into the prepared pan and smooth the top. Bake the Banana Cake in the preheated oven for about 35 to 45 minutes or until the cake is golden brown and a skewer inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully turn the cake out onto a wire rack and allow it to cool completely before serving.
How to Make the Chocolate Icing:
- In a small saucepan, combine the water, corn syrup, and brown sugar, stirring to dissolve before putting over low heat. Don't stir once it's on the heat. Instead, let it boil, and then take it off the heat. Add the chocolate and the vanilla extract to the pan, swirling them around so that the hot liquid covers the chocolate. Leave to melt for a few minutes, then whisk to combine until smooth and shiny.
- Pour over the cooled banana cake, letting it drip down the sides, and then immediately cover, as you like, with your chosen sprinkles or leave the chocolate surface as it is. Enjoy our Banana Cake with Chocolate Icing!
Notes
- Cover and refrigerate any leftovers for up to 5 days, bringing the cake back to room temperature before serving.
- 1 tablespoon of light corn syrup makes the cream cheese frosting glossy. You can leave it out if you'd like.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
