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!
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.
175grams(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
How to Store & Re-HeatTo store: Let the Banana Cake cool completely and then wrap it tightly in plastic wrap or place it in an airtight container. Store it at room temperature for up to 3 days or in the refrigerator for up to 1 week. To reheat: You can microwave individual slices for 10-15 seconds or until warm, or place the whole cake in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warm. Be careful not to overheat it, as this can dry out the cake.It's important to note that the Chocolate Icing may melt or become runny if exposed to heat, so it's best to store the cake without the icing and add it just before serving. Alternatively, you can store the cake and icing separately and frost the cake just before serving.Make-AheadYou can make the Banana Cake a day ahead of time and store it in the refrigerator, wrapped in plastic wrap or an airtight container, until ready to serve. This can save you time on the day of serving and also allows the flavors of the cake to develop and deepen over time. If you're making the Chocolate Icing ahead of time, let it cool completely before storing it in the refrigerator in an airtight container. Then, when you're ready to serve, gently reheat the icing in a double boiler or the microwave, occasionally stirring, until it's smooth and spreadable. To assemble the cake, frost the cooled cake with the warmed Chocolate Icing and decorate with sprinkles, if desired. You can let the cake come to room temperature before serving or serve it chilled, depending on your preference. Making the cake and icing ahead of time can make hosting a special occasion or party much easier and stress-free.How to FreezeTo freeze Banana Cake, let it cool completely and wrap it tightly in plastic or aluminum foil. Then, please place it in a resealable plastic freezer bag and label it with the date. It can be stored in the freezer for 2-3 months. To thaw the frozen cake, remove it from the freezer and let it sit at room temperature for about 1-2 hours or until completely thawed. Alternatively, you can thaw it in the refrigerator overnight.It's important to note that the texture and flavor of the cake may change slightly after freezing and thawing, so it's best to decorate the cake with Chocolate Icing and toppings after it has been thawed. For the Chocolate Icing, you can freeze it in an airtight container or freezer bag for up to 2-3 months. Then, thaw the icing in the refrigerator overnight, and gently reheat it in a double boiler or the microwave, occasionally stirring, until it's smooth and spreadable. Freezing the Banana Cake can be a great option if you have leftover cake or want to make it ahead of time. It's also a great way to save time and reduce waste.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.
Nutrition
Nutrition Facts
Easy Banana Cake with Chocolate Icing
Amount per Serving
Calories
440
% Daily Value*
Fat
18
g
28
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
12
g
Cholesterol
65
mg
22
%
Sodium
207
mg
9
%
Potassium
97
mg
3
%
Carbohydrates
62
g
21
%
Fiber
1
g
4
%
Sugar
33
g
37
%
Protein
6
g
12
%
Vitamin A
97
IU
2
%
Vitamin C
0.3
mg
0
%
Calcium
84
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
