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Chocolate Banana Birthday Cake


There are so many reasons to celebrate this week! No, not because we are in the depths of busy season…but because this week is filled with birthdays!! Brandon’s birthday was next on the calendar, and he asked for a banana cake. I was thrilled when he said he would like a chocolate banana cake, because it’s a flavor combination I’ve never tried before. So here it is! I used my favorite banana cake recipe, threw in some chocolate chips, and frosted the cake with a chocolate buttercream.

Banana Cake Base:

  • 2 cups bananas, mashed, ripe (about 6 medium sized bananas)
  • 3 teaspoons lemon juice
  • 4 cups flour
  • 2 teaspoons baking soda
  • 1/3 teaspoon salt
  • 1 cup butter, softened
  • 2 3/4 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups buttermilk
  • 1 1/2 cups chocolate chips


  • 2 cup butter, softened
  • 1 tsp salt
  • 1/2 cup chocolate, finely chopped
  • 2 teaspoon vanilla
  • 1/4 cup cocoa
  • 1/3 cup heavy cream
  • 8 cups confectioners sugar
  • Bananas, sliced (placed between cake layers)

Ganache Topping:

  • 1 cup semisweet chocolate
  • 1 cup cream

Chocolate Curls (optional):

  • 6 oz. semisweet chocolate
  • 2 Tbsp. shortening

Begin with the banana cake base. Preheat oven to 275°. Butter, flour, and place parchment paper circles in four nine-inch, circular cake pans. In a small bowl, mix the mashed banana with the lemon juice, and set aside. In a medium bowl, mix the flour, baking soda and salt, and set aside.  In a large bowl, cream butter and sugar, until light and fluffy. Add the eggs, one at a time, followed by the vanilla. Slowly incorporate the banana mixture in the batter, then alternate the flour mixture with the buttermilk. Pour the batter evenly between the  prepared pans, and bake for about 45 minutes, or until a toothpick inserted in center comes out clean.

While the cake layers cool, prepare the chocolate buttercream frosting. Place the chopped chocolate in a heat-proof bowl, and bring the cream to a boil. Pour the hot cream over the chocolate pieces, and let this sit for a minute. Stir thoroughly for two minutes, until the mixture is fully combined. Set this aside until it has cooled. In a separate bowl, Beat the butter until it is light and fluffy. Mix in the salt, then add the powdered sugar in three installments. Stir in the vanilla, cocoa, and melted chocolate. Add additional powdered sugar or cream as needed, until desired consistency is reached.

I layered the cooled cake layers with chocolate frosting and banana slices, then applied a thin crumb coat. I let the cake sit in the fridge until the crumb coat had hardened (about 30 minutes), then applied another layer of buttercream to get a smooth exterior. While the crumb coat hardened, I decided to make the chocolate ganache, and top it with chocolate curls. To make the ganache, bring the cream to a boil, then pour over chocolate. Let the chocolate sit for a minute to melt, then mix thoroughly. Let this cool, and the pour over the cake. I like to let some of the ganache cascade over the edges 😀


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