Chocolate Banana Cake and Chocolate Frosting

A slice frosted chocolate banana cake on a plate.

5 from 23 votes

Chocolate Banana Cake and Chocolate Frosting

This gluten-free chocolate banana cake with chocolate buttercream frosting is easy to make and ultra-rich. It's a decadent treat everyone will love.

Prep Time15

Cook Time45

Cool Time1 30

Total Time2 30

Course: Dessert

Cuisine: American

Keyword: banana cake, banana cake and chocolate, Buttercream, cake, chocolate, chocolate banana, chocolate banana cake, chocolate buttercream, Chocolate cake, dessert

Servings:

Calories: 601kcal

Author: Nicole Kendrick

Equipment

Ingredients

Chocolate Banana Sheet Cake

3 ½ cups Bob's Red Mill 1:1 Gluten-Free Flour
1 ½ cups sugar
½ teaspoon baking powder
3 teaspoon baking soda
½ cup OliveNation 22/24 fat Dutched cocoa powder
¾ cup sour cream room temperature
3 large eggs room temperature
3 teaspoon Singing Dog Vanilla extract
¾ cups Costabile olive oil plus 2 tablespoons
3 tablespoon Costabile butter olive oil or the olive oil of your choosing
1 ¾ cups mashed bananas 4 medium or 3 very large bananas
1 ½ teaspoon cinnamon
½ tsp salt

Chocolate Buttercream Frosting

3 ½ cups powdered sugar
½ cup OliveNation 22/24 fat Dutched cocoa powder
1 tablespoon dark cocoa powder
2 sticks butter room temperature
2 teaspoon Singing Dog Vanilla extract
⅛ tsp salt
5 tablespoon heavy cream

Instructions

For the Chocolate Banana Sheet Cake

Preheat the oven to 300 degrees. Then, using a pastry brush, lightly coat a 9x13 pan with coconut oil. I like to add parchment paper to the bottom of the pan for easy removal.
Combine the flour, cocoa powder, cinnamon, baking powder, salt, and baking soda in a medium bowl. Set aside.
Combine the sugar, both olive oils, sour cream, and eggs in a large mixing bowl or stand mixer. Mix for 30 seconds on medium with the whisk attachment.
Add the mashed bananas and vanilla extract and mix on medium for another 60 seconds until completely combined.
Add ⅓ of the dry ingredients at a time to the wet ingredients, mixing for 30 seconds after each addition until the batter is just combined.
Pour the batter into the prepared pan and bake on the center rack for 35 to 42 minutes until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool for 30 to 45 minutes, then turn it out onto a wire cooling rack. Alternately, cool the cake for at least 1 ½ hours before frosting.

For the Chocolate Buttercream Frosting

Cream the butter on high in a large mixing bowl or stand mixer with the paddle attachment for about 90 seconds until creamy.
Add the vanilla extract and salt and mix on low speed until just combined.
Gradually add the powdered sugar, mixing on low until combined.
Add 2 tablespoons of heavy cream and mix until combined.
Add both cocoa powders and mix on low. Then, increase to medium and continue mixing until combined.
Add 2 more tablespoons of heavy cream and mix for 2 minutes or until you reach your desired consistency. Adjust with more cream to thin out the frosting if necessary.
When the cake has fully cooled, frost it liberally with the chocolate buttercream.

Video

Notes

Tips

Your butter should be room temperature but not warm for this recipe.
Bring all cold ingredients to room temperature for easy, even mixing.
Mix the cake batter until just combined. Overmixing can cause a tough cake.
Your bananas should be as ripe as possible. As long as they aren't oozing, moldy, or have an off smell, the darker the peel, the better.

Nutrition