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The best and (easiest) Coconut Banana Cake with Fudgy Chocolate Frosting. No fuss, super quick to mix up, and SO DELICIOUS! Yes, that pretty much sums up this coconut banana cake. It’s the perfect simple cake to bake up this weekend. With over-ripe bananas, salted butter, and a good amount of fudgy chocolate frosting, this is sure to become your favorite “snacking” cake. Perfect as an afternoon snack or a late-night dessert.

overhead photo of Easiest Coconut Banana Cake with Fudgy Chocolate Frosting with 9 pieces of cake cut into squares

If you know me, then you know that I have a true love for a good layer cake. I find them beautiful, delicious, and at times a challenge to photograph. But I always end up loving them. I would say that nine and a half times out of ten, if you ask me to bake a cake, it will be a layer cake. If I’m baking for a chocolate lover, I turn to my standard three-layer chocolate cake. If It’s someone who really appreciates a fruit cake, this blackberry lavender naked cake is my favorite. And if it’s Easter? I’ll bake this layered coconut carrot cake from the HBH Super Simple cookbook (or maybe this lemon coconut naked cake, depends on my mood).

Yes, it’s safe to say that layer cakes are what I am passionate about when it comes to cakes. That’s probably why I’ve avoided making sheet cakes for the longest time. They just never excited me like a layer cake does. But that all changed the minute I made this banana cake. It’s one of my better cakes for sure. So super simple. And so insanely delicious.

I cannot wait to tell you guys about it. This cake is SO GOOD.

overhead photo of Easiest Coconut Banana Cake before frosting

(coconut banana cake just after baking)

overhead prep photo of Easiest Coconut Banana Cake with a blob of frosting on top, before spreading

What’s the reason for cake?

Well, you never need a reason for cake, it’s always good, and always welcome, but I will say my dad’s birthday was the inspiration behind this recipe.

As you all know, I love cooking and baking for people. It’s why I got into cooking in the first place. So whenever it’s someone’s birthday I love cooking and baking with the foods they love most. Two of my dad’s favorite foods? Bananas and chocolate. He loves them separately, but he loves them paired together even more.

Enter this cake. It’s moist, a touch coconutty, heavy on the bananas, and topped with a very generous spread of chocolate frosting. My banana bread recipe is probably in his top ten favorites when it comes to my baking. And I get the feeling this cake just made his list too. Why? The frosting, it’s to die for.

overhead photo of Easiest Coconut Banana Cake with Fudgy Chocolate Frosting before slicing

Here is how you make this banana cake.

This is VERY easy. The cake itself is made in just one bowl and comes together in no time at all.

Find yourself some very ripe bananas, I’m talking practically black bananas everyone. Very, very brown bananas are KEY to keeping the cake, flavorful, sweet, and incredibly moist.

Mash up the bananas and then mix with a little coconut oil, honey, a couple of eggs, and a splash of vanilla. Add flour, a pinch of cinnamon (only if you wish), and a dash of salt. Stir in some shredded coconut. The coconut is that unexpected ingredient that makes the cake really good. It’s subtle enough that you can barely tell it’s there, but it adds a special touch.

Bake, and less than 30 minutes later your house is going to smell incredible. Nothing smells better than a banana cake baking.

overhead close up photo of Easiest Coconut Banana Cake with Fudgy Chocolate Frosting and squares of cake cut

Now, to make that fudgy chocolate frosting.

No cake is complete without frosting, and a banana cake requires a simple chocolate frosting.

I wanted mine to be extra light and whipped, so I incorporated a bit of cream cheese and used plenty of cocoa powder, plus vanilla extract too. My real secret for this frosting however? Salted butter…it’s that ingredient that will make your frosting better than everyone else’s. Trust me. The touch of extra salt goes a long way.

overhead photo of Easiest Coconut Banana Cake with Fudgy Chocolate Frosting

Once the cake is out of the oven, let it cool for thirty minutes or so, then frost, snack, and enjoy!

This makes for a delicious afternoon treat or late night dessert but is equally great as a simple birthday cake. It’s no fuss, pretty, and so good. The best part? This cake can be baked, frosted, and ready for eating in really just about an hour. If you need to get the cake to cool quickly, just pop it in the freezer to chill off, then frost. I understand if you need to try a bite…right away. The cake just smells and looks too good, it’s a hard one to resist.

So with that. How about some Friday night baking? I think we should! And please, please share on Instagram so I can see!! Can’t wait. ENJOY!!

overhead close up photo of Easiest Coconut Banana Cake with Fudgy Chocolate Frosting

Lastly, if you make this coconut banana cake with fudgy chocolate frosting, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Easiest Coconut Banana Cake with Fudgy Chocolate Frosting

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12
Calories Per Serving: 419 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

Chocolate Fudge Frosting

Instructions

  • 1. Preheat oven to 350 degrees F. Grease an 8-inch square baking pan. Line with parchment paper.
    2. In a large mixing bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the coconut flakes. Pour the batter into the prepared bread pan. Bake for 30-40 minutes, or until center is just set. Remove and let cool for at least 30 minutes before frosting.
    3. To make the frosting, add the cream cheese and butter to a large mixing bowl. Using an electric mixer beat until light and fluffy, about 2 minutes. Add the powdered sugar, cocoa powder, and vanilla. Beat another 2-4 minutes or until the frosting is light and fluffy. Beat in the coconut cream until combined. 
    3. Spread the frosting over cake. Slice, snack, and enjoy!

Notes

To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour
To Replace Coconut Oil: use an equal amount of olive oil, melted butter, or canola oil.
Storing: this cake keeps well for 3-4 days at room temperature. 
To cool cake quickly for frosting: place in freezer for 15 minutes. Remove and frost.
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Comments

  1. 5 stars
    Just made this for a dinner party I was invited to! Big hit! I left the frosting off for folks who were avoiding dairy, and let individuals frost their own pieces.

  2. Dying to make this for our dinner party on Sunday but bananas are very ripe right now – can I make the cake portion and freeze it and then bring it to room temp and make the frosting on Saturday or Sunday morning?

  3. Hi! I am making this for my dad’s birthday this week! He likes a classic banana cake – if I leave out the shredded coconut, should I add more flour or potentially chopped walnuts to compensate for the lost volume? Thank you!

    1. Aw happy birthday to him! I would add a bit more flour or some nuts if you’re planning on leaving out the coconut! xT

    1. Hi Cassie,
      I would just reduce the bake time for the cupcakes! Let me know if you give this recipe a try, I hope you love it! xT

  4. Hi I’m making this recipe and the ingredients say coconut milk but the instructions say coconut cream— are they interchangeable?

    1. Hi Emily,
      Yes, both will work, just be sure to use the cream part from the coconut milk. I hope you love this recipe! xT

    2. I love this recipe! I’m just wondering if I could leave the shredded coconut out? Thanks so much for sharing all your yummy recipes!

      1. Thanks so much Lauren!! Yes, that would be just fine for you to do:) Let me know if you give this recipe a try, I hope you love it! xT

  5. Hi!! I cant get over how delicious the frosting is!! Any chance I can sub the coconut milk for whole milk?
    Thanks !!

    1. Hey Kayla,
      Happy Wednesday!! Thank you so much for making this recipe and sharing your review, I am so glad it was delish! Sure, that should work well for you! xT

    1. Hi there,
      Sure, that will work well for you! Please let me know if you have any other questions, I hope you love this recipe! xT

    1. Hi Savanah,
      I have not tested this, but I would start checking for doneness at 30 minutes. Let me know if you give this recipe a try, I hope you love it! xx

  6. It says to store this st room temperature, but is that safe with the cream cheese frosting? Planning to make this for Easter but will be making the day before and want it to stay fresh and safe.

  7. Just came across this recipe and plan to bake for my partners birthday this weekend. Would it work with butter as a substitute for coconut oil?

    1. Hey Caitlin,
      Sure, I bet that would work well for you! Let me know if you give this recipe a try, I hope you love it! xx

    1. Hi Brittany,
      Wonderful!! Thanks so much for making this recipe and sharing your feedback, so glad to hear that it was a hit! xx

    2. I cannot tell you how many times I have made this cake! My husband is obsessed with it! Every time we have bananas that get old, he asks me to make it. Thanks for such a great recipe!