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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.

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Chocolate Fudge Frosting


  • 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!


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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  1. 5 stars
    I love this recipe, I made it with local honey and coconuts, home harvested bananas, I baked on air frier coz no oven but came out beautiful so I shared with my neighbours and everyone loved it that ask for recipe so had to translate the recipe to Spanish 😅… Thank U so much!!!!

    1. Hey Leon,
      Awesome! Love to hear that this recipe was a winner, thanks so much for making it! Have a great weekend:)

    1. Hi there,
      Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed! Please let me know if there is anything that I can help with! xT

  2. 5 stars
    This cake is so delicious! I love the use of honey and coconut oil, super moist. My icing turned out pretty pale in comparison to the photos and not too chocolatey in flavour…I mean it’s still yummy but do you have any suggestions on how to get a darker, more chocolatey icing? Thank you, Tieghan for sharing another yummy recipe!

    1. Hi Samantha,
      Awesome!!🤩 I truly appreciate you making this recipe and sharing your review and love to hear that it was a hit! I would either add more cocoa powder or try a different brand next time! xTieghan

  3. 5 stars
    This was fantastic!! Everyone who tried it said it was delicious. Thinking about adding walnuts & making this recipe again as muffins. How would you adjust the bake time for that?

  4. 4 stars
    I bake & cook quite often so when I toothpick tested the cake in the center it came out clean. After slicing into it some pieces were quite mushy but I followed recipe to the letter. Wasn’t sure what could have caused that? Taste & consistency of cooked pieces was divine! Advice please. TYIA

    1. Hey Deborah,
      Fantastic!! I love to hear that this recipe was a hit, thanks for trying it out! Hmmm, it could have just been the banana, was it undercooked? xTieghan

    1. Hi Kim,
      It really just depends how you want to cut the cake:) I hope you love the recipe, please let me know if you give it a try! xx

  5. 5 stars
    This has become my go to snack cake recipe! It’s such a hit in my house. It really comes together quickly. My only little add-on is folding in a handful of toffee bits into the batter before baking! Yum!!

    1. Hi Amy,
      Thanks for your feedback! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan

  6. 5 stars
    I made this for my mom’s birthday and it was a HIT! I love that the cake isn’t too sweet (tastes like a delicious, moist banana bread!) and the frosting is deliciously fudgy… I could eat it with a spoon!! Pairs well with a scoop of vanilla ice cream for dessert, or with your morning coffee for breakfast. ?

    1. Hey Sarah,
      Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan

  7. Love the recipe, but need to check on one thing. Is it coconut cream or milk in the frosting? The ingredients lists milk, but the instructions say cream.

    1. Hey Emily,
      Happy Friday!! Thanks so much for trying this recipe out, I love to hear that it was enjoyed!! Sorry for any confusion, you can use either cream or milk:) xx

  8. 5 stars
    This cake was INCREDIBLE. The cinnamon really does it for me.

    A couple of tweaks: I used maple syrup instead of honey b/c that’s what I had, and 10/10, would do it again.

    Also, I used 2 “chia eggs” (1 tbsp chia seeds + 2.5 tbsp water per “egg” and let it sit for 5 minutes before adding to recipe). Worked great! A solid option for those trying to eliminate eggs, or just out of them, like me. 🙂

    I love your Instagram content. 99% of my saved posts are your recipes and every one I have tried has been DELISH. That cauliflower mac & cheese? C’MONNNNNNNN! Also, I am exclusively preparing pasta by the method in that recipe now- 1 lb pasta boiled in 4 cups of well-salted water. Nothing to drain, and delightful consistency and flavor every time. As a mom, making dinner gets monotonous. Thank you for getting me excited about cooking again!

    1. Hey Becca,
      Awesome!! I love to hear that this recipe was a winner, thanks a bunch for giving it a go! Thanks for sharing what worked well for you. Have the best weekend! xxT

  9. 5 stars
    Delish! Such a great way to use up bananas and the chocolate is amazing! I used 2 flax eggs to accommodate an egg allergy and it worked really well.

    1. Hey Jennifer,
      Awesome!! I love to hear that this recipe was a winner, thanks a bunch for giving it a go! Have the best weekend! xxT