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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. Hey Sue,
      Sure, that would be okay for you to do! I hope you love this recipe, please let me know if you give it a try! xTieghan

  1. Hi! I’m planning to make this and could only find whipped cream cheese… would that cause any issues? Thank you!

    1. Hi Charissa,
      That should be just fine for you to use. I hope you love this recipe, please let me know if you give it a try! xTieghan

  2. 5 stars
    Love this recipe! Super simple. I made it gluten free with Flour Farm Organic GF Flour (180g), 1/2 tsp xanthan gum, and 1 C mini Choc Chips (my family doesn’t like frosting.) I tented the cake after 30 minutes and baked for 40. Best birthday cake. Thank you!!

  3. My new preferred method for using up old bananas! Such an easy recipe and it tastes even better the next day.

  4. I made this while simultaneously cooking dinner, that’s how quick and simple it is. DELICIOUS and even better as a snack the next day.

  5. This was awesome! My 5 year old and I followed the recipe exactly and it turned out perfectly. Excellent cake for snacking….even impressive enough to serve to guests. Was super easy and quick. Total winner. 🙂 🙂

    1. Hey Meaghan,
      Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan

  6. 5 stars
    This recipe is fantastic. I used the large shreds of coconut, next time I’ll use the smaller, finer shreds. For the frosting I used half n half in place of coconut milk because I didn’t want to open the cam for only 2 ounces. It all came together well and it’s very moist and flavorful! Thank you for sharing.

    1. Hi Eliza,
      Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan

  7. I made this cake for my husband’s birthday (instead of the usual chocolate cake), and it was a huge hit with everyone! This says a lot considering my husband REALLY loves his usual chocolate cake, and my parents don’t eat dessert:))

    1. Hey Stephanie,
      Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan

  8. The ingredient list says coconut milk. The instructions say coconut cream. I’m guessing milk is right???

  9. 5 stars
    Yummmy cake!! Only had 3 bananas & a 9×9 pan, turned out great! I baked it for 32 mins & probably could have gone a little longer for the middle, was trying to gage what ‘just set’ meant, ha! Just figured the little bit larger pan might make it a touch more shallow & might not need the full 40. I liked that the cake was just honey for sweetener, would like to try a different flour, like oat. But it was a big hit, my four boys scarfed it down! As did I … that frosting … ??

  10. 5 stars
    This was amazing! When I pulled it out of the oven it was bubbling with oil so I drained it off. It is a very thick dense cake. Also the frosting turned out more like pudding but I had added a bit extra of the canned coconut milk because the leftovers would not all fit in the jar that I had. We love the cake and the pudding frosting!

    1. Hi Samantha,
      Happy Friday!! Love hearing that this recipe was enjoyed, thanks a bunch for giving it a try! xxT

  11. 5 stars
    Just made this. A+!!
    I did use sour cream instead of cream cheese in the frosting, and didn’t have coconut milk so added a bit of cream. So Excellent! Great to see that it’s tolerant of a little flexibility! You’re 100% correct on the salted butter!!! Thanks!!???

    1. Hey Maria,
      Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan

    1. Hey Holly,
      I’ve never tried that, I would probably use another neutral oil. I hope that you love this recipe, please let me know if you give it a try! xTieghan