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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.
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.
(coconut banana cake just after baking)
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.
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.
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.
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!!
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
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
- 4 medium overly ripe bananas, mashed (about 1 1/4 cup mashed)
- 1/2 cup melted coconut oil
- 1/4 cup honey
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon (optional)
- 1/2 teaspoon kosher salt
- 1/2 cup shredded sweetened or unsweetened coconut flakes
Chocolate Fudge Frosting
- 2 ounces cream cheese, at room temperature
- 1 stick (8 tablespoons) salted butter, at room temperature
- 1 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1/4 cup canned coconut milk
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.
I just made this…and it is DELICIOUS! I was slicing it before it was even frosted! The frosting is fabulous though, too.
The only thing i did different, was adding 1 cup of mini chocolate chips to the batter.
Don’t delay- make this today!
Hey Shar,
I am thrilled that this recipe was enjoyed, thank you so much for giving it a try! xTieghan
Very unique icing. Not too sweet. Quite fudgey. Tastes a lot like chocolate cake batter. The cake is more banana cake than a banana bread. Good for a birthday cake
Hi there,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Happy Holidays! xT
OMG! I just made this and it is absolutely delicious!
I substitute all purpose flour with Cassava flour and used Kerrygold butter instead of coconut oil. Can you say amazing! I love the combination of Banana and Cinnamon. No frosting needed for me. It’s perfect. Thank you!
Hey Latrice,
Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan
We really enjoyed this recipe! It’s my first time cooking with the canned coconut cream. I feel awful wasting the rest of it. Do you have any other suggestions for an easy recipe I can use it in?
Hey Jenny,
I am delighted that this recipe was enjoyed, thanks a lot for trying it out! I like using the coconut cream in smoothies, but here are some other recipes you can use it in:
https://www.halfbakedharvest.com/lemon-sugar-coconut-cream-pie/
https://www.halfbakedharvest.com/healthy-coconut-tart/
https://www.halfbakedharvest.com/coconut-banana-cream-pie-parfaits/
I hope this helps. Happy Friday! xTieghan
Hi! Can I substitute coconut flour for the AP flour? If so, would it be 1:1 ratio?
Thanks!!
Hey Molly,
Yes, that should work just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan,
Thank you so much for a beautiful recipe I made this this morning for a friend, and they loved it.
I divided the mixture into 3 to make 3 small cakes.
I would just like to get the consistency and texture a little better although my cakes Rose very well and they were Golden Brown on the top and they sprung up in the middle when I touched them, when I cut them open they were very moist and mushy and wet and quite dense definitely not cakey at all it seems like there was too much wet ingredients so I’m not sure what’s going on, I don’t want to give up on this recipe I want to make it again do you know what I might have done wrong I didn’t stir the mixture very much only till it was just combined.
Kind Regards,
Twiggy
Hey Twiggy,
Thanks for giving the recipe a try. I have not ever made this recipe into 3 cakes, so this might have to do with the bake time. Sounds like it needs to bake a little longer. I hope this helps for next time! xTieghan
I made this last year for my sons first birthday cake and it was a huge hit! I’m wondering if I can make this recipe again but instead of using a pan, pour the batter into a cupcake tin? Do you think this recipe would work well for cupcakes? Thanks in advance. I cook your recipes at least twice a week and LOVE your content. Gratitude!
Hey Larkin,
Thank you so much for giving the recipe a go! I am thrilled it was enjoyed. Yes, cupcakes would work well. I would start checking for doneness at 25 minutes. xTieghan
Hi, for the frosting do you use the whisk attachment or paddle attachment?
Hey Aysha,
When making the frosting, I use the paddle attachment. I hope you love the recipe, let me know how it turns out! xTieghan
Made these as cupcakes about 20 min bake time. The frosting is INCREDIBLE. Can’t wait to try the cupcakes tonight for a birthday celebration. Your recipes never disappoint. Thank you so much for your creativity and delicious treats!
Hey Erika,
I so appreciate you giving the recipe a try, I am thrilled it was enjoyed! xTieghan
Hi, I made this delicious looking cake today but was a little surprised by the texture of the frosting, which had a slightly more runny consistency than I was expecting. Actually more like cream than frosting. In the list of ingredients you say to use coconut milk, but in the recipe instructions you mention coconut cream… I used coconut milk, maybe should I have used cream instead, which is thicker ? Any advice would be welcome ! Thanks
Hey Jackie,
Thanks for giving the recipe a try, if your frosting is ever runny just add some more powdered sugar:) xTieghan
Made this last night for our family-delicious!! Will definitely make again!!
Hey Ashley,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan
We made this for Valentine’s Day as cupcakes. They didn’t even need the frosting. They were so good ans perfectly sweet but not overly so.
Love this recipe. Thank you!
Hey Elizabeth,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan
So good. Best chocolate frosting ever!
Hey Beret,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan
Great recipe!!! My partner is not a fan of cream cheese so we made a whipped frosting instead but honestly the cake was great on it’s own!!! Super moist, not too sweet and just great texture. Will def make again, thank you Tieghan!!
Hey Cathy,
Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan
My kid loves all these things except coconut. I can get the milk by him but what do I sub for the flakes??? Thanks!
Hey Kate,
You can skip the coconut flakes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Delicious and super easy to make! I replaced the coconut oil with olive oil and was still perfect! Dense, moist, and not overly rich which is perfect!
Hey Mackenzie,
Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan