Next Post
This post may contain affiliate links, please see our privacy policy for details.
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.Â
To Replace Coconut Oil: use an equal amount of olive oil, melted butter, or canola oil.
Storing:Â this cake keeps well for 3-4 days at room temperature.Â
To cool cake quickly for frosting: place in freezer for 15 minutes. Remove and frost.
Frosting recipe calls for coconut milk from a can, directions say to beat in coconut cream. What’s the difference?
Hey Tamara,
You are going to use the coconut milk from the can, the creamy stuff on the top is the best part to use! Please let me know if you have any other questions! xTieghan
So good and so easy to make! Didn’t last more than a few hours on the counter because everyone kept going back for more. Will make again!
I used olive oil instead of coconut oil in the cake and regular milk instead of coconut milk for the frosting and it came out great.
Hey Madeline,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan
I have a question, your recipe ingredients call for coconut milk but your instructions state to add coconut creme. They are 2 very different ingredients. Please clarify, I really want to make this cake!
I saw in another comment that Tieghan answered this same question: canned coconut milk, not cream. Hope this helps!
Hi Diane,
You will want to follow the recipe and use coconut milk. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hi! Lovely cake.
What would work as a good substitute for coconut milk?
Hey Abigail,
You can use any other milk that you enjoy in place of the coconut milk. Please let me know if you have any other questions, I hope the recipe turns out amazing for you! xTieghan
Can we make frosting w something besides cream cheese?
Hi MaryEllen,
You could just skip it, or ricotta would be a greta option too! I hope this recipe turns out amazing for you, please let me know if you have any other questions! xTieghan
Looks yummy. Can I use sugar in place of the honey?
Hey Maria,
Sure, that should be fine to do. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Can I make without coconut? I hate coconut but love banana cake and chocolate frosting.
Hey Alane,
You can just skip the coconut. Please let me know if you give the recipe a try, I hope it turns out amazing for you! xTieghan
I do not have powdered sugar is there any substitute?
Hey Mia,
So sorry, but you will need the powdered sugar for the frosting. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hi Tieghan!
I love your recipes! My dad is allergic to eggs, what do you think would be the best egg replacement for this recipe?
Thanks!
Hey Sierra,
So sorry I have not tested this recipe without the egg, you could try a chia or flax egg but I am unsure of the results. Please let me know if you have any other questions! xTieghan
So easy and DELICIOUS! Loved the use of banana and no refined sugar in the cake, while still being real goooood. The fudgy frosting was the perfect addition with the salted butter. Thanks for the simple recipe, Teaghan!
Hey Sarah,
Happy Friday!! I am thrilled that this recipe was enjoyed, thanks so much for making it!! xTieghan
Hi Tieghan! For the frosting should it be coconut milk or cream? The ingredients list milk but in the instructions it says cream. Thanks!
Hi Jillian! I like to use canned coconut milk. That works best! Hope you love this recipe! Thank you!! xxTieghan
This cake was easy and delicious!!!! Loved the combo of banana, coconut and fudgy chocolate frosting. Going to make time and time again ?
Hey Sarah,
Wonderful! I am so glad this recipe was a hit, thanks a lot for making it! Have a lovely week:) xTieghan
Would it affect the cake/frosting if we omit the coconut and use regular oil/milk instead?
Hey Katie,
That would be just fine to do. I hope you love this recipe, please let me know if you give it a try! xTieghan
This cake is so delicious! I’ve made it twice now and it is one of my faves!
Hey Abby,
Happy Monday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed!! xTieghan
This did not turn out for me although I love all of the other recipes I have tried from half baked harvest. Cake was very dry and did not have a good flavor. Frosting was just ok.
Hey Kim,
So sorry you did not enjoy the recipe, please let me know if I can help in anyway! xTieghan