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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.
Ingredients for the Banana Coconut Cake Recipe
- medium overly ripe bananas
- melted coconut oil
- honey
- large eggs
- vanilla extract
- all-purpose flour
- baking soda
- ground cinnamon
- kosher salt
- shredded sweetened or unsweetened coconut flakes
Chocolate Fudge Frosting
- cream cheese
- powdered sugar
- unsweetened cocoa powder
- vanilla extract
- canned coconut milk
Kitchen Supplies
- 8 inch cake pans (square baking pan)
- Parchment paper
- Large mixing bowl and medium bowl
- Electric mixer (hand mixer or stand mixer)
- wire rack for cooling
- cake stand
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.
Step One
Let’s start with the banana coconut sheet cake.
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. Maybe a bit more for that extra coconut flavor. 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. Pour batter into the 8-inch square baking pan.
Step Two
Bake, and less than 30 minutes later your house is going to smell incredible. Nothing smells better than a banana cake baking. Stick a fork or toothpick into the cake and see if it comes out clean to ensure it’s baked completely!
Step Three
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! Love the fluffy texture of this cake and the delicious chocolate frosting.
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.
Watch the How-To Reel
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.
This post was originally published on February 21, 2020
Any replacement for the honey?
HI! You can use granulated sugar, brown sugar, or maple syrup. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I have made this cake TWICE in the past month! We love this easy one bowl recipe. It so moist, easy to make and the banana cake with chocolate frosting is AMAZING!
Thank you Jackie! I am so glad you have been loving this recipe! xTieghan
My husband and I are banana bread lovers and I haven’t tried many recipes besides my own. I don’t have to look much further than this recipe. This cake was next level and I love that it doesn’t have any sugar besides the honey!! The frosting is literally the icing on the cake- it’s so good I don’t know if I’ll make a traditional buttercream again! Love the addition of salted butter and coconut milk. This is a keeper!!
Thank you so much Michele! I am so glad this turned out so well for you! xTieghan
DO YOU TOAST YOUR COCONUT FLAKES BEFORE FOLDING IN?
Hi Jen! I do not toast the coconut flakes before folding in! Please let me know if you have any further questions! I hope you love this! xTieghan
I found the cake to be dry and flavorless. But the frosting was delish! We just ate the top part off the cake.
Hi Sara! I am sorry to hear that! Is there anything that could have gone wrong while making this? Would love to help with the texture! xTieghan
Made muffins with this recipe last night. They came out amazing!! Literally the best banana muffins I have ever made and super easy. I used unsweetened coconut flakes and baked for about 20 minutes. Frosting was also delicious and not too sweet. This is now my go to recipe!
Wow that is so great! Thank you so much for trying this recipe, Carol! xTieghan
I have made this 3 times now and it is yummy ??? My 5 year old son helps mash the bananas and measure the extract ? He loves helping and measurements. He is taking cake 3 to class for his teachers tomorrow. I am sure they will ? it as much as we do. Thanks for all the great recipes ?
Aw that is so great! Thank you so much for trying this recipe, Shannon! I am so glad you all love it! xTieghan
This recipe is on point! The cake is delicious, moist and flavorful on its on (not to mention incredibly easy), but the frosting is something else and complements the cake perfectly – definitely add the coconut cream! Dreamy!
Thank you so much Sara! I am so glad you enjoyed this! xTieghan
Easy to make and excellent to eat! I’ll definitely use this recipe in the future (I love the suggestion to make these as cupcakes!) Also, one of my favorite frosting recipes — not sugary at all, just creamy and delicious ?
Thank you so much Daisy! I am so glad you have been loving this recipe! xTieghan
It did not rise. Oil was all around the edge. Doesn’t look like yours 🙁
Hey Jan, I am sorry you had trouble. Was there anything you did differently at all? Any ingredients different? Method of baking this? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan
This is seriously the easiest and most delicious cake I’ve ever made! I’ve already made it three times and it’s such a hit with friends and family. While the frosting is insanely delicious, I’d even make it without the frosting for a breakfast or snack – the banana and coconut together is to die for! If I were to suggest any amendments, it would be to reduce the quantity of ingredients in the frosting just a smidge, because it made for a verrrrry thick layer of frosting with quite a bit leftover (but I enjoy a lot of frosting so it wasn’t a problem for me). Thanks for another fabulous recipe Tieghan!
Hi Emily! I am so glad this turned out so well for you! Thank you so much for trying it! xTieghan
Hello! why is that you say In the directions to grease an 8 in pan, but then later say to put batter in a bread pan? Thank you for the photos because that cleared it up for me. Also, the ingredient list says Coconut Milk and in the directions you say, Coconut Cream.
I’m not sure how this will taste. I was excited to try this for visitors coming tomorrow. I melted the coconut oil, and then omitted it!! I pulled the pan out of the oven, put it in a bowl and added it. Ughhh! Too much mixing!! I was fatigued and it was late. It would of risen a lot more if I hadn’t done that…oh well, will try it again.
HI! You should use an 8 inch square baking pan for this and you should use coconut cream. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Do you think you could freeze the frosting and thaw/rewhip when ready to serve?
Hey! I have not tested this, but I imagine it would work well. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I made this today on a snow day. We all loved it!! A few of us, who don’t much like frosting, loved this frosting! I doubled the recipe, just didn’t use very much coconut. I don’t see a way to post a picture here of my creation. Thank you sharing this recipe!! ?
Thank you for trying it! I am really glad it turned out so well for you! xTieghan
Can I bake this as cupcakes? I don’t have an 8×8 pan, but I do have cupcake tins!
Hi Michelle! Sure you could make these as cupcakes! I hope you love this! xTieghan