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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
Will def be making this. Could I substitute canola oil for the coconut oil?
Hi Cathy,
I would recommend using olive oil or butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! This cake looks amazing and I was hoping to make it this weekend. Could you substitute the cocoa powder with 100% unsweetened cacao powder? It’s what I have and I can’t find cocoa powder in store right now. Also, would the amount I use be the same? Thanks!!
Hi Anna,
Yes, that is totally fine to use, just add an extra 1/4 cup of honey. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Frosting is to die for! I could eat the whole bowl and not be sorry. I used the coconut milk in the can, and not just the cream part. ( I actually had this leftover from another HBH recipe that just called for the cream). The frosting is light and airy, and it reminds me of a mousse. Cake is quite tasty, although I did over bake it, even though I timed it for 28 min. Next time, I’d probably check it at 25 minutes, because I will make again 🙂 Thanks for the recipe!
Hi Caitlin! That is so great that this turned out so well for you! I hope you continue to enjoy it! xTieghan
This was so easy to make! But I made a mistake and added too much coconut cream to the frosting. Is there an easy way to thicken the frosting if this happens? I tried adding more sugar and cream cheese but it didn’t thicken all that much. It was still delicious!! Thank you!
Hi Anjali,
So sorry about this, unfortunately I would start over with the frosting, I would hate to have you waste sugar and cream cheese and have the texture not be on point. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I only have almond flour at my house right now. How much should I use of that?
Hi Mimi,
I would use the same amount of aloud flour, but please note I have not tested this recipe with aloud flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Absolutely loved this!! Going for round 2, but can’t get eggs at the store right now :/ any eat to substitute?
Hi Britney,
Thanks so much for trying the recipe, I am so glad you enjoyed! So sorry but the eggs are key! Please let me know if you have any other questions! xTieghan
The frosting is super delicious, but even on its own this cake is fantastic! Just made it for the second time, but am out of eggs so I subbed them with flax eggs (2tbsp ground flax seed + 5tbsp water). It worked out great too. Definitely one of my new favorites 🙂 Thanks!
Hi Haley! That is so great to hear! Thank you so much for trying this recipe! xTieghan
Hands down the best banana bread I have ever had. Although the frosting is absolutely delicious it’s not even needed the bread is so good. I subbed olive oil as I didn’t have coconut oil and it worked perfect!
Hi Christine! That is SO amazing to hear! Thank you so much for trying this one! xTieghan
This recipe was posted on my 32nd birthday and I love it! The banana cake is nice and light. It didn’t rise a whole bunch, but it is still soft. That frosting is addicting! I licked the spoon, bowl, beaters…you name it. The combination of the cake and the frosting really pair well together! I could see it being great with a plain cream cheese frosting and nuts in it, too! I used whole milk instead of coconut milk in the frosting. No complaints here!
Wow this one was made for you haha! I am so glad you have been loving it! Thank you Katrina! xTieghan
Hi!! If I don’t have an 8×8 pan for this, what Else could I use? I have a 13×9 pan, And circular pie/cake pans. Would either of those work? Would that make the cook time or recipe any different?
Hi Alexandra,
I would recommend using the pie pan that way you can keep all of the baking times the same. Hope you love the recipe!
I tried this cake for a family gathering and it was a HUGE hit! The cake itself is very moist & flavorful, but you are right….it’s the delicious chocolate frosting that makes it very special!! Highly recommend this cake & I’m sharing it with lots if people!!!
That is so amazing to hear! Thank you so much Cindy! xTieghan
Baking this delicious banana coconut cake recipe (as I write) for the second time. My hubby and I like to snack on this cake without frosting, but if there comes a time when we feel like frosting I’ll be sure to use your recipe. Just so good, without being overly sweet (I use unsweetened shredded coconut). Thank you so much for sharing – we love it!!!?
Thank you Donna! I am so glad this turned out so well for you! xTieghan
Delicious! We didn’t add the shredded coconut but it turned out lovely. Great recipe to involve the kiddos too 🙂
Yes! That is too cute! I am so glad you all enjoyed this! xTieghan
I just got around to making this, it is absolutely incredible!! thanks for always having the best recipe inspiration!!
Aw so glad you enjoyed! Thank you for trying it Lucy! xTieghan
This was so good!
I think l put too much cinnamon in, but it was still delicious.
I would never have noticed the cake was sugar free if i hadn’t made it myself… I used some chocolate and cream cheese frosting I already had in the freezer, and it was quick to whip up for a Friday night feast!
Thanks for the recipe!
Yum! I am so glad this turned out so well for you Chanelle! Thank you for trying this! xTieghan