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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
Thank you so much for sharing your recipes with us. All amazing, deliciously healthy.
Thank you so much Anya!! xTieghan
Made this, it was incredible! My family is requesting it again for my grandma’s 85th birthday party!
Because the frosting really makes the cake, I don’t want to change it. Do you think the frosting could hold up in a 2 layer 8” round cake, or that it’s too soft/fluffy to hold the structure and I should just double the recipe in a larger pan instead of stacking?
Hi Stacey,
So glad you enjoyed this recipe! Since it is only 2 layers I think you should be totally fine! Happy Birthday to your grandma! xTieghan
Very excited to try this! Your recipe calls for canned coconut milk, but the instructions say coconut cream. I got the coconut milk, so I’m wondering if this will ruin the consistency of the frosting?
Hi Rachel,
So you are doing to use the creamy/solid part of the coconut milk. Sorry for the confusion. I hope you love the recipe, please let me know if you have any other questions! xTieghan
can you do a post on all our beautiful cake plates!!! also this desert is the bomb!!!!!!!
Thank you so much Karyn! xTieghan
Hi there,
Thank you for sharing this recipe!
I tried this in a 8.5 inch loaf pan at 350 degrees. I had to bake it for 50 minutes for the inside to be cooked. As a result the outside became brown and a bit hard. Not sure What went wrong?
Could it be the following?
– I did add a teaspoon of baking powder as my baking soda was old.
– I also mixed the batter with an electric mixer for a minute instead of lightly mixing everything with hands.
Hi Youmna,
So sorry you had issues with this recipe. Those could have been your issues as baking powder and baking soda are not interchangeable. I do like to mix this by hand as an electric mixer can overheat the batter. I hope this helps! Please let me know if you have any other questions! xTieghan
Yummy cake however when I added the coconut milk it curdled the icing. What went wrong?
Hi Olivia,
I am not sure what could have happened as the coconut cream would only curdle if you were adding it to hot ingredients. The frosting is not heated at all so I am wondering if you adjusted the recipe at all? Please let me know how I can help! xTieghan
I made this cake this morning, and it turned out great! In fact, it’s almost gone ? I omitted the desiccated coconut because I don’t like the texture. I left it in 5 min too long so it came out browner than I would have liked, but it was so moist that no one cared. I made the mistake of subbing heavy whipping cream for coconut milk and lost some of the heft and fluffiness in the process. Not sure what the ratio should have been but I used slightly less than 1/4 cup. The only thing I might suggest is to increase the wait time for frosting the cake. I was impatient and waiting exactly 30 min to add it and it was still too warm, despite me putting the frosting in the fridge
Wow that is so great! I am so glad you all enjoyed this Kristiana! Thank you! xTieghan
Hi d cake is so so good except not enough to eat as theres 8 of us at home. Can i double d portion next time n still use d 8inch square tin? Will it baked with double ingredients? Thank you
Hi Jasmine,
If you double the recipe you will need to use 2 8-inch square pans. Please let me know if you have any other questions! xTieghan
oh this looks too good, I need to make it right now
Yes! I hope you love this recipe, Brooklyn! xTieghan
Can I make this in a standard 9X5 loaf pan instead? Would that change any of the baking time?
Hi Marisa,
I have not tested this, but I would increase the baking time by 10-15 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this today, but did it as cupcakes (per your baking directions suggested to another commenter). They are delicious! A very nice change from the banana chocolate chip muffins I’ve been making so often lately!
Thank you so much! That is really amazing to hear! xTieghan
Delicious and super easy to bake!! My 1.5 year old son was right there beside me, helping too… that’s how easy this is! :). The cake itself is moist, and flavorful. And the frosting is light and airy… perfect combo with the cake. Wondering if it has to be stored in the fridge though because of the cream cheese? Thoughts? Thanks!!
Hi Britt! Aw that is so sweet to hear! I store it either way, but if it makes you more comfortable to keep in the fridge you should! I am so glad this turned out so well for you! xTieghan
I’m not a fan of frosting ?
Is this cake good on its own with maybe some powdered sugar on top?
Ooo yum! I am glad you like this one! xTieghan
Made this tonight! Great cake. We didn’t have cream cheese so made a simple chocolate icing.
I made it in a loaf pan and it was great.
Light and moist cake. Thank you!
Thank you so much Hilary! I am so glad this turned out so well for you! xTieghan
Hey with the icing is there a way to make it dairy free?? Such as something to substitute the cream cheese and butter?? It looks so delicious!
Hi Brianna,
I would recommend using a dairy free cream cheese! I hope you love the recipe, please let me know if you have any other questions! xTieghan