Banana Cake

Banana Cake with Chocolate Icing

Winston Gambatto / iStock / Getty Images Plus

  • Total: 50 mins
  • Prep: 15 mins
  • Cook: 35 mins
  • Refrigerated Time: 8 hrs
  • Yield: 24 servings
Nutritional Guidelines (per serving)
285 Calories
20g Fat
23g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 24 servings
Amount per serving
Calories 285
% Daily Value*
Total Fat 20g 26%
Saturated Fat 10g 51%
Cholesterol 66mg 22%
Sodium 183mg 8%
Total Carbohydrate 23g 9%
Dietary Fiber 2g 8%
Protein 4g
Calcium 57mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This banana cake is light and fluffy, making it a perfect cake for parties. We like to add walnuts and chocolate chips to this banana cake recipe, but you can leave them out if you prefer. Be sure to sift the flour in this banana cake recipe. That's what makes this banana cake recipe light. But it's the chocolate ganache frosting that makes it special. If you don't have time to refrigerate the frosting overnight, a few hours, or just until it is thickened and cooled completely, will be just fine, though the frosting will not get quite so fluffy when you beat it with the electric mixer. 

Edited by Katie Workman


  • For the Ganache Frosting:
  • 1 cup heavy cream
  • 8 ounces chopped semisweet (or bittersweet) chocolate
  • For the Banana Cake:
  • 3/4 cup butter (softened to room temperature)
  • 1 1/4 cups sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2 1/2 cups flour (all-purpose)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 cup bananas (pureed very ripe, approximately 3 small bananas)
  • 3/4 cup buttermilk
  • Optional: 1 cup chopped walnuts
  • Optional: 1/2 cup chocolate chips

Steps to Make It

Make the Ganache:

  1. Gather the ingredients.

  2. Heat the cream in a small saucepan over medium-high heat until it comes to a boil.

  3. Remove from the heat. Add the chopped chocolate, stirring until the chocolate is completely melted. Allow ganache to cool completely. Chill in the fridge until it is cold, preferably overnight.

Make the Banana Cake:

  1. Gather the ingredients.

  2. Preheat the oven to 350 F. Grease and flour a 9 x 13 baking dish.

  3. In a large mixing bowl, beat butter and sugar until fluffy, about 5 minutes. Beat in the vanilla and eggs.

  4. Sift together the flour, baking soda, salt and baking powder. Do not skip this step! The sifting is what ensures your banana cake will be light and fluffy.

  5. Add the flour mixture to wet ingredients, mixing until just blended.

  6. Add the pureed bananas and buttermilk to the batter. Mix just until blended. Fold walnuts and chocolate chips, if using, into the banana cake batter.

  7. Pour into the prepared pan. Bake 25 to 35 minutes until a knife inserted 2 inches from the edge of the cake comes out clean. Let the cake cool completely.

  8. While the cake is cooling, beat the ganache with an electric mixer until fluffy enough to spread over banana cake.

  9. Frost cooled banana cake with chocolate ganache frosting or cream cheese frosting.

  10. Enjoy!