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Banana Cake with Chocolate Frosting Recipe
Banana Cake with Chocolate Frosting Recipe photo by Taste of Home
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Banana Cake with Chocolate Frosting Recipe

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4.5 16 16
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It's super important to make sure the whipped cream cheese is truly at room temperature before you use it. If not, it chills the softened butter and makes for lumpy frosting. —Jeanne Ambrose, Milwaukee, Wisconsin
TOTAL TIME: Prep: 45 min. Bake: 45 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 45 min. Bake: 45 min. + cooling
MAKES: 16 servings

Ingredients

  • 3/4 cup unsalted butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 1-1/2 cups mashed ripe bananas (2 to 3 large)
  • 1-1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 3/4 cup buttermilk
  • 3/4 cup chopped unsalted pistachios, toasted
  • CREAM CHEESE FROSTING:
  • 2 containers (8 ounces each) whipped cream cheese, room temperature
  • 1/2 cup butter, softened
  • 1/2 cup baking cocoa
  • 4-1/2 cups confectioners' sugar
  • 2 teaspoons vanilla extract
  • Chopped banana chips and additional chopped unsalted pistachios, toasted, optional

Nutritional Facts

1 slice: 606 calories, 28g fat (16g saturated fat), 111mg cholesterol, 510mg sodium, 85g carbohydrate (62g sugars, 2g fiber), 7g protein

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in 3/4 cup pistachios.
  2. Transfer to two greased and floured 8-in. round baking pans. Bake 45-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a large bowl, beat cream cheese and butter until smooth. Add cocoa; mix until blended. Add confectioners' sugar and vanilla; beat until creamy.
  4. Place one cake layer on a serving plate; spread top with 1 cup frosting. Top with remaining cake. Spread top and sides with 2 cups frosting. Press pistachios into sides of cake if desired.
  5. Cut a small hole in the corner of a large pastry or plastic bag; insert #127 petal pastry tip. Fill the bag with remaining frosting. Pipe concentric circles of frosting over top of cake. Refrigerate for at least 1 hour or until frosting is set. Yield: 16 servings.
Originally published as Banana Cake with Chocolate Frosting in Taste of Home February/March 2012, p71


Reviews for Banana Cake with Chocolate Frosting

AVERAGE RATING
(16)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
tiffanykorn
Reviewed Aug. 25, 2015 Edited Aug. 26, 2015

"It was more like banana bread with chocolate frosting. People at work enjoyed it, but it is not a recipe I will plan to make again. Easy to make, but I would rather have made a really good banana bread.

I made this in a 9x13 which messed up the frosting to cake ratio. So that may be a factor why it tasted more like banana bread."

MY REVIEW
peacharmadillo
Reviewed Jun. 8, 2013

"We only made the cake, not the frosting out of ease and we left off the pistachios for personal preference. We also just about doubled the bananas to ensure that they were the highlight. Everyone really enjoyed it. I enjoyed taking credit for it."

MY REVIEW
poulaki
Reviewed Mar. 12, 2013

"I followed this recipe excactly. The cake turned out o.k. but the frosting was horrible. Way too sweet and the color was not like the picture. We couldnt even taste the cream cheese."

MY REVIEW
tgivivs
Reviewed Jan. 15, 2013

"Made this cake for my son's birthday and he loved it! Next time will bake less than the time required because 45 minutes was a bit much but that could be my oven. Frosting was amazing too!!!"

MY REVIEW
katyh777
Reviewed Oct. 19, 2012

"This is the BEST banana cake and the BEST chocolate frosting I have ever had! I've made this several times and have always had rave reviews! This is a keeper!"

MY REVIEW
tlbrod
Reviewed Oct. 6, 2012

"I am rating the cake alone. I used a different frosting. I was making the cake for a friend's wedding. She wanted just a regular chocolate buttercream. But the cake alone is fabulous.

I have made this twice now. The first time for her tasting I made the recipe as listed. But thought it needed more of a banana flavor. So thought I would add more bananas for the official wedding cake.
Both times I omitted the nuts because of possible nut allergies with guests at the wedding. She didn't want to take a chance.
I doubled the recipe for the wedding cake. It made 2 perfect 10" square layers. I had 4 cups of mashed bananas. Double the recipe would have been 3 cups. But the 4 cups was the perfect amount. Cake was so moist & flavor was excellent!!! Lowered the oven temp to 325 since the cakes were so large.
Turned out perfect!!
Thanks for sharing and will definitely use this recipe again and again!!!"

MY REVIEW
parksville
Reviewed Aug. 29, 2012

"This cake was pretty good, but did not have a "wow factor" taste. There is plenty of icing and I'll use the leftover on cupcakes. Used walnuts in place of pistachios and peanut pieces for decoration. A stunner to look at, our guests enjoyed it and I'd try it again."

MY REVIEW
Orangemonkey
Reviewed Jul. 31, 2012

"One of the best cakes I have made. Looks very special and tastes special too."

MY REVIEW
*cookinmomma*
Reviewed Jun. 21, 2012

"I am an avid baker and was very excited to see this chocolate cream cheese frosting here because it appears so dark in the picture. I just finished it an while it tastes delicious and has a good texture, it is very light in color. :("

MY REVIEW
traciaulenbacher
Reviewed Apr. 21, 2012

"Made this for Easter, and used a peanut butter icing instead~ FANTASTIC!!!"

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