We are entirely obsessed with the combination of chocolate and bananas. The two flavors together are an elite combination and this banana cake with chocolate icing is no exception. The cake starts with 3 layers of tender banana buttermilk cake. The layers then get topped with chocolate icing. For this recipe, we use our all time favorite dark chocolate ganache. The banana cake with chocolate icing makes the ultimate chocolate banana combination.
The banana cake layers:
There are a couple secrets to making this banana cake full of banana flavor while maintaining a light, fluffiness.
- The bananas: The bananas should be very ripe for this cake. The more black speckles, the merrier. The riper the bananas are, the more sugar they have. As bananas ripen, the starches are converted into sugar which makes them super soft, sweet, and flavor full- a win-win-win when it comes to baked goods.
- Buttermilk: Pretty much all of our favorite cakes have buttermilk. Buttermilk is more acidic than milk. That acidity helps break down the gluten in baked goods which creates more tender cakes.
- Buttermilk substitute: If you can’t find buttermilk, simply add 1 tablespoon into a cup minus 1 tablespoon of regular milk (to make 1 cup liquid total). Let the mixture sit for 5 minutes. This will make a great substitute buttermilk.
Tips for the perfect Banana Cake with Chocolate Icing assembly:
- Even Cake Layers: To ensure even baking and uniform cake layers, distribute the batter evenly among the cake pans. You can use a kitchen scale to measure the batter for precise results.
- Cooling Method: Allow the cake layers to cool completely in the pans for about 10-15 minutes in the freezer before transferring them to a wire rack to cool completely. Cooling the cake layers in the pans and freezer helps them retain moisture and prevents them from collapsing.
- Chilled Ganache: For a thicker ganache consistency, chill the ganache in the refrigerator for about 30 minutes before icing the cake. This will help the ganache set and hold its shape better when spreading it over the cake layers.
Banana Cake with Chocolate Icing FAQs:
Can I Freeze the Cake Layers?
Yes, you can freeze the cake layers for up to 1 month. Wrap each cooled cake layer individually in plastic wrap and then aluminum foil before placing them in a freezer-safe bag or container. Thaw the cake layers in the refrigerator overnight before assembling the cake.
Can I Substitute the Buttermilk?
If you don’t have buttermilk on hand, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let the mixture sit for 5-10 minutes before using it in the recipe.
How Should I Store the Banana Cake with Chocolate Icing?
Store the assembled cake in an airtight container or cake carrier at room temperature for up to 3 days. If the weather is warm, you can store the cake in the refrigerator to prevent the icing from melting.
Can I Use Milk Chocolate for the Ganache?
While dark chocolate is recommended for a rich chocolate flavor, you can use milk chocolate if you prefer a sweeter ganache. Adjust the amount of sugar accordingly to taste.
Can I Omit the Almond Extract in the Banana Cake with Chocolate Icing?
Yes, you can omit the almond extract from the cake recipe if you prefer. The almond extract adds a subtle nutty flavor, but the cake will still be delicious without it.
Banana Cake with Chocolate Icing
Ingredients
Banana Cake:
- 2 1/4 cups mashed bananas
- 1 tablespoon lemon juice
- 4.5 cups all-purpose flour 540 g
- 2 1/4 teaspoons baking soda
- 1 teaspoon salt
- 3 cups white sugar 600 g
- 1 1/8 cup butter 18 tablespoons or 250 g
- 5 eggs
- 2 tablespoon vanilla bean paste or 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 2 1/4 cups buttermilk
Chocolate Ganache Icing:
- 8 ounces dark chocolate 70%
- 6 tablespoons butter 85 g
- 1 ¼ cup sugar 250 g
- 1 ¼ cup heavy cream 300 ml
- 2 teaspoons vanilla 10 ml or 1.5 tablespoons vanilla bean paste
- Pinch of salt
Instructions
- Preheat the oven to 350 degrees F.
- Mash ripe bananas with lemon juice. Set aside
- In another bowl, combine the dry ingredients- flour, baking soda, and salt
- In the base of a kitchen aid or in a large bowl, cream the sugar and butter for 3-5 minutes until pale and fluffy. Add each egg, one at a time and the vanilla and almond extract
- Next on low, alternate the dry ingredients with the buttermilk, beginning and ending with the dry.
- Add in the banana until just evenly combined and pour into 3 greased 9” round cake pans
- Bake until a toothpick comes out clean (~40 minutes. Baking times vary so keep an eye on yours and test with a toothpick)
- Remove cake from the oven and cool (it can be put in the freezer directly for an extra moist taste)
Ganache:
- To make the ganache, add chocolate, butter, salt, and vanilla into a bowl. Set asideIn a small pan over medium heat, heat cream and sugar until hot but just before boiling
- Pour the heated cream and sugar over the bowl of chocolate and let it set for 1 minute. Stir until smooth
- Set in the fridge until cooled but not hard
- Ice the cake with the cooled ganache
For the banana cake, I don’t see the buttermilk turn.When do we add the buttermilk in the mix? Thank you
Hi – it gets alternated with the dry ingredients. We just clarified it in the instructions 🙂 happy baking!
Vanilla bean paste or vanilla extract? In the photos it shows paste but in the ingredients it’s listed as vanilla extract.
You can use either 🙂 we just updated to show both options
For the icing, do you use powdered sugar or white sugar?
White sugar. It gets heated until dissolved with the heavy cream. Happy baking!