Banana Cake with Chocolate Frosting
This moist banana cake layered with rich chocolate frosting is pure comfort and joy in every slice. Simple enough for weekdays but special enough for celebrations, it’s a crowd-pleaser that tastes like home.
Equipment
- 2x 8-inch Round Cake Pans
- Electric Mixer
- Mixing Bowls
Ingredients
For the Cake
- 0.75 cup unsalted butter softened
- 2 cups sugar
- 3 large eggs room temperature
- 1.5 cups mashed ripe bananas (2 to 3 large)
- 1.5 tsp vanilla extract
- 3 cups all-purpose flour
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
- 0.75 cup buttermilk
- 0.75 cup chopped unsalted pistachios toasted
For the Chocolate Frosting
- 16 oz whipped cream cheese 2 containers
- 0.5 cup butter softened
- 0.5 cup baking cocoa
- 4.5 cups confectioners’ sugar
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round pans.
- Cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- Stir in mashed bananas and vanilla.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Alternate adding flour mixture and buttermilk into the batter, mixing gently.
- Fold in toasted pistachios.
- Divide batter between pans and bake 45–55 minutes. Cool completely.
- For the frosting, beat cream cheese and butter until smooth. Mix in cocoa, sugar, and vanilla until creamy.
- Assemble cake by layering frosting between and on top of the cakes. Chill before serving.
Notes
Toast pistachios beforehand for extra flavor. Frosting can be chilled for easier spreading. Use a warm knife for clean cuts.