This banana cake is ultra-moist, flecked with chocolate chips, and topped with a thick layer of chocolate cream cheese frosting. It’s going to become a quick favorite!
This banana cake is one of my absolute favorite things that my mom makes. It is so very moist, and topped with chocolate cream cheese frosting…it is just perfect.
I featured it once before on my blog, without chocolate chips, in the form of cake pops. Another totally excellent combination is banana cake with lemon cream cheese frosting. Add walnuts, pecans, or even raisins to banana cake if you like. Top your cake with vanilla cream cheese frosting.
I took this one totally over the top.
Like…hurt your teeth over the top. But it’s good, really good.
I did think about making it with less frosting. I know, I can’t believe I just said that either. If you were making a layer cake with this recipe, the amount of frosting would probably be perfect. However, if you don’t have a HUGE sweet tooth, I’d suggest halving the frosting for a 9 x 13 -inch cake.
Ben agrees. My mother-in-law disagrees. I’m torn. I do love this frosting.
My mother in law said this was “the best cake and frosting she ever had.” And let me tell you–the woman is no cake novice. I consider this an expert opinion. I also ate waaaaay more than my fair share of this. My husband loved it. He kept calling it banana bread. I like that because it sounds healthier than it really is.
But I’m pregnant. So it’s cool. Jillian Michaels and I are going to be best buds come December.
Looking for more over the top delicious chocolate desserts?
Here’s a few more recipes that you just have to try!
- Flourless Mexican Hot Chocolate Cake (chocolate enhanced with cinnamon, vanilla, and chipotle)
- Raspberry and Brownie Mini Trifles
- Flourless Chocolate Cookies (better than brownies, I kid you not!)
- No Churn Double Chocolate Ice Cream
- Black Forest Dump Cake
- No Bake Chocolate Tart (only 4 ingredients)
- Mint Chocolate Chip Brownies (ooey, gooey, eat with a fork brownies)
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mashed bananas (about 3 medium-sized bananas)
- ½ cup buttermilk (see note for substitution)
- ½ cup shortening
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup mini semi-sweet chocolate chips
- 1 pkg. (8 oz.) cream cheese, softened (regular or reduced-fat)
- ¼ cup unsalted butter, softened
- 2 to 3 teaspoons milk
- 1 teaspoon pure vanilla extract
- ½ cup cocoa powder
- 4 cups powdered sugar (confectioner’s sugar)
- Preheat oven to 350°F. Grease or lightly spray a 9 x 13 inch cake pan with nonstick spray.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Add mashed bananas, buttermilk, shortening, eggs, and vanilla to the bowl. With an electric mixer, beat on low-speed until ingredients are combined, scraping sides of bowl as needed, about 1 minute.
- Increase to medium speed and beat for 3 minutes. Fold in chocolate chips.
- Spread cake batter into prepared pan and bake for 30 to 35 minutes or until a toothpick inserted into center of cake comes out clean or with crumbs.
- Cool completely before frosting.
- In large bowl, using an electric mixer, beat together cream cheese, butter, vanilla, and milk until smooth.
- Add cocoa powder and powdered sugar (one cup at a time) and continue to beat on low speed until frosting is smooth and is desired consistency. Spread on cooled cake.
- Buttermilk substitute: Add 1 tablespoon white vinegar to ½ cup of milk, stir and let set for 2 minutes.
- Frosting note: This makes a pretty big batch of frosting. It's actually enough to frost a layer cake. If you prefer less frosting, make a half batch by cutting the frosting ingredients in half.
- Cake with cream cheese frosting should be stored in the refrigerator.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.