Banana Cake with Chocolate Cream Cheese Frosting
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!
Servings 1 cake
Calories 390kcal
Ingredients
For Cake
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 medium-sized bananas, mashed
- 1/2 cup buttermilk (make your own by adding 1 tablespoon white vinegar to 1/2 cup of milk, stir and let set for 2 minutes)
- 1/2 cup shortening
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup mini semi-sweet chocolate chips
For Frosting
- 1 (8 oz) package of cream cheese, softened (reduced-fat will work, I wouldn’t use fat-free)
- 1/4 cup unsalted butter, softened
- 2 to 3 teaspoons of milk
- 1 teaspoon pure vanilla extract
- 1/2 cup cocoa powder
- 4 cups of powdered sugar (confectioner’s sugar)
Instructions
For Cake
- Preheat oven to 350°F.
- Combine dry ingredients in a large bowl.
- Add rest of ingredients to the dry ingredients and beat on low-speed until combined.
- Increase to medium speed and blend for 3 minutes. Fold in chocolate chips.
- Spread into a greased 9″x13″ baking dish and bake for 30-35 minutes or until a toothpick inserted into center of cake comes out clean or with crumbs.
- Cool completely before frosting.
- For Frosting
- In large bowl, using an electric mixer, beat together cream cheese, butter, vanilla, and milk until smooth.
- Add in cocoa powder and powdered sugar (one cup at a time) and continue to beat on low speed until frosting is smooth and to your desired consistency. Spread on cooled cake.
Video
Notes
- Due to the cream cheese in the frosting, this cake should be refrigerated.
Nutrition
Serving: 1g | Calories: 390kcal | Carbohydrates: 65g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 36mg | Sodium: 194mg | Fiber: 2g | Sugar: 49g