Chocolate Banana Cake with Coconut

Chocolate Banana Cake Recipe – Celebrate any birthday or anniversary with a decadent and rich banana coconut cake layered with a silky whipped chocolate frosting then topped with dark chocolate ganache.

Life Advice (And Cake)

Secretly, I have never minded getting older. I know I should.

I should mind the slowing metabolism and the loose skin…

I just keep telling myself I’m getting wiser as I age, and that is WAY better than being perky and stupid. Right?

Here are a few bits of wisdom I’ve learned over the long, LONG years. I thought I’d share them with you, youngsters:

• You WILL turn into your mother (or father for you guys) so you might as well start liking her/him now.
• Don’t judge parents you see making mistakes out in public. Your deja vu moment will come, when you find yourself doing the EXACT same thing with your kids.
• If it was a mistake when your friend did it, it will STILL be a mistake when you do it. (Whatever “it” is.) You are not the exception to the rule.
• Just because you are RIGHT, doesn’t mean you shouldn’t say you are sorry. The high road is flanked with uncountable apologies.
• If EVERYONE who loves you, hates your boyfriend/girlfriend/fiance… Take the hint. Your heart-shaped glasses are leading you down a long painful path.
• Thank you notes are still in style; all the cool kids are doing it. Be GRATEFUL for the little things.
• LISTEN when older people are giving advice. They’re not just rattling on; they’ve actually been there.
• ALWAYS eat cake when it’s offered. It might be the best cake ever, or possibly your last cake ever.

Now I’m not telling you this is the best cake ever. There are too many wonderful cakes in the world, and on this site, to claim such a thing.

But I will say, this chocolate banana cake is my favorite cake right now. If you love a chocolate-covered banana sprinkled with sweet coconut, this cake is all for you baby!

A light, yet rich, chocolate banana cake, layered with creamy whipped chocolate frosting, then smothered in dark chocolate ganache.

Banana Coconut Cake

The banana coconut cake layers are so equally balanced, it’s not just a chocolate banana cake or a chocolate coconut cake, it’s both. Not that titles matter.

The whipped chocolate frosting is airy and just slightly sweet. Then a hefty dose of chocolate ganache oozes down the sides for a rich chocolatey finish.

When making layer cakes, if time permits, I like to turn it into a two-day process. The reason for this is visual appeal.

I wrap each banana coconut cake layer well and freeze them. On day two, when it is time to frost the cakes, the whipped chocolate frosting doesn’t drag crumbs throughout it, and the chocolate banana cake is much easier to level because the layers are hard.

Once the cake is completely decorated, I place it in the fridge, so the inside can thaw slowly.

This freezing-thawing process works like a charm and makes my odds of producing a pretty cake much higher.

I like pretty cakes.

So I hope your day is as dazzling as mine is sure to be, and remember what I said about liars, apologies, boys, and cake. I’m here to make your life a little easier!

XOXOXO

How To Make This Banana Cake Recipe

What Ingredients You Will Need

For the Chocolate Banana Cake:

• Unsalted Butter Sticks – softened
• Granulated Sugar
• Cake Flour
• Baking Soda
• Baking Powder
• Salt
• Large Egg Whites
• Vanilla Extract
• Full-Fat Buttermilk
• Large Ripe Bananas – smashed
• Shredded Coconut

For the Whipped Chocolate Frosting:

• Heavy Cream
• Vanilla Extract
• Sugar
• Unsweetened Cocoa Powder

For the Chocolate Ganache and Garnish:

• Dark Chocolate
• Heavy Cream
• Corn Syrup
• Toasted Coconut

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Step by Step Instructions

For the Best Banana Cake:

Preheat the oven to 350 degrees F. Grease and flour three 9-inch cake pans. Cream the butter and sugar on medium speed on your stand mixer until light and fluffy, about 4-5 minutes. Add the eggs whites, vanilla, and mashed bananas. Beat on medium speed until combined, scraping down bowl as needed.

Combine the flour, baking soda, salt, and baking powder in a medium bowl. Add 1/3 of the flour mixture and beat on low, until all the dry ingredients are combined. Add half the buttermilk, beat until combined. Continue alternating ingredients, ending with the flour. Scrape the sides and bottom of the bowl as needed. Finally, add the shredded coconut and mix to combine.

Divide the batter into prepared pans. Bake for 25-35 minutes until a toothpick inserted in the middle comes out clean. Allow the cakes to cool in the pans on a cooling rack for 10 minutes. Invert the cakes onto the cooling racks and cool completely. Wrap each cake separately and freeze.

For the Whipped Chocolate Frosting:

Place all the ingredients in a clean mixing bowl and beat on high until stiff peaks form.

Unwrap the frozen cakes. Divide 1/4 of the whipped frosting on the bottom layer, 1/4 on the middle layer, and 1/2 of the frosting on the top layer. Spread the frosting evenly over the bottom layers, then stack the three cakes, level, and spread a large amount of frosting (on the top layer) over the top and down the sides. Press the shredded coconut around the bottom half and the cake and place it in the fridge to chill.

For the Chocolate Ganache:

Heat the heavy cream in the microwave until it simmers. Add the chocolate. Allow it to sit for 10 minutes then add the corn syrup and gently stir. Once smooth, tap the bowl on the counter to remove bubbles. Cool to room temperature. Once the ganache is cool, pour over the top of the cake and spread to the sides, allowing the ganache to run down. Chill until ready to serve. 

Pro Tip: When serving, I like to cut the slices then allow them to sit for a few minutes so the cake warms up a little.

Get the Complete (Printable) Chocolate Banana Cake Recipe Below. Enjoy!

Frequently Asked Questions 

Can I Store Leftover Banana Cake In The Fridge?

Yes, you can, cover it with plastic wrap tightly and place it in the fridge for up to a week. Wrapping it with foil or plastic wrap will help prevent the cake from drying out. 

Can I Freeze The Leftover Cake?

Yes, you can. But first, you should place it in the freezer uncovered for 1 to 2 hours, then take it out at wrap it in 2 layers of plastic wrap. Then it can be stored for up to 3 months. 

Can I Make This Recipe Without Coconut?

Yes, you can. Just leave it out of the cake batter and then you can also leave it off of the sides as decoration.

Do I Use Salted or Unsalted Butter?

I always use unsalted butter when baking so I can control the sodium. However, in a pinch, you can use salted butter as well.

Did You Use Unsweetened Dark Chocolate For The Ganache?

I used 60% Dark Chocolate Bars for the ganache.

Can I Use All-Purpose Flour?

Cake flour creates an ultra-delicate cake texture. You can make an easy cake flour substitute with a mixture of all-purpose flour and cornstarch. Mix 2 1/2 cups of AP flour with 1/2 cup cornstarch.

More Celebration Cakes/Desserts

• Cherry Buttermilk Cupcakes Recipe with Cherry Buttercream Frosting
• Chocolate Truffle Mousse Cake Recipe
• The Quintessential Chocolate Cake Recipe
• Best Texas Chocolate Sheet Cake Recipe
• Magic Chocolate Eclair Cake Recipe
• Chunky Chocolate Banana Bread Recipe
• Rose Birthday Cake Recipe ~ I Am Baker
• Maple Cheesecake Recipe ~ Baked Bree
• Root Beer Float Cupcakes Recipe ~ Dine and Dish

Struggle with baking? Read this article on Common Baking Issues!

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