Chocolate Banana Cake
by Sommer Collier — last updated on Oct 10, 2025 This decadent and rich Chocolate Banana Cake recipe is perfect for celebrating birthdays, anniversaries, or any special occasion! Our banana coconut cake is layered with a silky whipped chocolate frosting then topped with dark chocolate ganache for the ultimate indulgent treat.
Sommer’s Recipe Notes
Getting older comes with its… quirks… a slower metabolism, laugh lines, a little extra “wisdom”. Over the years, I’ve picked up a few truths: you’ll eventually turn into your parents, saying sorry (even when you’re right) keeps the peace, and thank-you notes will never go out of style. But above all… never say no to cake.
And trust me when I say you won’t want to say no to this one. This chocolate banana cake is light yet rich, layered with chocolate, sweet banana, and a sprinkle of coconut. 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.
Why You’ll Love this Chocolate Banana Coconut Cake
- Made for special occasions – This chocolate banana cake is perfect for birthdays, anniversaries, or any occasion where you need a cake to impress.
- Rich yet light – Indulgent enough for celebrations, but not so heavy you can’t enjoy a second slice!
- Layers of flavor – 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, in delicious harmony.
This chocolate banana cake makes birthday dreams come true, anniversaries magical, and holidays brighter. If you love a chocolate-covered banana sprinkled with sweet coconut, this cake is all for you, baby!
Ingredients and Tips
For the Chocolate Banana Cake
- 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.
- Cake 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.
- Egg whites – Use large egg whites.
- Flavor & texture builders – Full-fat buttermilk (splurge a little!), vanilla extract, smashed ripe bananas, and shredded coconut.
- Baking essentials – Baking powder, baking soda, and a little salt to balance the flavors.
For the Whipped Chocolate Frosting
- Creamy base – You’ll need heavy cream and vanilla extract.
- Flavors – White sugar and unsweetened cocoa powder.
For the Chocolate Ganache and Garnish
- Chocolatey finish – Heavy cream, corn syrup, and dark chocolate – We used 60% dark chocolate bars for the ganache.
- Coconut – We use toasted shredded coconut.
How To Make Chocolate Banana Birthday Cake
Tips for success – This cake is a (very worth it) labor of love, and I recommend spreading it over two days for the best, visually appealing, results. On day one, bake the banana coconut cake layers, wrap them well, and freeze. On day two, frost and decorate. The frozen layers are easier to level, and the whipped chocolate frosting goes on smoothly without dragging crumbs.
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, you like pretty cakes, we all like pretty cakes!
Find the full Chocolate Banana Coconut Cake recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing leftovers – Cover the cake 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.
- Freezing – You can freeze it, but first, you should place it in the freezer uncovered for 1 to 2 hours (to harden the ganache and keep it from sticking), then take it out at wrap it in 2 layers of plastic wrap. Then it can be stored for up to 3 months.
Frequently Asked Questions
Yes, you can. Just leave it out of the cake batter and then you can also leave it off of the sides as decoration.
Using ripe (brown and beautiful!) bananas, measuring ingredients carefully, and not over-baking are key. Wrapping layers and freezing briefly before frosting also helps lock in moisture.
Struggle with baking? Read this article on Common Baking Issues!
Chocolate Banana Birthday Cake
Ingredients
For the Chocolate Banana Cake:
- 3 sticks unsalted butter softened
- 2 cups granulated sugar
- 3 cups cake flour
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3 large egg whites
- 1 tablespoon vanilla extract
- 1 1/2 cups full-fat buttermilk
- 2 large ripe bananas smashed
- 1 cup shredded coconut
For the Whipped Chocolate Frosting:
- 3 cups heavy cream
- 2 tablespoons vanilla extract
- 1/3 cup sugar
- 1/3 cup unsweetened cocoa powder
For the Chocolate Ganache and Garnish:
- 10 ounces dark chocolate
- 1 cup heavy cream
- 2 tablespoons corn syrup
- 1 cup toasted coconut
Instructions
For the Chocolate Banana Cake:
- Preheat to 350 degrees F. Grease and flour three 9-inch cake pans. Cream the butter and sugar on medium speed until light and fluffy, about 4-5 minutes. Add the eggs whites, vanilla and smashed banana. 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 combined. Add half the buttermilk, beat until combined. Continue alternating ingredients, ending with the flour. Scrape the sides and bottom of 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 the larger 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 in the fridge to chill.
For the Chocolate Ganache:
- Heat the heavy cream in the microwave until it simmers. Remove and 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. *When serving, I like to cut the slices then allow them to sit for a few minutes so the cake warms up a little.
Notes
- Storing leftovers – Cover the cake 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.
- Freezing – You can freeze it, but first, you should place it in the freezer uncovered for 1 to 2 hours (to harden the ganache and keep it from sticking), then take it out at wrap it in 2 layers of plastic wrap. Then it can be stored for up to 3 months.
This is the best cake I ever tasted. Made it a few years ago and lost the recipe. Thank you so much for sharing this
The best part of this cake is everything but the cake. The filling/frosting/toasted coconut are fabulous, but the cake itself is a bit heavy. But that’s a banana thing I guess. I didn’t think freezing was necessary but I did it anyway. My sister loved it but I think she was being polite. I give it five stars for presentation, 3 stars for taste.
Amazing.
I made this cake for my friends birthday, he loves the combination of ingredients and the recipe looked solid. The detailed instructions made it easy to achieve the exact look in the picture. I used 1/2 vanilla & 1/2 banana extracts in the cake, otherwise I followed the recipe exactly. It was very flavorful with the blend of chocolate, coconut & banana. It came out moist, but a little dense and kept well in the refrigerator. We all enjoyed it very much…especially my friend! Thanks! No boring birthday cakes around here!
If I don’t like coconut can I make this recipe without it?
Hi Laura, of course! :)
This cake sounds amazing EXCEPT for the freezing part, I hate frozen cake! Does it taste fresh after you defrost it? That part turned me off to it. I am all about the fresh! :)
Would this still turn out if I omitted the coconut?
I just cut way back on it and it worked for me.
Do you toast the coconut that goes on the outside of the cake?
Do you think it would work if I left out the shredded coconut and added chocolate chips and walnuts?
I can’t wait to try these recipes…..
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I am calling you out girl. I just saw your photo on twitter and you are NOT old. It still seems like you have lots of wisdom though.