Chocolate Banana Cake with Coconut
Today is my birthday. We’re celebrating with a decadent Chocolate Banana Cake. Rich banana coconut cake layered with a silky whipped chocolate frosting then topped with dark chocolate ganache.
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.
Here are a few bits of wisdom I’ve learned over the long, LONG years. I thought I’d share them with you youngsters:
(Imagine me sitting in my rocker, waving a cane at you.)
- 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.
- NEVER trust someone who constantly talks about how honest they are, and how their intentions are pure. Chances are high, they’re a big fat liar.
- 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… cut it off ASAP. 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. (Ahem… like right now puppy.)
- 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.
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 does 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!
Struggle with baking? Read this article on Common Baking Issues!
More Celebration Cakes:
Rose Birthday Cake ~ I Am Baker
Maple Cheesecake ~ Baked Bree
Root Beer Float Cupcakes ~ Dine and Dish
Chocolate Banana Cake
Yield: 12 slices
Prep Time:1 hour active time
Cook Time:35 minutes
Banana Coconut Cake layered with Whipped Chocolate Frosting and Chocolate Ganache
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
- For the Banana Coconut 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 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 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.
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