This Chocolate Banana Cake is rich, moist, and intensely chocolatey with a gentle sweetness from ripe bananas. I topped it with my current favorite buttercream — a light, fluffy miso caramel frosting. It’s a crowd-pleaser and worth every bite.
When I took my first bite I genuinely thought, “This could be the best cake I’ve made.” The combination of chocolate and banana here is seamless — comforting, familiar, and delicious.
Trang’s Recipe Highlights
- FLAVOR: Bold chocolate notes with a subtle banana aroma and deeply caramelized frosting — balanced, not overly sweet.
- TEXTURE: The cake is tender and moist while the miso caramel buttercream is smooth, creamy, and airy.
- EASE: This cake is straightforward to make and approachable for most home bakers.
What you’ll need
The cake uses 10 simple ingredients. The full ingredient list with measurements and step-by-step instructions is in the recipe card below.
- Banana – Use ripe, spotted bananas for the best flavor. If using frozen ripe bananas, thaw and mash together with any released liquid.
- Oil vs. butter – Oil keeps the cake crumbs very tender and moist, which is why it’s used here instead of butter.
- Cocoa powder – Dutch-processed cocoa gives a deeper, smoother chocolate flavor, but natural cocoa will work if that’s what you have.
If you don’t have miso caramel ready, there’s an easy substitution described in the notes below.
Miso caramel substitution
For a shortcut, warm ¾ cup of any caramel sauce and whisk in 1 tablespoon white miso paste until fully combined. Let it cool, then use ½ cup in the frosting and reserve ¼ cup for drizzling.
If you prefer a milder savory note, use a low-sodium white miso; saltier miso will make the frosting taste more like salted caramel, which is also delicious.
Pair it with different frostings
This cake is versatile. A brown butter cream cheese frosting adds nutty tang, Biscoff (cookie butter) frosting brings warm spice and crunch, and a classic peanut butter frosting supports the banana-chocolate combination. For a double chocolate treat, try a fluffy chocolate buttercream.
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Chocolate Banana Cake Recipe
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Equipment
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Stand Mixer (optional)
Ingredients
Chocolate banana cake
- 1 ⅓ cup mashed banana (320 g)
- 3 oz vegetable or canola oil (89 ml, 77 g)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup packed brown sugar (200 g)
- 1 cup all-purpose flour (135 g)
- ½ cup cocoa powder, Dutch-processed preferred (48 g)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
Miso caramel frosting
- 8 oz unsalted butter, room temperature (226 g)
- ¾ cup miso caramel, room temperature, divided (225 g)
- 1 cup powdered sugar (100 g)
Instructions
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Preheat the oven – Position the oven rack in the center and preheat to 350°F (175°C).
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Prepare the pan – Grease a square baking pan or spray with nonstick spray. Line it with a long sheet of parchment paper, letting some hang over the edges for easy removal, and brush the paper with a little melted butter.
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Mix the wet ingredients – In a large bowl, mash the bananas until smooth. Add the oil, eggs, and vanilla and whisk until combined.
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Add sugar – Stir in the brown sugar and mix until fully incorporated.
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Add dry ingredients – Sift the flour, cocoa powder, baking soda, and baking powder into a bowl, add the salt, then fold the dry mixture into the wet ingredients with a spatula or whisk until no streaks of flour remain.
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Bake – Pour the batter into the prepared pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
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Cool – Let the cake cool completely on a wire rack before frosting.
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Make the frosting – In a stand mixer or with a hand mixer, beat the softened butter with ½ cup of miso caramel until smooth and creamy, about 1–2 minutes.
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Finish the frosting – Add the powdered sugar, then increase the mixer speed and beat until the frosting is lighter in color and airy, about 4–5 minutes.
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Frost the cake – Spread the miso caramel frosting evenly over the cooled cake with an offset spatula.
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Drizzle and serve – Warm the remaining ¼ cup miso caramel slightly, transfer to a small piping bag or zip-top bag, snip the corner, and drizzle over the frosted cake. Slice and enjoy.
Notes
- Miso caramel substitution: Warm ¾ cup caramel sauce and stir in 1 tablespoon white miso until smooth. Cool before using.
- Yield: Makes about 12 slices (or 9 larger servings).
- Storage: Store in an airtight container in the refrigerator for 3–5 days. Freeze individual slices wrapped well for up to 3 months; thaw to room temperature before serving.
Nutrition
Nutrition information is an estimate and should be used as a guideline only.
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