Get the Recipe: Banana Cake with Chocolate Frosting
Soft banana cake with a warm cinnamon crumb, a deep nutty richness from brown butter, and a silky chocolate frosting made from Greek yogurt. Every bite is moist, richly flavored, and perfectly balanced between sweet banana and bold dark chocolate.
Ingredients
Cake
- 2 sticks unsalted butter, browned
- 1 ½ cups coconut sugar, or light brown sugar
- 1 cup milk of choice
- 2 eggs
- 1 ½ cups mashed ripe bananas
- 1 tsp vanilla extract
- 2 cups gluten free flour, see note
- 1 tsp baking soda
- 1 tsp cinnamon
Chocolate Frosting
- 1 cup thick Greek yogurt
- ½ cup melted dark chocolate chips
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a 9 inch square pan with parchment paper.
- In a large mixing bowl, add the browned butter, coconut sugar, milk, eggs, mashed bananas, and vanilla. Stir to combine.
- Then, add in the gluten free flour, baking soda, and cinnamon. Stir together.
- Pour this cake batter into the lined pan. Bake for 35 to 38 minutes, or until a toothpick inserted comes out clean.
- Remove the cake from the oven. Allow it to fully cool, at least 4 hours.
- Once the cake has cooled, make the frosting. Add the Greek yogurt and melted chocolate to a mixing bowl. Stir until thick and creamy.
- Finally, spread the frosting on top of the cooled cake. Slice and serve!
Notes
- If you are not gluten free, feel free to use all purpose flour.
- If time does not permit, you can use melted butter. I highly recommend the browned butter though!
- Use brown spotted ripe bananas.
- Do not bake the cake too long.
- Allow the cake to fully cool before frosting.
- I like using a thicker brand of Greek yogurt, like Oikos triple zero vanilla.
- The frosting will become thicker in the fridge.
- Store leftovers in the fridge for up to 4 days.
Calories: 419kcal, Carbohydrates: 54g, Protein: 8g, Fat: 27g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 237mg, Potassium: 211mg, Fiber: 5g, Sugar: 25g, Vitamin A: 702IU, Vitamin C: 2mg, Calcium: 98mg, Iron: 2mg