Banana Cake with Chocolate Frosting Recipe

This gluten-free Banana Cake with Chocolate Frosting is the ultimate dessert for chocolate and banana lovers! Made with overripe bananas, rich Dutched cocoa powder, and a velvety chocolate buttercream, this easy recipe is perfect for birthdays, holidays, or any celebration. Moist, flavorful, and simple to make, this decadent chocolate banana sheet cake will become your go-to gluten-free dessert recipe.

Ingredients

Chocolate Banana Sheet Cake

• 3 ½ cups Bob’s Red Mill 1:1 Gluten-Free Flour
• 1 ½ cups sugar
• ½ teaspoon baking powder
• 3 teaspoons baking soda
• ½ cup OliveNation 22/24 fat Dutched cocoa powder
• ¾ cup sour cream, room temperature
• 3 large eggs, room temperature
• 3 teaspoons Singing Dog Vanilla extract
• ¾ cup + 2 tablespoons Costabile olive oil
• 3 tablespoons Costabile butter olive oil
• 1 ¾ cups mashed bananas (4 medium or 3 very large bananas)
• 1 ½ teaspoons cinnamon

Chocolate Buttercream Frosting

• 3 ½ cups powdered sugar
• ½ cup OliveNation 22/24 fat Dutched cocoa powder
• 1 tablespoon dark cocoa powder
• 2 sticks butter, room temperature
• 2 teaspoons Singing Dog Vanilla extract
• ⅛ teaspoon salt
• 5 tablespoons heavy cream

Instructions

For the Chocolate Banana Sheet Cake

1. Prepare the Oven and Pan:
   • Preheat the oven to 300°F. Lightly coat a 9×13-inch pan with coconut oil using a pastry brush. Line the bottom with parchment paper for easy removal.
2. Mix the Dry Ingredients:
   • In a medium bowl, whisk together the gluten-free flour, cocoa powder, cinnamon, baking powder, salt, and baking soda. Set aside.
3. Combine Wet Ingredients:
   • In a large mixing bowl or stand mixer, combine the sugar, olive oils, sour cream, and eggs. Mix on medium speed with the whisk attachment for 30 seconds.
4. Add Bananas and Vanilla:
   • Mix in the mashed bananas and vanilla extract on medium speed for 60 seconds, ensuring all ingredients are well combined.
5. Incorporate Dry Ingredients:
   • Gradually add the dry ingredients to the wet mixture in thirds, mixing for 30 seconds after each addition. Mix until the batter is just combined.
6. Bake the Cake:
   • Pour the batter into the prepared pan. Bake on the center rack for 35-42 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the Cake:
   • Remove the cake from the oven and let it cool in the pan for 30-45 minutes. Then, turn it out onto a wire rack to cool completely. Alternatively, allow the cake to cool in the pan for at least 1 ½ hours before frosting.

For the Chocolate Buttercream Frosting

1. Cream the Butter:
   • In a large mixing bowl or stand mixer with the paddle attachment, beat the butter on high speed for about 90 seconds until creamy.
2. Add Vanilla and Salt:
   • Mix in the vanilla extract and salt on low speed until just combined.
3. Incorporate Sugar and Cream:
   • Gradually add the powdered sugar, mixing on low until fully incorporated. Add 2 tablespoons of heavy cream and mix until smooth.
4. Mix in Cocoa Powders:
   • Add the Dutched cocoa powder and dark cocoa powder, mixing on low speed to combine. Increase to medium speed and mix until smooth.
5. Adjust Consistency:
   • Add 2 more tablespoons of heavy cream and mix for 2 minutes. Adjust the consistency with additional cream if needed.
6. Frost the Cake:
   • Once the cake has cooled completely, generously frost it with the chocolate buttercream.

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Why You’ll Love This Recipe

• Rich and Moist: The combination of bananas and sour cream ensures a tender, flavorful cake.
• Gluten-Free Friendly: Made with a reliable gluten-free flour blend for a perfect texture.
• Chocolate Lovers’ Dream: Decadent chocolate buttercream elevates this cake to the next level.
• Easy to Make: Straightforward instructions for both the cake and frosting.

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Tips

• Ensure your ingredients, like eggs and sour cream, are at room temperature for better mixing.
• Use overripe bananas for a naturally sweeter cake.
• Chill the frosting slightly before applying if it’s too soft.
• Lining the pan with parchment paper makes it easier to remove the cake.

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Variations and Substitutions

• Dairy-Free Option: Substitute sour cream and butter with dairy-free alternatives.
• Nuts or Chocolate Chips: Fold in chopped walnuts or chocolate chips for added texture.
• Different Frosting: Swap the chocolate buttercream for cream cheese frosting for a tangy twist.
• Alternative Oils: Use coconut oil instead of olive oil for a subtle flavor change.

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FAQs

Can I use regular flour instead of gluten-free?

• Yes, you can substitute the gluten-free flour with an equal amount of all-purpose flour.

How do I store the cake?

• Store the frosted cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Can I freeze this cake?

• Yes, freeze the unfrosted cake for up to 3 months. Thaw and frost before serving.

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Serving Suggestions

• Pair with a scoop of vanilla ice cream for a decadent dessert.
• Serve with fresh berries or a drizzle of caramel sauce.
• Enjoy a slice with a cup of coffee or tea for an indulgent afternoon treat.

Indulge in the rich flavors of this Banana Cake with Chocolate Frosting, perfect for any occasion!