Chocolate Banana Cake

This Chocolate Banana Cake is a moist and chocolate gluten-free layer cake that combines rich cacao, ripe bananas, with a luscious chocolate caramel frosting. Smothered with chocolate ganache and salted caramel sauce, this decadent cake is sure to impress for any occasion.

Updated October 2023

Chocolate Banana Cake Recipe: Indulge in Decadence 

If you’re on the hunt for a show-stopping dessert that’s sure to impress your friends and family, look no further. This Chocolate Banana Cake with Chocolate Salted Caramel Frosting is a delightful treat that combines the richness of chocolate with the sweet and slightly flavor of bananas.

With the right ingredients and a little love, you can create a dessert that’s bound to impress. It’s the perfect dessert for special occasions, celebrations, or just when you’re craving a little slice of heaven. This cake is sure to become a cherished addition to your dessert repertoire.

Ingredients You’ll Need:

For the Cake

Our cake’s success hinges on the quality of ingredients we use. Here’s a breakdown of the key components:

• Eggs: These provide structure and moisture to the cake.
• Almond Milk: We recommend a high-quality unsweetened almond milk. It adds creaminess and moisture.
• Avocado Oil: A neutral-tasting oil that helps keeps the cake moist. You can also sub with another neutral oil of choice or melted coconut oil to add a subtle tropical flavor.
• Apple Cider Vinegar: This ingredient enhances the cake’s texture and helps with leavening.
• Vanilla Extract: For that warm, comforting aroma.
• Granulated Maple Sugar: A natural sweetener that complements the banana’s sweetness. You can sub with another granulated sugar or granulated sweetener of your choice such as Lakanto or Swerve for lower sugar. Coconut sugar works too.
• Ripe Bananas: Adds moisture and a delightful sweet banana flavor.
• Almond Flour: The main dry ingredient for a rich, nutty flavor. You can also sub with gluten-free finely ground oat flour if you prefer a nut-free variation.
• Tapioca Flour: Contributes to the cake’s structure.
• Coconut Flour: Adds moisture and a hint of coconut flavor.
• Cacao Powder: For that deep, chocolatey goodness.
• Baking Soda: Essential for leavening.
• Fine Sea Salt: Balances the sweetness and enhances the flavors.

For the Chocolate Salted Caramel Frosting:

This luscious frosting will elevate your cake to the next level.

• Vegan Butter: For a creamy, dairy-free option, but you can also use ghee or regular butter.
• Vegan Caramel Sauce: You can make your own Easy Caramel Sauce or opt for store-bought.
• Cacao Powder: For that deep, chocolatey goodness.
• Powdered Sweetener: We recommend Lakanto or Swerve for lower sugar.
• Dairy-Free Creamer: Achieves the perfect consistency. Use coconut milk or heavy cream if you prefer.

Chocolate Ganache:

The rich, velvety ganache is a chocolate lover’s dream.

• Dairy-Free Chocolate: Finely chopped for a smooth texture. Use semi-sweet or bittersweet chocolate if dairy-free isn’t a concern.
• Dairy-Free Creamer: Choose coconut milk or heavy cream for a thicker option.
• Vegan Butter: Sub with ghee or regular butter if dairy-free is not a priority.

Assembly:

Optional ingredients to bring it all together and create a masterpiece:

• Banana Slices: Adds a delightful banana flavor and texture.
• Salted Caramel Sauce: Drizzle it for that irresistible sweet-savory contrast.

Instructions: How to make Chocolate Banana Cake

• Prep Your Pans: Preheat your oven to 350°F and prepare three 8-inch cake pans.
• Mix Wet Ingredients: Beat eggs and combine banana, sugar, almond milk, coconut oil and vinegar.
• Blend Dry Ingredients: Sift in almond flour, tapioca flour, coconut flour, cacao powder, baking soda, and salt.
• Bake to Perfection: Divide the batter, bake for 25-28 minutes, and cool the cakes.
• Whip Up Frosting: Make the Chocolate Salted Caramel Frosting by beating butter, adding caramel, cacao powder, powdered sugar, and cream.
• Create Ganache: Prepare the Chocolate Ganache with chocolate, butter, and cream.
• Assemble Artistry: Layer your cake with frosting, banana slices, toasted coconut, ganache, and more caramel.

Tips for Success:

• Eggs: Ensure your eggs are at room temperature for a smoother batter.
• Milk: Use high-quality almond milk for a creamier texture.
• Baking time: Don’t overbake the cakes; the exact time varies with different ovens.

Serving Suggestions:

This cake is perfect for any celebration, but you can also enjoy it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. Pair it with a hot cup of coffee or a glass of cold almond milk.

Storage and Freezer Instructions:

Refrigeration: If you have leftovers, store the cake in an airtight container in the refrigerator for up to five days.

Freezing: To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to three months. Thaw in the refrigerator before serving.

Variations and Substitutions:

Feel free to get creative with this cake.

You can add crushed nuts, swap the caramel sauce for a different topping, or even experiment with different frostings. The possibilities are endless!

Frequently Asked Questions (FAQ):

1. Can I use regular cow’s milk instead of almond milk? Yes, you can substitute regular milk if you’re not dairy-free. However, high-quality almond milk is recommended for its creaminess.

2. What if I don’t have tapioca flour? You can use arrowroot flour as a substitute for tapioca flour in the cake.

3. Can I use regular sugar instead of coconut sugar? Yes, regular granulated sugar can be used as a substitute for coconut sugar. However, it will affect the flavor slightly.

4. Is it possible to make the cake without the salted caramel frosting? Absolutely! You can use other frostings like cream cheese or chocolate, or simply enjoy the cake plain.

5. Can I make this cake ahead of time? Yes, you can make the cake layers in advance and store them in the refrigerator for a day or freeze them for up to three months. Thaw before assembling.

6. Can I use different fruits for the filling? Certainly! You can get creative with the fillings by using strawberries, raspberries, or other fruits that pair well with chocolate.

7. Can I use regular dairy ingredients instead of vegan options? Yes, you can use dairy butter and cream if you’re not following a dairy-free diet. Ghee and regular butter can also be used as substitutes.

8. What are some creative variations for this cake? You can experiment with different toppings, like crushed nuts or different types of caramel sauce. Try adding a layer of fresh berries for a fruity twist.

More decadent cake recipes you will love:

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5 from 5 votes

Print

Chocolate Banana Cake

Prep Time

1 hr

Cook Time

35 mins

Total Time

1 hr 35 mins

 

This Chocolate Banana Cake is a moist and chocolate gluten-free layer cake that combines rich cacao, ripe bananas, with a luscious chocolate salted caramel frosting. Smothered with chocolate ganache and salted caramel sauce, this decadent cake is sure to impress for any occasion.

Course: Dessert

Cuisine: American

Keyword: banana cake recipe, chocolate banana cake, chocolate banana dessert

Servings: 16 servings

Calories: 381 kcal

Author: Kelly

Ingredients

FOR THE CAKE:

• 3 large eggs , room temperature
• 1 cup mashed ripe bananas
• 2 cups granulated maple sugar , you can also sub with another granulated sugar or granulated sweetener of your choice such as monk fruit sweetener or Swerve for a lower sugar option.
• 2 1/4 cups unsweetened almond milk , room temperature. We like Malk Organics since it’s much creamier and thicker.
• 1/2 cup avocado oil , you can also sub with another neutral tasting oil or melted coconut oil for a very subtle tropical taste.
• 1 tbsp apple cider vinegar
• 2 tsp vanilla extract
• 2 1/2 cups superfine almond flour
• 3/4 cup tapioca flour , you can also sub with arrowroot flour
• 1/3 cup coconut flour
• 1 1/2 cups cacao powder , you can also sub with unsweetened cocoa powder
• 2 tsp baking soda
• 1/2 tsp fine sea salt

For the Salted Caramel Frosting:

• 1 cup vegan butter , room temperature. You can also use ghee or unsalted butter if you're not dairy-free.
• 1/2 cup vegan caramel sauce , homemade or store bought
• 1/4 cup cacao powder , you can also sub with unsweetened cocoa powder
• 4 1/2 cups powdered sweetener , or powdered sugar of choice - such as Lakanto or Swerve for lower sugar.
• 2 tablespoons dairy-free creamer , you can also use a thicker coconut milk or heavy cream if you're not dairy-free

Chocolate Ganache:

• 8 ounces dairy-free chocolate , finely chopped. You can also use semi-sweet or bittersweet chocolate if you're not dairy-free
• 1/2 cup dairy-free creamer , you can also use a thicker coconut milk or heavy cream if you're not dairy-free
• 2 tablespoons vegan butter , You can also use ghee or unsalted butter if you're not dairy-free.

Toppings and Filling:

• 1 banana , peeled and thinly sliced
• 1/2 cup shredded unsweetened coconut , toasted
• vegan caramel sauce , homemade or store-bought

Instructions

FOR THE CAKE:

1. Preheat your oven to 350 F. Lightly coat three 8-inch cake pans and line the bottom with parchment paper.

2. In a large mixing bowl, beat the eggs. Then add the mashed bananas, sugar and beat until combined. Pour in the milk, melted coconut oil and vinegar.

3. Place a fine mesh sieve over the bowl and sift in the almond flour, tapioca flour, coconut flour, cacao powder, baking soda and salt and mix until the batter is well combined and smooth.
4. Divide the batter evenly into each cake pan. Bake in preheated oven for 25-28 minutes, or until a toothpick comes out clean. Do NOT overbake - the time will vary depending on your oven.

5. Allow the cakes to cool completely in the pan (or at least 30 minutes) before removing from the pan or it may (will) fall apart. Remove the parchment paper liner. Cool completely before frosting.

For the Salted Caramel Frosting:

1. In the bowl of your stand mixer, beat the butter on medium for 5 minutes until light and fluffy.
2. Pour in the salted caramel and beat until combined.
3. Reduce the speed to low and slowly add the powdered sugar until everything has been incorporated.
4. Turn the speed back up to medium and add heavy cream one tablespoon at a time until desired consistency is reached. Beat until light and fluffy for about 2 minutes.

For the Ganache:

1. Place chocolate and butter in a large bowl.
2. In a small pot heat the cream until just steaming, but not boiling. Pour over chopped chocolate and butter and allow to sit for 2 minutes.
3. Gently stir the ganache until it is completely smooth. Let the ganache sit to thicken for about 10 minutes

Assemble the Cake:

1. Place first cake layer onto your cake plate and spread the salted caramel icing into an even layer using an off-set spatula.
2. Add the sliced bananas. Pour some salted caramel sauce over the bananas.
3. Sprinkle toasted coconut flakes on top.
4. Add the second layer of cake.
5. Pour the cooled chocolate ganache evenly over the top of the cake and spread so that it drips over the sides.
6. Pour salted caramel sauce over and spread so that it drips over the sides.
7. Top with toasted coconut flakes and more sliced bananas if desired.

Recipe Notes

Refrigeration: If you have leftovers, store the cake in an airtight container in the refrigerator for up to five days.

Freezing: To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to three months. Thaw in the refrigerator before serving.

Nutrition Facts

Chocolate Banana Cake

Amount Per Serving (1 slice (1/12 cake))

Calories 381 Calories from Fat 135

% Daily Value*

Fat 15g23%

Carbohydrates 27g9%

Fiber 2g8%

Sugar 12g13%

Protein 5g10%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.