This Classic Banana Cake with Chocolate Frosting is a delicious snack cake with just a little extra added sweetness from the frosting! It's a great afternoon pick me up and totally satisfies that sweet tooth after dinner. To frost it, I used Simple Mills Chocolate Frosting, which I think was just the perfect pairing. It's organic, made with coconut oil, and has the best whipped & creamy texture! You can definitely use your favorite chocolate frosting, though, or even make your own!
Here's what you need for this Classic Banana Cake with Chocolate Frosting:
- Eggs
- Ripe bananas -- the spottier the better!
- Maple syrup
- Nut butter -- I used peanut butter, but almond butter would work well here, too, or whatever your favorite is!
- Coconut oil
- Vanilla extract
- Almond flour
- Baking powder
- Chocolate frosting -- I used Simple Mills Chocolate Frosting!
- Chocolate chips
Ingredients:
Directions:
Preheat the oven to 350 degrees. Line an 8x8 baking pan with parchment paper or grease with non-stick spray.
In a large mixing bowl, whisk the eggs well. Add mashed banana to the bowl, then add the vanilla, maple syrup, peanut butter, and melted coconut oil. Mix well using a stand mixer, hand mixer, food processor, or fork/whisk.
In a separate bowl, mix together the almond flour and baking powder. Sift this mixture to thin it out, if there are chunks (especially with the almond flour).
Add the dry ingredients to the wet mixture and mix well until a smooth batter forms. Fold in the chocolate chips.
Pour the batter into the prepared baking dish and shake to evenly spread it out.
Bake for 35 minutes, or until the edges are just browned and the middle is baked through (use a toothpick to check).
Allow the bread to cool, then spread frosting over the top and add sprinkles and a little flaky sea salt. Let cool in the fridge to help set the frosting, then enjoy!
If you loved this Classic Banana Cake with Chocolate Frosting, make sure to check out some of my other recipes!
- Fudgy Avocado Brownies (Gluten Free)
- Healthy Coffee Cake Chocolate Donuts
- Pumpkin Chocolate Fudge Cake (Gluten Free)
Ingredients
Directions
Preheat the oven to 350 degrees. Line an 8x8 baking pan with parchment paper or grease with non-stick spray.
In a large mixing bowl, whisk the eggs well. Add mashed banana to the bowl, then add the vanilla, maple syrup, peanut butter, and melted coconut oil. Mix well using a stand mixer, hand mixer, food processor, or fork/whisk.
In a separate bowl, mix together the almond flour and baking powder. Sift this mixture to thin it out, if there are chunks (especially with the almond flour).
Add the dry ingredients to the wet mixture and mix well until a smooth batter forms. Fold in the chocolate chips.
Pour the batter into the prepared baking dish and shake to evenly spread it out.
Bake for 35 minutes, or until the edges are just browned and the middle is baked through (use a toothpick to check).
Allow the bread to cool, then spread frosting over the top and add sprinkles and a little flaky sea salt. Let cool in the fridge to help set the frosting, then enjoy!
