Small Banana Cake With Chocolate Frosting
This small banana cake is the perfect way to use two overripe bananas. It’s super moist, full of banana flavor, and topped with a fluffy chocolate frosting.
This easy banana cake recipe is perfect for a small group or gathering. It’s a two-layer cake, baked in 6-inch round cake pans, though you could also bake it as a small loaf (it’s the same batter used in my small-batch banana muffins!)
It’s very simple to whip together. The batter amount is small, but it still uses two brown bananas to make it extra moist and flavorful. I’ve topped it with my small-batch chocolate frosting, which is creamy and chocolatey. It’s the best thing with sweet banana cake.
Ingredients
Here’s what you need for this mini cake. Find the ingredient amounts in the printable recipe card at the bottom of this post.
- Melted butter. This can be salted or unsalted butter. It brings richness to the cake.
- Mashed bananas. Choose extra-ripe bananas. A brown spotty banana brings the most banana flavor and sweetness and creates a really moist banana cake.
- Soft brown sugar. The caramel notes in brown sugar complement the banana.
- Whole egg – For structure
- Vanilla extract or paste – a great flavor addition.
- All-purpose flour – The base
- Baking powder and baking soda – The leavening agents.
- Natural yogurt – Adds acidity to create a better rise and a more tender crumb. You can also use sour cream or leftover buttermilk.
Step-by-step instructions
The cake
Preheat oven to 350°F (180°C). Grease and line two 6-inch round cake pans.
Whisk together the flour, baking powder, baking soda, and salt in a small bowl. Set the flour mixture aside.
Mash the bananas in a large bowl. Add melted butter, egg, brown sugar, and vanilla extract to the mashed banana. Mix well until combined.
Add in the dry ingredients and the yogurt to the wet ingredients. Use a rubber spatula to combine the batter until combined, but do not over-mix it.
Divide the cake batter evenly over the two cake pans. They won’t be very full.
Bake the cakes for 23-25 minutes until a cake tester inserted into the center of the cake comes out clean.
Let the cakes cool in their pans for 5 minutes before removing them.
Let each cake cool completely to room temperature on a cooling rack.
The frosting
Before you begin, ensure your butter is soft at room temperature – this is important for a smooth frosting. You want to be able to press a finger into the butter easily, but it shouldn’t be melty or greasy.
Make sure your milk is at room temperature too.
In a medium mixing bowl, beat the softened butter until it becomes creamy and light, for about 2 minutes.
You can use either a hand mixer or the bowl of a stand mixer fitted with a paddle attachment.
Add the powdered sugar, cocoa powder, milk, vanilla, and salt to the butter. Whisk on low speed to incorporate them.
Once incorporated, switch to medium-high speed and beat the mixture for another 1-2 minutes until it’s light and fluffy.
Switch to a rubber spatula and stir the buttercream in a spreading motion to smooth out some bubbles.
If the buttercream is too thick, add more milk, but take care when adding extra liquid. If you add too much, you’ll need extra sugar, which can make the frosting too sweet.
Assembling the cake
Lay a cooled cake layer on a cake stand or turntable.
Scoop half the frosting onto the layer and use an offset spatula to spread it out. Top with the second cake layer and add the remaining frosting on top of the cake.
Serving and storing
You can serve it now or place the frosted cake in the refrigerator for 10 minutes to firm up the frosting. Store the banana bake in an airtight container at room temperature for up to 3 days.
Making in advance
The banana cake layers can be made in advance. Bake them and let them cool, then wrap them tightly in plastic wrap. Store them in the refrigerator for up to 2 days, or freeze them for up to three months.
The chocolate frosting can also be made in advance and stored in an airtight container in the refrigerator for up to a week. Let the buttercream come to room temperature, then re-whip it until light and fluffy again.
Related recipes
Small Banana Cake Recipe
This small banana cake is the perfect way to use two overripe bananas. It's super moist, full of banana flavor, and topped with a fluffy chocolate frosting.
Ingredients
Banana Cake
- 55g (4 Tablespoons) melted butter
- 240g (2 large) ripe bananas
- 65g (⅓ cup) soft brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla paste or extract
- 125g (1 cup) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 60g (¼ cup) natural yogurt (or use buttermilk or sour cream)
Chocolate Buttercream
- 113g (½ cup) butter, softened to room temperature
- 180g (1 ½ cups) powdered sugar
- 20g (1/4 cup) cocoa powder
- 1 tsp vanilla extract
- Pinch of salt
- 2 - 2 ½ Tbsp milk, room temperature
Instructions
The cake
- Preheat oven to 350°F (180°C). Grease and line two 6-inch round cake pans.
- Whisk the flour, baking powder, baking soda, and salt in a small bowl.
- Mash the bananas in a large bowl. Add melted butter, egg, brown sugar, and vanilla extract to the mashed banana. Mix well until combined.
- Add the dry ingredients and the yogurt. Use a rubber spatula to combine the batter until combined, but do not over-mix it.
- Divide the cake batter evenly over the two cake pans. They won't be very full.
- Bake the cakes for 23-25 minutes until a cake tester inserted into the center comes out clean and the tops spring back when gently pressed.
- Let the cakes cool in their pans for 5 minutes before removing them. Let them cool completely on a cooling rack.
The frosting
- Before you begin, ensure your butter is soft at room temperature - this is important for a smooth frosting. You want to be able to press a finger into the butter easily, but it shouldn't be melty or greasy. Make sure your milk is at room temperature too.
- In a medium mixing bowl, beat the softened butter until it becomes creamy and light, for about 2 minutes. You can use either a hand mixer or the bowl of a stand mixer fitted with a paddle attachment.
- Add the powdered sugar, cocoa powder, milk, vanilla, and salt to the butter. Whisk on low speed to incorporate them. Once incorporated, switch to medium-high speed and beat the mixture for another 1-2 minutes until it's light and fluffy.
- Switch to a rubber spatula and stir the buttercream in a spreading motion to smooth out some bubbles.
- If the buttercream is too thick, add more milk, but take care when adding extra liquid. If you add too much, you'll need extra powdered sugar to thicken it again, which can make the frosting too sweet.
Assembling the cake
- Lay a cooled cake layer on a cake stand or turntable.
- Scoop half the frosting onto the layer and use an offset spatula to spread it out. Top with the second cake layer and add the remaining frosting on top of the cake.
- You can serve it now or place the frosted cake in the refrigerator for 10 minutes to firm up the frosting.
- Store leftover banana bake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 368Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 69mgSodium: 361mgCarbohydrates: 48gFiber: 1gSugar: 33gProtein: 4g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
