Sunday, January 1, 2023 - 00:35

January 1, 2023

Banana and chocolate are such a great flavor combination! This moist banana cake with chocolate frosting is filled to the brim with banana flavor and topped with a simple frosting. It is important to use very ripe bananas in this recipe. It will add a natural sweetness and moist texture. All ingredients are organic, if it’s possible!


Banana Cake:

  • 5 very (very) ripe organic bananas, mashed
  • ½ cup organic unsalted butter, melted
  • ½ cup oil
  • 2½ cups raw sugar (or monk fruit sweetener)
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons baking soda
  • ¼ teaspoon sea salt
  • 3 cups all-purpose flour, sifted
  • ½ teaspoon freshly grated nutmeg (optional) (or nutmeg essential oil 1 drop)

Chocolate Frosting:

  • 1 cup unsalted butter, room temperature
  • ½ cup organic unsweetened cocoa powder
  • 3 cups powdered cane sugar, or to taste (can substitute equal parts regular powdered sugar) (or Monk fruit sweetener)
  • 1 teaspoon pure vanilla extract


Banana Cake:

Preheat oven to 325 degrees Fahrenheit. In a large mixing bowl, beat mashed bananas, butter, oil, sugar, eggs and vanilla until light and fluffy.

Sift in baking soda, salt, flour and nutmeg. Stir until lump-free.

Evenly distribute batter between two greased 8 or 9-inch cake pans. Bake for 25 minutes or until an inserted toothpick comes out clean.

Let cool to room temperature before removing from pans & frosting.

Chocolate Frosting:

In a stand mixer (or using a hand-mixer) with the paddle attachment beat butter, cocoa powder, sugar and vanilla until fluffy (about 5-8 minutes).

Frost cake as desired.