Hot fudge frosting and fresh banana slices makes this the Best Banana Cake you will ever have. Trust me, and use the ripe bananas on your counter to make this amazing cake today.
CLICK HERE TO PIN THIS RECIPE FOR LATER!
My husband and I both love kitchen gadgets and tools. There is something fun about wandering around a kitchen supply store and finding things that make your kitchen work easier or more fun. Over the years we have accumulated quite a few things that we “thought” were necessary.
The most unused and under appreciated appliance that we ever bought though was a large juicer! A few years about this time we (really my husband) decided that we should incorporate some juice in our life.
He had read about these juice fasts and thought we should try one to see what it did for us.
We only used the juicer once or twice in the whole time we owned it. Let me rephrase that.
I only took a sip of one of those juice concoctions. Want to know why?
Because delicious fruits and vegetables become totally destroyed when their juice is stripped from them. It was hard to even swallow! In my husband’s words…“A cucumber tastes like monkey sweat, and a carrot tastes like old dish water. It is just plain horrible.”
So our juicer sat collecting dust under the cabinet for a year. We kept holding on to the fact that one day we would take up juicing, and it would be magically delicious! Finally, we came to our senses and sold it to a friend who wanted to try juicing.
I would much rather eat my fruits and veggies in a Banana Split Brownie Pie or in Dark Chocolate Zucchini Cake.
I had a bunch of brown bananas to use up awhile ago, so I shared a photo on Instagram and Facebook asking what I should make with all the bananas rotting on my counter.
You guys are so awesome! I had so many comments giving me recipes of what I should make.
But then a good friend from college called me with this easy banana cake recipe, and I knew this was the one I wanted to try first. It is truly the Best Banana Cake I have ever eaten!!! It comes out perfect every single time you make it!
The cake is amazing by itself, but I love frosting, so I whipped up a batch of hot fudge frosting for on top. Best idea ever!!!
In fact, this cake was so good that we devoured it in ONE day. Then three days later, I made it again for our life group! Yup, it is that good! In fact, I would make it again right now if I had more brown bananas.
Tips for making the Best Banana Cake
Beat the shortening and sugar until nice and creamy. You can also use butter if you like, but the shortening really does add to the soft texture of the cake.
Add the eggs and vanilla and beat again. Stir in the ripe bananas.
Stir together the flour, cinnamon, baking soda, and salt. Slowly beat this into the banana mixture with the buttermilk.
Pour the cake batter into a greased 9×13 pan and bake for 33-35 minutes, or until a toothpick inserted into the center comes out with a few crumbs on it.
Let the cake cool then frost it with frosting. Cream cheese frosting is delicious, but I recommend the hot fudge frosting.
Hot Fudge Frosting
This delicious homemade frosting gets the chocolate flavor from hot fudge ice cream topping. If you can find dark chocolate hot fudge, it is even better.
- Beat softened butter, vanilla, salt, and warm hot fudge topping until nice and creamy.
- Slowly add in the powdered sugar and beat until light and fluffy.
- Spread on top of the cooled banana cake.
More easy banana recipes you may like:
- Banana Nut Cinnamon Rolls – these soft no yeast banana rolls are filled with a sweet cinnamon sugar and walnut filling
- Chocolate Nutella Banana Muffins – sweet chocolate swirls add a fun touch to these breakfast muffins
- Fudge Bottom Banana Cream Pie – layers of fudge, fresh bananas, and pudding makes this easy pie so delicious
- Homemade Southern Banana Pudding – this creamy banana pudding is an amazing treat any time of day
- Banana Split Fluff Salad – this creamy fluff salad is filled with your favorite ice cream toppings
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Best Banana Cake
Ingredients
For the Cake
For the Hot Fudge Butter Cream
Instructions
Nutrition Information:
Yield:
24 Serving Size:
1
Amount Per Serving:Calories: 269 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 28mg Sodium: 225mg Carbohydrates: 46g Fiber: 1g Sugar: 34g Protein: 2g
(original photo from February 2012)
*The post and recipe for Best Banana Cake was first published on February 17, 2012. The photos and post have been updated and republished on January 14, 2019.
Aimee says
February 17, 2012 at 2:19 PMFirst, yummo cake!
Second, want a list of appliances I have that never get used? Rice Cooker, Deep Fryer, bread machine, waffle maker, rotisserie, juicer…and probably more. Those are the ones off the top of my head. I actually have a cabinet for never used small appliances…I really should get rid of them and use that cabinet for other things…anyone want some of these small appliances????
Emily @ Sweet Bella Roos says
January 18, 2013 at 8:56 AMHaha! I have a cabinet for never used small appliances too!!
Elaine says
May 13, 2019 at 1:35 PMand one of those neat spiralizer things that I used quite a bit at first, but then the stores caught on to the fact that we’d buy it if they spiralled it, and I got lazy…….
Melissa Soden says
April 1, 2013 at 5:53 PMI make bread by hand. I love my rice cooker and I use my deep fryer a lot. I use my juicer once in awhile. I will make this cake soon.
Christy says
April 3, 2013 at 2:29 AMI do! Lol recently single and don’t have a toaster lol email me if you are serious!
Jane says
May 7, 2013 at 4:10 PMI would love a new Bread Machine. Mine is wore out!!!
jaja says
January 10, 2014 at 8:01 PMyummy… so sorry to ask this but im not familiar with “hot fudge sundae” i saw fudge sundae in groceries but located in the freezer are they the same..? there are so many ingredients i read in the internet i am not familiar with and cant find in the market and in the groceries here in the philippines.. OHHH those small appliances from other readers so interesting but then i am so far from you..
Jocelyn Brubaker says
January 10, 2014 at 10:32 PMHot fudge sauce is a chocolate sauce that you put over ice cream. I hope you can find a substitute that would work!
Joanne Newland says
March 18, 2014 at 3:20 PMThe bread machine is the greatest thing I have ever used, I can not knead bread anymore because my hands are weak from a surgery that left me a quad. I am doing things again but my hands are still to weak. so I use the bread machine to do the kneading for me. I make all kinds of breads to give away and eat of course ! Makes great pizza dough too, I would take all those small appliances, they all have a wonderful job to do. Thanks for listening…
Joanne
Audra @ Once a Mom Always a Cook says
February 17, 2012 at 2:37 PMI sold my juicer a few months ago bc it too was very lonely and it needed a good home! I did juice very often with my last pregnancy but after I stopped breastfeeding I stopped juicing. Love your recipe for banana cake! Just made chocolate spiced banana muffins last night for breakfast this morning 🙂 I would love for you to stop by my cooking blog sometime! Have a wonderful weekend 🙂
Dorothy @ Crazy for Crust says
February 17, 2012 at 3:07 PMThat cake looks so good. I want a slice! I use most of my appliances, but probably the rice maker or the babycakes cake pop maker collect the most dust. I would love Aimee’s deep fryer. Oh the stuff I could do with that! (Like gain 100 pounds…)
Lindsay says
February 17, 2012 at 3:44 PMThis sounds amazing. My husband loves banana in sweets, so I have got to give this a try. Pinned this!
JODI says
February 17, 2012 at 4:28 PMMicrowave Rice Cooker, bread machine, waffle iron (very rarely used!)…I must try this cake ASAP!!
Renee says
August 23, 2013 at 8:20 PMI would love to have a waffle iron again..We love them
Hattie says
February 17, 2012 at 4:33 PMMy Nannie used to make a banana cake just like that!!! Yum! I’ve never understood the whole juicer thing. I love fruit smoothies, but vegetable juices just don’t sound good!!! My mom gave me a sandwich maker for grilled cheeses and I don’t think I’ve ever used it! How hard is it to just make one on the stove?! Ha! Hope y’all have a great weekend!!!
tFamily says
February 17, 2012 at 5:50 PMHot fudge frosting = genius! I have a quesadilla maker…why I ever got that thing I’m not sure – anyone can make a quesadilla on the stove.
Becca @ Crumbs and Chaos
The Crunchy Mamacita says
February 17, 2012 at 6:20 PMFirst of all, these look amazing! Second, I LOVE your blog and your photos! I have a new food blog, The Sweet Spot, and I was wondering if you would like to do a guest post on tips for taking great food photos. Please let me know if you are interested!
thesweetpotemail (at) gmail (dot) com
The Life of Susan says
February 17, 2012 at 4:38 PMooohhh this looks so good and i have a bunch of brown bananas just begging me to do something with them! do you think i could use regular chocolate syrup? like hershey’s?
the only appliance that really goes unused is my wok. i’ll bring it out maybe once or twice a year for stir fry but that’s about it!
Alice says
February 17, 2012 at 10:06 PMGreat recipe! I use bread maker, rice cooker (it’s really a multi-cooker so can make soups and oatmeal, too), pizza oven, and slow cooker a lot throughout the year. Our juicer does not come out until late December, when our oranges are beginning to ripen. Then we have lots of yummy orange juice. You can try making orange juice from store-bought oranges. Homemade orange juice tastes so much better than store-bought.
Terry says
February 18, 2012 at 2:03 AM1) You always make the most amazing desserts! I want to be your neighbor and hope you share.
2) Moving into an RV helped me to rid myself of unused and even under-used appliances. If it isn’t being used it doesn’t need to be taking up space.
Winnie says
February 18, 2012 at 10:35 PMWonderful and delicious looking cake! I’d really like a slice or two to eat 🙂
Hayley says
February 19, 2012 at 12:30 AMI love banana cake! It’s one of my favorites. This almost reminds me of a delicious banana cake we used to get as kids but the chocolate frosting is the only difference. Must make!
Susan-The Weekly Sweet Experiment says
February 19, 2012 at 3:33 AMLOL – I want to know how your husband knows what monkey sweat tastes like!!! That is so funny. The cake looks great. Unused applicances in our house. Sadly – a fondue pot. Never used it – not once. Weird for us. Maybe I will give it a try. 🙂
Mommyof2girlz/StephD says
February 19, 2012 at 1:38 PMI love banana anything and this looks just divine! Thank you for sharing, pinning it 🙂
Tina @ Babycakes Blog says
February 19, 2012 at 11:47 PMThat looks so good, we end up having over ripe bananas all the time in this house too, and I think I have a bunch right now that are heading in that direction. Might have to try this soon.
http://www.thejohnslife.com/BabycakesBlog/
MyFudo™ says
February 20, 2012 at 8:16 AMWhat to do with overriped bananas is a recurring household problem…
=) I know a lot can relate to this. This recipe is a real lifesaver. Thanks much!
Sass - aka - Kathy says
February 21, 2012 at 5:04 PMOh, so yum! I want to give it a try! Will you, pretty please, consider sharing with my readers at http://sassafrassalvation.blogspot.com/2012/02/sasss-sunday-salvation-show-12.html ?
Hugs,
Kathy
The Crunchy Mamacita says
February 22, 2012 at 3:38 AMThank you so much for linking up to the Recipe Party @ The Sweet Spot. I hope to see more great recipes from your blog next week!
Six Sisters says
February 23, 2012 at 4:07 AMThis cake looks so good. The chocolate frosting looks wonderful…it’s a keeper!! Thanks for coming to our “Strut Your Stuff Saturday.” We hope you’ll join us again next Saturday with more great recipes! -The Sisters
kayla says
March 9, 2012 at 8:33 PMMmm…banana cake!! I haven’t had it in forever, and guess what I have some banana’s in the freezer just waiting for me to do something with them! Pinning this for later!! Thanks for sharing!!
Emily @ Sweet Bella Roos says
January 18, 2013 at 8:59 AMBananas are so annoying… they are only “perfect” to eat like less than 24 hours, and then I always have the best intentions to bake with them but always forget. So either I end up with rotting bananas on my counter or in my freezer. Maybe I will buy some just to make this cake! 🙂
[email protected] says
January 18, 2013 at 6:14 PMNot really an appliance… but I just dragged out my mortar and pestle for the first time probably since I got it, ha!
Judy T says
July 7, 2013 at 5:14 PMThought your cake looked good….I kind of made it. I cut back on the sugar because my bananas were very, very ripe. Then, I thought I’m not going to do the icing, just too much fat, so I threw a few semi sweet chocolate chips on top and tried to get them to sink in a little. That didn’t work and they turned out being scattered over the top. I couldn’t serve anything looking that bad so I made the icing but had to use all butter. Everything was excellent. Thank you. The only comment I had was that yours looks really dense but mine came out more like a regular cake. It was good, but did leaving out a few ounces of sugar do that.?
Jocelyn Brubaker says
July 7, 2013 at 5:21 PMI have made it a few times and it is dense every time. I wonder if leaving out the extra sugar did make it lighter….that would be my only guess. You could always toss the chocolate chips on the top after it comes out of the oven. Let them melt slightly and spread them out. I am glad you liked the recipe though!
Averie @ Averie Cooks says
August 22, 2013 at 8:32 PMJust saw this on the Bhg board. Omg. Repinned. The cake. the FROSTING. I need.
Jocelyn Brubaker says
August 22, 2013 at 8:41 PMYou will love this cake 🙂 Thanks for the repin!
Tammy Northrup says
October 27, 2013 at 5:44 PMThis cake looks amazing. I must confess that I too have an unused juicer in my cabinet.
Carrie says
November 3, 2013 at 8:59 AMWhen you say shortening do you mean vegetable shortening or butter?
Jocelyn Brubaker says
November 3, 2013 at 11:28 AMI used vegetable shortening in this recipe.
Allison says
January 26, 2014 at 10:07 PMJust saw this on Pinterest…does it have to be made with buttermilk, or would regular milk (or something else) be ok? I’m off work tomorrow because of the polar vortex and I want to make this, but don’t have any buttermilk and don’t really want to go out in the cold to get some!
Jocelyn Brubaker says
January 27, 2014 at 12:43 AMI have only made it with buttermilk. If you have regular milk and lemon juice or vinegar though, you can make your own. Measure 1 Tbsp. lemon juice or vinegar to 1 cup of milk. Let it sit 5-10 minutes and then use it in place of buttermilk. I hope you enjoy the cake!!! Stay warm!
Maggie Tate says
February 4, 2014 at 12:57 AMI’ve made a similar banana cake since my high school days! At some point, I started putting chocolate chips on the warm cake just after it comes out of the over. They melt, I spread the gooey chocolate. It’s delish and makes a semi hard chocolate coating on the cake the next day. I might need to go make one….
Jesus-in-the-City says
March 6, 2014 at 12:45 PMThis cake was great! I’m normally a health food junkie, so this was actually the first time I’ve ever bought CRISCO or powdered sugar! But I had a hinkering, some old bananas and wanted to surprise my husband. It was really delicious! I didn’t see the healthier recipe for the peanut butter banana cake til after I made this, so it must have been meant to be 🙂
I subbed teff flour for the cake and used coconut milk in the can instead of buttermilk. It’s my go to buttermilk sub since I always have it on hand.
It came out DELISH!
Thanks!
Jillian says
March 26, 2014 at 6:18 AMJust curious if one can use a hand mixer to make this cake or if a standing mixer is preferred? I don’t want to trek over my mom’s house if I don’t have to, but I also don’t want to ruin the cake by using the wrong mixer. Thanks for sharing the recipe!
Jocelyn Brubaker says
March 26, 2014 at 9:37 AMHi, Jillian. Thank you for stopping by. You can definitely just use the hand mixer. I just always use my stand mixer because it sits on my counter. Either mixer works though. Enjoy the cake…it’s one of my all time favorites 🙂
Jillian says
March 28, 2014 at 11:57 AMThanks! Can’t wait to try it this weekend 🙂
Sarah says
April 12, 2014 at 5:12 PMCan you make this as a two layer round cake? And if so, what would you recommend cooking each cake at and for how long? And would you double the frosting to have enough?
Jocelyn Brubaker says
April 12, 2014 at 5:15 PMI have actually never made this particular cake in anything but the 9×13 pan. You could just bake it in 9×13 and cut in half to do the layer cake. There should be enough frosting to frost it that way without doubling it. You can also check out this banana cake I made as a layer cake. https://insidebrucrewlife.com/2012/04/chocolate-chip-banana-cake-with-honey-peanut-butter-frosting/
Shayna says
July 10, 2014 at 12:08 PMWhat if you don’t have hot fudge? What can you use in place of it?
Jocelyn Brubaker says
July 13, 2014 at 5:45 PMIf you want to just use a plain chocolate frosting, here is a link to a recipe for that. https://insidebrucrewlife.com/2011/02/nutter-butter-truffle-cupcakes/
Yvonne says
August 12, 2015 at 12:48 AMI made this today and used Nutella for the hot fudge, yummy yummy yummy
Jocelyn says
August 12, 2015 at 7:53 AMWoo hoo! I love your Nutella substitution! Sounds awesome!
Michal says
July 13, 2014 at 4:31 PMI’m having a hard time finding bananas in my area lol
Ali says
July 13, 2014 at 4:53 PMLove anything with bananas. Can I substitute butter for the shortening? If so, same ratio?
Jocelyn Brubaker says
July 13, 2014 at 5:47 PMI have used coconut oil in place of the shortening before and it worked just fine. I think using all butter would work just fine too. Let me know how you like the cake 🙂
Maninder says
July 14, 2014 at 8:30 AMPls tell me how to make butter milk
Jocelyn Brubaker says
July 18, 2014 at 10:12 AMYou can make homemade butter milk by using 1 Tablespoon lemon juice to 1 cup of milk. Let it sit for 5-10 minutes, then stir and use.
Cloey says
October 7, 2014 at 11:04 PMCan I still use coconut oil for the frosting or just use all butter for it. Thanks!
Jocelyn Brubaker says
October 7, 2014 at 11:53 PMYou could do either one. I have actually made this cake and frosting with coconut oil too! Still tastes just as good!!!
Kathy Goehring says
May 14, 2016 at 10:11 PMWe just LoVeD this cake, so much so that we chose not to frost it!!
Donna says
June 25, 2017 at 2:30 PMJust wondering in the frosting for the hot fudge frosting is the butter melted or softened.
Jocelyn says
June 25, 2017 at 2:32 PMThe butter is just softened to room temperature. I hope you enjoy the cake!!!
Anita says
January 15, 2019 at 8:42 AMCan you substitute mayple syrup for the chocolate syrup?
Jocelyn says
January 15, 2019 at 9:16 AMDo you mean for the top drizzle? You could totally use maple syrup or honey. That sounds amazing! Although, I think I would do cream cheese frosting instead of the hot fudge if you do one of those toppings instead. The chocolate is really just extra…to make it look pretty. It’s totally not necessary. But totally delicious 🙂