Chocolate Banana Cake*

I don’t like to admit when I am wrong you can just ask Jorge. But when I decided to combine this Chocolate Banana Cupcake with Butterfinger Swiss Meringue Buttercream I thought it was going to be a fabulous combination! I didn’t do it blindly either, I did some research and found that many people have made Butterfinger Cupcakes with this type of flavor combination before with great success. But for some reason it did not work for me. The cupcake was heavenly. Really it was! And for a vegan cupcake (just the cake, not the frosting) it was incredibly moist and you did not feel like you were missing anything. But the actual banana flavor came through strong enough that it tried to overpower the Butterfinger flavor. And the fighting of flavors was not pretty.

However what was pretty, were the two flavors separately. The Butterfinger Swiss Meringue Buttercream itself is fabulous and I will be posting it for you next week. I decided to post the two recipes in separate posts to ensure no one accidentally made them together and then got upset with me. :-P  And as for the actual Chocolate Banana Cake? Yum! Like I said it’s surprisingly vegan and in the future I think I might make it as an actual cake. No frosting needed! Maybe just a glaze of some sort. Or it would also be great as a cupcake with a light peanut butter frosting. Either way, it is a cake that I plan on making again…just without the Butterfinger frosting! ;-)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Chocolate Banana Cake

Recipe note: below is the directions to bake as cupcakes. But as I mentioned above, this would also be a fabulous bundt cake!

Ingredients:

1/2 cup coconut milk
1/2 cup ripe banana (about 1 banana)
1/3 cup canola oil
1 teaspoon vanilla extract
3/4 cup sugar
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon cinnamon

Directions:

Preheat oven to 350 degrees F. Line muffin pan with paper liners.

In a small bowl, mash the banana with a fork. Whisk in the coconut milk, sugar, oil, and vanilla extract until incorporated. Mixture will still be a little lumpy because of the nature of the banana, but whisk out as many large lumps as you can. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Make a well in the center of dry ingredients and pour in banana mixture. Stir until just smooth (do not overmix).

Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full). Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Frost as desired.

 

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25 Responses to “Chocolate Banana Cake”

  1. 1

    Jamie — February 25, 2011 @ 12:24 am

    What perfect timing! I am vegan and my birthday is tomorrow! I can’t wait to make this for my birthday cake! You rock Jess! :-)

  2. 2

    notyet100 — February 25, 2011 @ 1:17 am

    luv the fact that this one is eggless,..

  3. 3

    Three-Cookies — February 25, 2011 @ 5:07 am

    You used coconut milk – very interesting. Coconuts go well with banana, great combo.

  4. 4

    Lisa (Dishes of Mrs. Fish) — February 25, 2011 @ 6:45 am

    Chocolate and banana are legit. :) YUM! I made banana pancakes the other day and then totally drizzled my healthy pancakes with melted peanut butter and chocolate.
    Seriously, I love peanut butter and chocolate. So I’m probably going to be making this very soon.

  5. 5

    Liz @ Blog is the New Black — February 25, 2011 @ 8:38 am

    This sounds so wonderful- bookmarking it!

  6. 6

    Heavenly Housewife — February 25, 2011 @ 9:07 am

    These cupcakes are just so pretty. They really look professional. Wish I was able to make my buttercream come out so lovely like this.
    kisses HH

  7. 7

    Lauren at Keep It Sweet — February 25, 2011 @ 9:27 am

    I am surprised the icing and cupcake didn’t work well together, they actually sound like good complements to one another!

  8. 8

    Evan Thomas — February 25, 2011 @ 10:06 am

    Yum! Too bad about the frosting but it looks absolutely delicious.

  9. 9

    Debbie Gill — February 25, 2011 @ 10:40 am

    I have the most fabulous fresh banana cake recipe. I will have to try this!

  10. 10

    ErinsFoodFiles — February 25, 2011 @ 11:13 am

    It’s still beautiful at least! Yum!

  11. 11

    Rachel @ The Avid Appetite — February 25, 2011 @ 12:41 pm

    These are so pretty! I absolutely love the combo of banana and chocolate :)

  12. 12

    Kim — February 25, 2011 @ 2:46 pm

    Some people like PB&J, some like Chocolate and PB, for me, it’s definitely Chocolate and Banana. I will definitely have to try these out. Thanks for sharing!

  13. 13

    Sharlene — February 25, 2011 @ 2:50 pm

    This sounds so delicious! I can’t imagine why the frosting didn’t work but with a cake that good I suppose you don’t need it.

  14. 14

    Happy When Not Hungry — February 25, 2011 @ 5:25 pm

    Wow these look amazing! Chocolate and banana combo sounds delish!

  15. 15

    Joanne — February 25, 2011 @ 6:22 pm

    I’ve baked vegan cupcakes before and honestly, they’ve always come out incredibly moist! My friends weren’t even able to tell that they were vegans and all of the vegans in the group were super smug for the rest of the day. I’m so sorry the flavors didn’t work together! Maybe the butterfinger swiss meringue would be better with a plain old chocolate cupcake? Either way, the concept and each idea separately sounds fantastic!

  16. 16

    Paula - bell'alimento — February 26, 2011 @ 11:32 am

    Hello beautiful! I love chocolate & banana together… swoon

  17. 17

    Kat @ Cupcake Kat — February 26, 2011 @ 10:37 pm

    This sounds like a wonderful cupcake. I’m sure it is tasty without frosting

  18. 18

    Angie's Recipes — February 27, 2011 @ 1:20 am

    Those cupcakes look so very pretty with those wonderfully piped swirls!

  19. 19

    Drowning Tears in Buttercream » The Novice Chef Blog — February 28, 2011 @ 12:20 am

    [...] Cupcake and the combination I picked just didn’t work. So I found myself with a delicious Chocolate Banana Cake and a bowl of delicious Butterfinger Swiss Meringue Buttercream. And I figured I would make another [...]

  20. 20

    jen — May 26, 2011 @ 5:09 am

    These cupcakes look so good with the icing on top. The photo does them proud as they look very soft to eat. Must go make cupcakes ………

  21. 21

    Angela — August 17, 2011 @ 11:53 am

    this looked so good that i had to include it’s picture on a post of mine! i credited you with the photo and it links right back to this page. here’s the link – http://reluctantwwfoodie.wordpress.com/2011/08/17/chocolate-peanut-butter-mousse-pie/

  22. 22

    Lexie — August 22, 2011 @ 10:57 pm

    This cake taste very good! I replaced the coconut milk with vanilla soy milk, and it taste delicious! This recipe is a keeper! Thank you for posting!

  23. 23

    Talia — May 27, 2012 @ 9:49 pm

    These were so awesome!!! Thanks!!

  24. 24

    Elizabeth — January 15, 2014 @ 3:36 pm

    Does this recipe use canned coconut milk or refrigerated?

    • Jessica replied: — January 16th, 2014 @ 11:43 am

      Canned coconut milk!

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