Dive into the world of our Banana Cake with German Chocolate Frosting – a heavenly combination of spiced banana cake adorned with a delightful coconut-pecan German Chocolate Frosting and a luscious Chocolate Buttercream.

Why You’ll Love Banana Cake with German Chocolate Frosting

Easy Baking Bliss: With simple instructions and common ingredients, this recipe is a breeze for bakers of all levels.
Deliciously Sweet: The natural sweetness of ripe bananas, combined with the nutty goodness of pecans, creates a symphony of flavors that will leave you craving more.
Perfect for Any Occasion: Whether it’s a birthday celebration, family gathering, or just a sweet craving, this Banana Cake with German Chocolate Frosting is the perfect dessert for any occasion.
Gluten-Free Goodness: Gluten-free doesn’t mean flavor-free! Enjoy the delectable taste of this cake without compromising your dietary preferences.
Dairy-Free Indulgence: Our Chocolate Buttercream is dairy-free, ensuring that everyone, regardless of dietary restrictions, can savor this delightful treat.

Ingredients Needed To Make Banana Cake with German Chocolate Frosting

Flour
Baking powder
Cinnamon
Kosher salt
Ripe bananas
Sugar
Unsalted butter
Eggs
Vanilla extract
Pecans
Evaporated milk
Brown sugar
Coconut flakes
Oat milk
Espresso powder
Unsweetened cocoa powder

How To Make Banana Cake with German Chocolate Frosting

Preheat your oven and prepare the cake pans. Mix eggs, sugar, bananas, vanilla, and butter until frothy.
Add flour, salt, cinnamon, and baking powder, mix until just combined. Fold in pecans.
Divide the batter and bake until toothpick clean. Let it cool.

For the Coconut-Pecan German Chocolate Topping, cook yolks, sugar, milk, and butter until thick. Add vanilla, let it cool, and stir in pecans and coconut.
For the Dairy-Free Chocolate Buttercream, mix all ingredients until fluffy and well combined.
Assemble the cake by layering it with the German Chocolate filling and frost the sides with Chocolate Buttercream.

Variations & Substitutions

Experiment with different nut varieties or add a dash of your favorite spice to the banana cake.
For a nut-free version, skip the pecans in the cake and the topping.

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.

Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.

Commonly Asked Questions

Can I make the cake ahead of time?

Absolutely! Bake the cake and make the toppings in advance. Assemble and frost when you’re ready to indulge.

Can I use other nuts instead of pecans?

Certainly! Swap pecans with walnuts or almonds for a twist in texture.

Can I freeze the cake?

Yes, you can freeze the cake layers before assembling. Thaw and complete the assembly when needed.

Is the Chocolate Buttercream sweet?

The sweetness can be adjusted by adding more or less powdered sugar according to your taste preference.

Banana Cake with German Chocolate Frosting

Spiced banana cake with pecans is filled and topped with a coconut-pecan German Chocolate Frosting as well as Chocolate Buttercream.

Print Pin Rate

Course: Dessert

Prep Time: 30

Cook Time: 30

cooling time: 3

Equipment

Mixing Bowl
2 8" round cake pans
saucepan

Ingredients

Banana Cake

2 1/3 cups flour
1 tbsp baking powder
3/4 tsp cinnamon
1/2 tsp kosher salt
1 1/2 cup mashed ripe bananas
1 1/3 cup sugar
3/4 cup unsalted butter, room temp
2 eggs
1 tsp vanilla extract
1/2 cup pecans, chopped

Coconut-Pecan German Chocolate Topping

1 cup evaporated milk
1 cup brown sugar
1 tsp vanilla
1/2 cup unsalted butter
3 rgg yolks
2 cups pecans, chopped
1 cup coconut flakes

Chocolate Buttercream

1 1/2 cups butter, room temp
5 cups powdered sugar
1 tsp vanilla extract
1/2 cup oat milk
1 tsp espresso powder
1 cup unsweetened cocoa powder

Instructions

Banana Cake

Preheat oven to 375. Spray 2 8" round cake pans with nonstick baking spray.
In a mixing bowl add sugar and eggs and mix until slightly frothy. Add bananas, vanilla, and butter. Mix to combine.
Add the flour, salt, cinnamon, and baking powder and mix until just incorporated. Fold in the nuts.
Divide the batter between the two cake pans. Bake for 25 minutes or until a toothpick comes out clean. Allow to cool completely.

Coconut-Pecan German Chocolate Cake Topping

In a pot add the egg yolks, sugar, milk, and butter and stir to combine. Place pot over medium heat, continually stirring until the mixture has thickened.
Once the sauce becomes really thick and begins to bubble add the vanilla.
Set aside and allow to cool. Once cool stir in the pecans and coconut.

Chocolate Buttercream

Add all of the ingredients to a bowl. Mix until light and fluffy and all of the ingredients are completely incorporated.

Cake Assembly

Add half of the coconut pecan German chocolate filling to the top of the first cake.
Stack the second cake on top and add remaining German chocolate filling to the top.
Frost the sides of the cake with the chocolate buttercream. Enjoy!

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