These Banana Chocolate Mini Cakes are full of rich, complementary flavors and make an ideal single-serve treat. Baked in mini cast iron skillets, they deliver both a delightful taste and a charming, eye-catching presentation.
This post may contain affiliate links. Please refer to the terms page for more information.
The cake is packed with fresh banana flavor, creating a moist and tender base. Each mini cake is finished with a generous layer of rich chocolate frosting for the perfect sweet contrast.
Jump to:
Ingredients
Banana cake ingredients
Gather the following ingredients to make the banana cake portion of this dessert:
- All-purpose flour - sift your flour if necessary to remove any lumps
- Baking soda and salt - be sure to use fresh baking soda. King Arthur has a great article here on how to test for freshness.
- Granulated sugar
- Bananas - use ripe bananas for the best flavor. This recipe requires ¾ cup of mashed bananas, which is about two medium-sized bananas.
- Egg - use a large, room temperature egg
- Vegetable oil
- Buttermilk - You only need 2 tablespoons of buttermilk for this recipe. If you don’t have any, you can make your own. Just mix ½ teaspoon of white vinegar into 2 tablespoons of whole milk. Let it sit for about 30 minutes. The milk will curdle a bit and become tangy—just like buttermilk.
See recipe card for quantities.
Chocolate frosting ingredients
Gather the following ingredients to make the frosting:
- Chocolate - use bittersweet chocolate chips.
- Heavy cream
- Unsalted butter - use softened butter
- Light corn syrup
See recipe card for quantities.
Instructions
Banana cake instructions
Before preparing the banana cakes, lightly grease six 4-inch mini cast iron skillets with baking spray or melted butter, and preheat the oven to 350°F (180°C).
1 - Combine flour, baking soda and salt in a bowl. Whisk well to combine. Set aside for later.
2 - Mash the bananas until mostly smooth with minimal lumps. Combine granulated sugar and bananas in a large mixing bowl. Stir well until combined. If using an electric mixer, combine using the paddle attachment.
3 - Add eggs to the bowl. Mix until well combined, scraping the sides and bottom of mixing bowl as needed.
4 - Add buttermilk and eggs to the bowl. Mix until well combined, scraping the sides and bottom of mixing bowl as needed.
5 - Add the dry ingredients (flour, baking soda, and salt) to the mixing bowl and stir until just combined. Avoid overmixing, as it can result in dense or tough cupcakes.
6 - Divide the batter evenly between six 4" cast iron skillets. Bake at 350℉ (180℃) for 18 - 20 minutes.
Frosting and assembly instructions
This frosting is rich and fudgy without being overly sweet. Allow about 30 minutes for it to set to a spreadable consistency.
1 - Combine heavy cream and corn syrup in a heat-proof liquid measuring cup. Bring to a boil in the microwave. Alternatively, heat the cream and corn syrup over your stovetop in a saucepan.
2 - Immediately pour boiling cream mixture over the chocolate pieces and allow to rest for 5 minutes. This will soften the chocolate a bit and make the mixing process easier. Gently stir the cream and chocolate until the mixture is smooth.
3 - Next, add softened butter and stir until smooth. Set the frosting aside and let it rest at room temperature until it reaches the consistency of a creamy peanut butter - this will take approximately an half an hour.
4 - Using a pastry bag or a spoon, generously frost each mini cake. For an extra touch of flavor and visual appeal, top with a sprinkle of chopped nuts and a fresh banana slice just before serving. Tip: If the frosting firms up too much, microwave it for 10 seconds at 50% power to restore its smooth, spreadable texture.
Variations
These banana chocolate skillet cakes are easily adaptable to suit different tastes and dietary preferences. Here are a few ideas to get you started:
- Chocolate chips - craving more chocolatey flavor? Stir in ½ cup of mini chocolate chips after incorporating the flour.
- Nuts - roasted nuts add delicious texture to these cakes. Try peanuts, walnuts, pecans, or your favorite variety—simply roast, chop, and stir in ½ cup as the final step in preparing the batter.
- Gluten-free - for a gluten-free option, substitute the wheat flour with a 1:1 gluten-free baking flour—there’s no noticeable difference in taste or texture.
Equipment
Gather to the following equipment to make these banana chocolate mini cakes:
- Stand Mixer or hand-mixer or whisk
- Silicone spatula
- Individual Cast Iron Skillets
- Bowls, measuring cups and spoons
- Optional - pastry bag fitted with a piping tip to apply the frosting. Alternatively, a spoon or spatula works well for spreading the icing.
Storage
These treats taste best within two days of making them. To keep them fresh, store them in an airtight container in the fridge. When you're ready to serve, take them out about an hour beforehand so the frosting has time to soften.
FAQ
The best way to mash a banana is to peel it, place it in a bowl, and using a fork or potato masher, press down and mash until smooth, or until you reach your desired texture. For extra-smooth banana, mash it on a flat plate before transferring to your bowl.
More individual serving size desserts
Want more recipes you can make in single servings? Check these out:
I hope you enjoy these Banana Chocolate Skillet Cakes as much as my family and friends have over the years!
📋 Recipe
Banana Chocolate Mini Cakes
Equipment
- 1 Stand Mixer or hand-mixer or whisk
- 6 Individual Cast Iron Skillets 4" diameter
- Bowls, measuring cups and spoons
- Pastry bag and piping tip optional
Ingredients
Banana cupcakes
- ½ Cup Granulated sugar
- ¾ Cups Bananas, mashed approximately 2 medium ripe bananas
- ⅓ Cup Vegetable oil
- 2 Tablespoons Buttermilk see comment in Recipe Notes below on how to make your own buttermilk
- 1 Large Egg room temperature
- 1 Cup All-purpose flour sift if necessary to remove any lumps
- 1 teaspoon Baking soda
- ½ Cup Salt
Chocolate frosting
- ½ Cup Heavy cream
- 2 Tablespoons Light corn syrup
- 6 Ounces Bittersweet chocolate chopped into chunks
- 3 Tablespoons Unsalted butter softened
Instructions
Banana cakes
- Preheat oven to 350℉ (180℃)
- Lightly grease each cast iron skillet with melted butter or baking spray.
- Combine flour, baking soda and salt in a bowl. Whisk well to combine. Set aside for later.
- Mash the bananas until mostly smooth with minimal lumps.
- Combine granulated sugar and bananas in a large mixing bowl. Stir well until combined. If using an electric mixer, combine using the paddle attachment.
- Add egg to the bowl. Mix until well combined, scraping the sides and bottom of mixing bowl as needed.
- Add oil and buttermilk. Mix until well combined.
- Add the dry ingredients (flour, baking soda, and salt) to the mixing bowl and stir until just combined. Avoid overmixing, as it can result in dense or tough cupcakes.
- Optional - stir in any additional ingredients you want such as walnuts, peanuts, chocolate chips, etc...
- Divide batter between 6 skillets.
- Bake for 18 -20 minutes, or until cakes are fully risen and a toothpick inserted in the center comes out clean.
- Place cakes on a rack and allow to cool completely before adding frosting.
Chocolate frosting
- Place chocolate in a large heat-resistant bowl.
- Combine heavy cream and corn syrup in a microwave safe dish. Place in microwave and bring to a low boil. (alternatively, heat in a saucepan over your stove top).
- Pour cream/corn syrup over chocolate. Let stand for 5 minutes, then whisk until smooth.
- Add softened butter to bowl. Stir until smooth.
- Allow icing to sit at room temperature and cool until it is firm enough to spread or pipe (approximately ½ hour).
- Use a pastry bag or spoon to spread frosting over each cake.
- Optional - sprinkle with roasted peanuts, add slices of brulee bananas...
Andy says
Two of my fav combinations - peanut butter and chocolate. These were quite good and looked nice in my cast iron skillet (I used a 10" skillet instead of individual ones as I don't have the little ones). I just baked it longer. The edges were crispy and the center soft and yummy.
dessertswithstephanie says
Hi Andy, Thank you for the feedback. I'll have to try it in a larger skillet!