Banana Chocolate Ripple Cake Recipe

Name: Banana Chocolate Ripple Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. butter or margarine; 1 1/2 c. granulated sugar; 2 eggs, separated; 1 c. (2 medium) mashed bananas; 1 tsp. vanilla; 1/2 c. sour cream; 2 c. all-purpose flour; 3/4 tsp. baking soda; 1/2 tsp. salt; 1/4 tsp. baking powder; 3 pkg. pre-melted chocolate or 3 oz. (3 sq.) unsweetened chocolate, melted; powdered sugar

Servings: persons

1/2 c. butter or margarine
1 1/2 c. granulated sugar
2 eggs, separated
1 c. (2 medium) mashed bananas
1 tsp. vanilla
1/2 c. sour cream
2 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
3 pkg. pre-melted chocolate or 3 oz. (3 sq.) unsweetened chocolate, melted
powdered sugar

1
In a large bowl, cream butter and 1 cup sugar.
2
Blend in egg yolks, bananas, vanilla and sour cream.
3
Combine the flour, baking soda, salt and baking powder.
4
Mix into creamed ingredients until smooth.
5
In a bowl, beat egg whites until frothy.
6
At high speed, gradually add remaining 1/2 cup sugar until mixture holds firm peaks.
7
Fold egg white mixture into the cake batter until well blended.
8
Pour 1/3 of the cake batter into a buttered 10-inch Bundt cake pan.
9
Knead 1 packet of chocolate until soft.
10
Snip off 1 corner.
11
Squeeze out chocolate onto cake batter in an irregular pattern.
12
Repeat with second packet of chocolate.
13
Top with remaining batter and chocolate.
14
Bake at 350u00b0 for 50 to 55 minutes or until cake tests done.
15
Cool in pan.
16
Turn onto serving plate. Sprinkle with powdered sugar.

2006

kcal

Calories

Fat

288

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 c. butter or margarine, 1 1/2 c. granulated sugar, 2 eggs, separated, 1 c. (2 medium) mashed bananas, and more.

Yes, Banana Chocolate Ripple Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Chocolate Ripple Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions