How many servings does this recipe make?

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

What ingredients do I need for Chocolate Banana Cake?

You need 12 ingredients. The key ingredients include: ¾ cup butter, softened, 1 cup granulated sugar, 3 eggs, 1 ½ teaspoons vanilla, and more.

Is Chocolate Banana Cake suitable as baking & desserts?

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

How do I store leftover Chocolate Banana Cake?

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.

Chocolate Banana Cake Recipe

Name: Chocolate Banana Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup butter, softened; 1 cup granulated sugar; 3 eggs; 1 ½ teaspoons vanilla; ½ cup sour cream; 3 cups sifted cake-and-pastry flour; 1 ½ teaspoons baking soda; 4 ounces semisweet chocolate, chopped; 1 ½ cups mashed bananas; 3 cups whipping cream; 10 ounces chocolate, chopped; 1 teaspoon vanilla

Chocolate Banana Cake

Eats Now Editorial Team · 2238 kcal · Baking & Desserts

1
Cake: In bowl, cream butter with sugar until fluffy.
2
Beat in eggs, one at.
3
a time, then vanilla.
4
Beat in sour cream.
5
Combine flour, baking soda, and.
6
chocolate; add in 3 additions to creamed mixture alternately with 2 additions of.
7
bananas, mixing just until flour is incorporated.
8
Spoon into 2 greased.
9
8-1/2-inch (2.25 L) springform pans, smoothing tops.
10
Bake in 350F (180C) oven for 35 to 40 minutes or until top springs back.
11
when touched.
12
Let cool on rack for 20 minutes.
13
Remove sides of pans; let cool.
14
completely.
15
Chocolate Icing: In saucepan, bring half of the cream to boil; pour over.
16
chocolate in bowl, whisking until melted.
17
Add vanilla.
18
Refrigerate until.
19
chilled, 1 hour, whisking often.
20
On medium speed, beat chocolate mixture just until ridges hold shape.
21
Beat.
22
remaining cream just until soft peaks form; gently fold into cake mixture.
23
With.
24
serrated knife, slice cakes in half horizontally.
25
Place a top layer, cut side.
26
up, on plate.
27
Spread top with 3/4 cup (175 mL) icing; cover with single layer of.
28
bananas, leaving 1/2-inch (1 cm) border.
29
Cover with 1 bottom cake layer, cut.
30
side down; repeat with icing and bananas.
31
Repeat with remaining top layer, cut side up, and some of the icing and.
32
bananas.
33
Top with remaining cake layer, cut side down.
34
Using palette knife, cover cake smoothly with remaining icing.
35
Refrigerate.
36
until firm, about 1-1/2 hours.
37
Refrigerate until firm, about 40 minutes, or up to one day.
38
To serve,.
39
drizzle melted chocolate with fork over remaining bananas; let set.
40
Arrange on.
41
cake.
42
Slice with serrated knife.

Chocolate Banana Cake

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