Chocolate Banana Cake From Canadian Living Recipe

Name: Chocolate Banana Cake From Canadian Living
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bananas, sliced; 1 ounce melted chocolate; Cake; 3/4 cup butter, softened; 1 cup granulated sugar; 3 eggs; 1 1/2 teaspoons vanilla; 1/2 cup sour cream; 3 cups sifted pastry flour; 1 1/2 teaspoons baking soda; 4 ounces semisweet chocolate; 1 1/2 cups chopped smashed bananas; White chocolate whipped cream; 3 cups whipping cream; 10 ounces white chocolate, chopped; 1 teaspoon vanilla; Dark chocolate ganache; 1/2 cup whipping cream; 4 ounces semisweet chocolate, chopped

Servings: persons

4 bananas, sliced
1 ounce melted chocolate
Cake
3/4 cup butter, softened
1 cup granulated sugar
3 eggs
1 1/2 teaspoons vanilla
1/2 cup sour cream
3 cups sifted pastry flour
1 1/2 teaspoons baking soda
4 ounces semisweet chocolate
1 1/2 cups chopped smashed bananas
White chocolate whipped cream
3 cups whipping cream
10 ounces white chocolate, chopped
1 teaspoon vanilla
Dark chocolate ganache
1/2 cup whipping cream
4 ounces semisweet chocolate, chopped

1
Cake: In bowl, cream butter with sugar until fluffy. Beat in eggs, one at a time, then vanilla. Beat in sour cream. Combine flour, baking soda and chocolate; add in 3 additions to creamed mixture alternately with 2 additions of bananas, mixing just until flour is incorporated. Spoon into 2 greased 8-1/2-inch (2.25 L) springform pans, smoothing tops. Bake in 350u00b0F (180u00b0C) oven for 35 to 40 minutes or until tops spring back when touched. Let cool on rack for 20 minutes. Remove sides of pans; let cool completely.
2
White Chocolate Icing: In saucepan, bring half of the cream to boil; pour over chocolate in bowl, whisking until melted. Add vanilla. Refrigerate until chilled, about 1 hour, whisking often. On medium speed, beat chocolate mixture just until ridges hold shape. Beat remaining cream just until soft peaks form; gently fold into chocolate mixture. With serrated knife, slice cakes in half horizontally. Place a top layer, cut side up, on plate.
3
Assembly: Spread top with 3/4 cup (175 mL) icing; cover with single layer of bananas, leaving 1/2-inch (1 cm) border. Cover with 1 bottom cake layer, cut side down; repeat with icing and bananas. Repeat with remaining top layer, cut side up, and some of the icing and bananas. Top with remaining cake layer, cut side down. Using palette knife, cover cake smoothly with remaining icing. Refrigerate until firm, about 1-1/2 hours.
4
Dark Chocolate Ganache: Meanwhile, bring cream to boil; pour over chocolate in small bowl, whisking until melted. Let cool for 20 minutes or until room temperature and still pourable. Pour over centre of cake, spreading to edge with clean palette knife, if necessary, and letting some flow down sides. If ganache becomes too firm, gently re-warm over hot, not boiling, water until pourable. Refrigerate until firm, about 40 minutes, or for up to 1 day. To serve, drizzle melted chocolate with fork over remaining bananas; let set. Arrange on cake. Slice with serrated knife.

2623

kcal

Calories

165

Fat

252

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 4 bananas, sliced, 1 ounce melted chocolate, Cake, 3/4 cup butter, softened, and more.

Yes, Chocolate Banana Cake From Canadian Living 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!

Chocolate Banana Cake From Canadian Living

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions