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“My inspiration for this cake came from my desire to create a dessert combining my father’s love for cake, my mother’s love for chocolate and my love for bananas.” It’s divine!
This recipe is:
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Nutritional Facts 1 slice equals 490 calories, 20 g fat (10 g saturated fat), 62 mg cholesterol, 459 mg sodium, 74 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Chocolate Banana Cream Cake in Taste of Home December/January 2010, p49
Freeze BananasPeel and mash overripe bananas with 1 teaspoon of lemon juice for each banana used. Freeze in 1- or 2-cup amounts in airtight containers for up to 6 months. When you do have time to bake, about 1-1/3 cups mashed bananas equals three medium or four small bananas.
Peel and mash overripe bananas with 1 teaspoon of lemon juice for each banana used. Freeze in 1- or 2-cup amounts in airtight containers for up to 6 months. When you do have time to bake, about 1-1/3 cups mashed bananas equals three medium or four small bananas.
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Reviewed on Feb. 07, 2012 by fegert
Best cake
Reviewed on May. 12, 2011 by Kayla0110
I made this for my dad's birthday, and I ended up liking it way better than I thought I would, not being a big banana fan. The cake is super moist, the filling is tasty, and I think it has just the right amount of chocolate flavor, although when I make it again I'll make my own chocolate frosting. Canned frosting is handy, but homemade tastes so much better.
Reviewed on Dec. 26, 2010 by kshirelle
Children loved it. Will make again.
Reviewed on Dec. 21, 2010 by BestGramma
Made this for my work party ! Huge hit... Everyone loved it... Going to make it again and again..
Reviewed on Dec. 20, 2010 by alodonoghue
I have made this cake several times now, and everytime it is a hit! And I've never had to worry about the bananas turning brown...it never lasts that long!
Reviewed on Dec. 20, 2010 by joesyoyo
This was an excellent cake and everyone said it was delicious. I thought the cake was "heavy" as specified, and will try to lighten it up a bit next time. I had only one cake pan, so I made a single layer cake, with the bananas and some raisins soaked in Grand Marnier, and also some more liquor in the frosting and pudding. Then added walnut halves for crunch.
Reviewed on Dec. 14, 2010 by foxxy1601
I made this for my fiance and two of our friends, we all LOVED it! It was delicious!The only problem I had with the recipe was having a hard time getting the stiff peaks with my eggs whites. I looked something up online and figured out it works much better with an egg at room temperature and with a little drop of lemon juice and a small splash of salt. After doing that it worked perfectly!
I made this for my fiance and two of our friends, we all LOVED it! It was delicious!
The only problem I had with the recipe was having a hard time getting the stiff peaks with my eggs whites. I looked something up online and figured out it works much better with an egg at room temperature and with a little drop of lemon juice and a small splash of salt. After doing that it worked perfectly!
Reviewed on Dec. 07, 2010 by berumen
My family of 5 loved this cake. I did read the other reviews and chose to limit the chocolate frosting to just the top of cakes and not the sides, and then pulled the pudding to the edge so it could drip down on its own. With that the frosting did not over power the bananas. I did smooth down plastic wrap over the top and sides of my leftovers so no air got to it. I had no problem with lasting till it was gone:)
Reviewed on Dec. 03, 2010 by louisezem
My sister in law made this and sent half of the cake home with us. I only got one bite of the last piece because my husband ate it all. He called her up and told her it was 'killer'!
Reviewed on Aug. 27, 2010 by JessBella6
This cake was wonderful, but don't plan on keeping leftovers for more than a day. The bananas on top will turn brown and the cake won't look and nice
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