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Chocolate Banana Cream Cake Recipe

Chocolate Banana Cream Cake Recipe photo by Taste of Home

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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!

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Chocolate Banana Cream Cake Recipe

Prep: 30 min. Bake: 20 min. + cooling

Yield: 12 Servings

30 20 50

Ingredients

1/2 cup butter, softened
1-1/4 cups sugar
2 eggs, separated
1-1/2 cups mashed ripe bananas (about 3 medium)
1/4 cup sour cream
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
FILLING/FROSTING:
1-1/2 cups cold 2% milk
1 package (3.4 ounces) instant banana cream pudding mix
1 can (16 ounces) chocolate frosting
2 medium firm bananas, sliced
3 tablespoons lemon juice

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Beat in the bananas, sour cream and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture and mix well.
In a small bowl, beat egg whites until stiff peaks form. Fold into batter. Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate until chilled.
In a small bowl, beat frosting until light and fluffy. Place bananas in a small bowl; toss with lemon juice.
Place one cake layer on a serving plate; spread with 3 tablespoons frosting. Stir pudding; spread half over the frosting. Top with half of the bananas and the remaining cake layer. Repeat frosting, filling and banana layers. Frost sides and decorate top edge of cake with remaining frosting. Store in the refrigerator. Yield: 12 servings.

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 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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Reviews for Chocolate Banana Cream Cake

Chocolate Banana Cream Cake

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(11-16) of 16 reviews

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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

Reviewed on Jun. 05, 2010 by aug2295

Yum.

Reviewed on Jan. 30, 2010 by 6373matt

I have made this 4 times and its always the hit of the party.

Reviewed on Jan. 08, 2010 by mchenryed

This was a good cake. I agree with the other reviewer, that the chocolate did overpower the banana at times. In the future, I'd like to make my own chocolate frosting and avoid the pre-made stuff (most are full of trans fats). I also recommend eating this cake within 2 days. Even with the lemon wash, the bananas will eventually turn and the cake did get a little soggy. Otherwise, this recipe came out exactly like the picture and was delicious.