Print Options

Back to Chocolate Banana Cream Cake >

Include these items:

Select reviews >

Taste of Home Logo

Chocolate Banana Cream Cake

 Chocolate Banana Cream Cake
“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!
12 ServingsPrep: 30 min. Bake: 20 min. + cooling

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

2 of 2

Chocolate Banana Cream Cake (continued)

Directions (continued)

  • 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.
Wine: This recipe pairs well with a sweet white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters Moscato, sweet floral aromas of peach and honey. Buy now and get 4 bottles for $49.99. Order Now