- Egg 4 separate, egg yolk whites • 130 kcal
- Cocoa 150 gr (1½ cups)
- Flour 00 200 gr (1½ cups)
- vanilla sugar 1
- Brown sugar 100 gr (½ cup)
- Baking powder 1 tsp • 156 kcal
- Baking soda 1 tsp
- Oil 100 ml (½ cup)
- Milk 3 tbsp • 49 kcal
- Bananas 3 large
- Vanilla cream finished
- Cocoa powder 3 tsp
- For garnish
- Shaved chocolate
Chocolate cake, sweet sliced bananas, and fluffy vanilla cream make chocolate banana cake a deliciously layered treat.
This dessert takes just 40 minutes to throw together, most of which is hands-off baking time in the oven. Unlike banana bread, the chocolate banana cake features three layers of goodness: a dense, brownie-like chocolate cake layer is on the bottom. This is topped with sliced sweet bananas (make sure they’re nice and ripe for this recipe). Then comes a layer of light and airy vanilla cream for a creamy filling. Top the cake off with a dusting of cocoa powder and crunchy chocolate shavings and you have a complete dish!
Where banana bread is usually a loaf-shaped, sliceable bread, this is a sweet and festive dessert. Better served after dinner than for breakfast, it has everything you need in a decadent treat. Instead of mashing bananas and adding them to the bread batter, you’ll add sliced bananas so that each bite has plenty of fresh banana flavor.
How to Make Chocolate Banana Cake: Step-by-Step Instructions
First, using two mixing bowl, separate four eggs.
Using an electric mixer, beat the egg whites until stiff peaks form.
Use the mixer to beat the egg yolks until smooth, then add in the brown sugar and vanilla sugar. Add the oil and mix until well combined.
In a separate mixing bowl, combine the flour, cocoa powder and baking powder. Whisk with a fork to combine well.
Set a fine-mesh strainer over the bowl with the egg yolk mixture. Add the dry ingredient mixture and sift into the egg yolks.
Use the electric mixer to combine the egg yolks and dry ingredients well.
Add the egg yolk and cocoa powder mixture to the whipped egg whites in the mixing bowl. Use a rubber spatula to combine.
Pour the batter into a prepared round cake pan with a smaller cake pan bottom set on the inside. Tap the pan on the counter to remove any air bubbles and allow the batter to settle. Bake for 30 minutes in a preheated oven or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, slice three large bananas into rounds.
Remove the cake from the pan when it’s finished baking. Flip it upside down on a work surface and spoon three tablespoons of milk over the cake, letting it sink in.
Arrange the sliced bananas in a circle on top of the cake.
Add the vanilla cream on top of the bananas and use a rubber spatula to smooth flat.
Dust the top of the cake with cocoa powder.
Decorate with chopped chocolate shavings.
- Preheat oven to 170 degrees C. Set a smaller springform cake pan bottom inside a large cake pan. Grease with cooking spray.
- Separate the egg yolks and egg whites into two separate bowls. Whisk the egg whites with a mixer until stiff. Whisk the egg yolks with brown sugar and vanilla sugar, then add the oil to the egg yolk mixture.
- In a separate mixing bowl, combine the flour, baking powder, baking soda, and chocolate powder. Then add the mixture to the egg yolk mixture and mix the ingredients with a mixer. Gradually add the egg whites and mix them with a wire whisk or rubber spatula. Pour the mixture into the prepared cake mold and bake for 30 minutes.
- Slice the banana. Whisk in the vanilla cream.Sprinkle the biscuit with milk. Arrange the bananas, coat with vanilla cream.
- Sprinkle with cocoa and add more chocolate shavings to decorate.
Use unflavored oil, such as canola or vegetable oil.
Make sure the bananas are fully ripe for this recipe. No one likes to bite into a hard, green-tasting unripe fruit!
Use unsweetened cocoa powder to amp up the chocolate flavor in this dish, and decorate with more shaved chocolate for crunch and color.