Banana cream chocolate sponge cake

    1 hour

    A delicious, yet simple chocolate cake, which is slathered in whipped cream and topped with sliced bananas. Scatter with toasted walnuts, if desired. Serve as an indulgent dessert.

    19 people made this

    Makes: 1 23x33cm cake

    • 175g unsalted butter
    • 50g margarine
    • 400g caster sugar
    • 2 eggs
    • 225g plain flour
    • 75g unsweetened cocoa powder
    • 3/4 teaspoon bicarbonate of soda
    • 3/4 teaspoon baking powder
    • 425ml milk
    • 1 teaspoon vanilla extract
    • 150ml double cream, whipped
    • 3 bananas, sliced

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 23x33cm or similar sized tin. Sieve together the flour, cocoa, bicarbonate of soda and baking powder. Set aside.
    2. In a large bowl, cream together the butter, margarine and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then add the vanilla. Add the flour mixture alternately with the milk. Mix to combine.
    3. Pour batter into the prepared tin. Bake for 30 minutes in the preheated oven or until a skewer inserted into the cake comes out clean. Allow to cool.
    4. Spread whipped cream over cooled cake and place sliced bananas on top. Store in refrigerator.

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    Reviews in English (6)


    Thanks I will give the banana cream chocolate sponge cake recipe  -  27 Apr 2014


     -  31 May 2011


    There were several things that appealed to me about this cake, not the least of which was that it called for 3/4 cup of unsweetened cocoa which told me this would be good and chocolaty. I also liked the butter and shortening combo, knowing I’d get the best of both - the incomparable flavor of the butter and the added moistness from the shortening. I did notice there was no salt in the recipe, so I added half a teaspoon, but it was not enough to help the surprising lack of flavor I found with this cake, in spite of the generous amount of cocoa. The bottom line is that this was a mildly chocolate cake, rather light in color, and not nearly as moist as I would have liked. It’s an ok cake but not something I’d consider making again. Perhaps it’s buttermilk, oil and/or coffee that are the deciding factors that make a chocolate cake moist and boldly chocolate. I did not use the frozen whipped topping or the bananas, choosing instead to use my own chocolate buttercream frosting.  -  11 Mar 2012  (Review from Allrecipes US | Canada)