Chocolate and banana cake

    1 hour 55 min

    Two beautifully moist chocolate sponge cakes are sandwiched together with chocolate icing and sliced bananas.

    5 people made this

    Serves: 12 

    • 275g plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 3/4 teaspoon bicarbonate of soda
    • 30g cocoa powder
    • 175g butter at room temperature
    • 300g caster sugar
    • 2 eggs at room temperature
    • 1 teaspoon vanilla extract
    • 225g very ripe bananas, mashed
    • 120ml buttermilk, or as needed
    • 100g cream cheese
    • 45g butter, softened
    • 1 teaspoon vanilla extract
    • 250g icing sugar
    • 20g cocoa powder
    • 2 tablespoons milk, or as needed
    • ripe bananas, thinly sliced (optional)

    Prep:30min  ›  Cook:25min  ›  Extra time:1hr  ›  Ready in:1hr55min 

    1. Preheat oven to 180 C / Gas 4. Grease 2 (23cm) cake tins and line with baking parchment. Whisk flour, baking powder, salt, bicarbonate of soda and 6 tablespoons of cocoa powder together in a bowl until thoroughly combined.
    2. In a large mixing bowl, mash the butter with caster sugar until blended; mix in the eggs, one at a time, mixing the egg in before adding the next one. Stir in 1 teaspoon of vanilla extract; mix in mashed bananas and buttermilk, alternating with the flour mixture in three additions. Add in just enough buttermilk to make a cake batter (bananas may vary in moisture content). Spoon the cake mixture into the prepared tins.
    3. Bake in the preheated oven until a skewer inserted into the centre of the cake comes out clean, 25 to 30 minutes. Cool in the pans for about 10 minutes before turning out onto racks to finish cooling.
    4. In a bowl, mash the cream cheese and 3 tablespoons of butter until thoroughly combined; mix in 1 teaspoon of vanilla extract. Gradually beat in icing sugar and 20g cocoa powder; beat in milk, a little at a time, until the icing is smooth and spreadable.
    5. Place a cake layer onto a cake plate; decorate the layer with about 1/3 of the icing; top the layer with a layer of sliced bananas. Place the second layer onto the cake, and decorate top and sides with remaining 2/3 of the icing. Top cake with decorative slices of banana, if desired.

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    Reviews & ratings
    Average global rating:

    Reviews in English (14)


    I made this for my hubby on his birthday and he loved it. The cake itself is awesome. It came out moist and tender. I took out 1 star for frosting because I didn't like its tangy taste. But this was the first time I had ever tasted cream cheese frosting.So it might just be me. So I added a little bit of melted chocolate and some more sugar to the frosting to make it more sweet. Also a TIP for adding bananas. Layer them just before you eat. Also don't leave the cake outside for long. Otherwise the bananas leave water and the layers will slide. Mine did the same thing. And I kind of didn't like the flavor of the softened bananas. Next time I think I ll add the banana cut up fresh while serving. But overall a very good tasting cake. Thanks Bakerbee and Aunt Lu :D  -  16 May 2011  (Review from Allrecipes US | Canada)


    This is very good! Try it with fluffy peanut butter frosting instead of this frosting, if you like peanut butter. When I do this, I usually decorate it will Reese's pieces. Yum!  -  09 Jan 2012  (Review from Allrecipes US | Canada)


    My review is for the cake only, which I made into cupcakes The cake is delicious, subtly chocolate, more boldly banana flavored, but there's no mistaking either. Moist, soft and fluffy, milk chocolate in color. I had nothing against the frosting - it's just that I had a request from the recipients for something deeply chocolate, which I accommodated with the more robustly chocolate "Best Chocolate Frosting," also from this site. It was the perfect choice for these cupcakes, a bold counterpoint for the milder cake. One half recipe yielded one dozen cupcakes, which I baked 20-22 minutes. Great recipe, but not as good with the directions, so here goes: sift the dry ingredients together and set aside. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, then the vanilla. Add the bananas. Add the flour mixture in three additions, alternately with the buttermilk , beginning and ending with the flour. Done.  -  26 Feb 2015  (Review from Allrecipes US | Canada)