CHOCOLATE BANANA CREAM CAKE
C'mon! Bananas AND chocolate? Oh my goodness, this is so decadent I simply have to make it. It's GOTTA be good! Recipe: tasteofhome.com 09-06-14
Provided by Ellen Bales
Categories Other Desserts
Time 50m
Number Of Ingredients 15
Steps:
- 1. 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.
- 2. In a small bowl, beat egg whites until stiff peaks form. Fold into batter. Transfer into two greased and floured 9-in. round baking pans. Bake in a preheated 350º oven 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.
- 3. For filling, in a small bowl, whisk milk and pudding mix for 2 minutes. Let sand for 2 minutes or until soft-set. Cover and refrigerate until chilled.
- 4. In a small bowl, beat frosting until light and fluffy. Place bananas in a small bowl; toss with lemon juice.
- 5. Place one cake layer on a serving plate; spread with 3 Tbsp. 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.
CHOCOLATE BANANA CAKE WITH PEANUT BUTTER CREAM CHEESE FROSTING
Inspired by Elvis's famous peanut butter banana sandwich, I took this to the next level by incorporating the flavors into a moist and simple cake. But who can have a cake without frosting? Not me! A creamy peanut butter cream cheese frosting tops this off and makes it my one-of-a-kind cake filled with four favorite flavors. I think Elvis would be proud!
Provided by CaSaundraLeigh
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h30m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch baking pans with cooking spray.
- Combine all-purpose flour, white sugar, whole wheat flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Stir mashed bananas, buttermilk, egg whites, applesauce, egg, and 1 teaspoon vanilla extract together in a separate bowl. Add gradually to the flour mixture, mixing until batter is just combined.
- Divide batter evenly between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 30 minutes.
- Combine cream cheese, peanut butter, confectioners' sugar, and 1 teaspoon vanilla extract in a large bowl; beat with an electric mixer until frosting is creamy.
- Run a rubber spatula around the edges of the cooled cakes. Grease a baking sheet lightly with cooking spray. Invert cake pans onto the baking sheet; tap bottoms lightly to release cakes.
- Spread frosting onto the cake layers. Stack layers; frost top and sides. Cut into 8 slices. Garnish with banana slices.
Nutrition Facts : Calories 427 calories, Carbohydrate 63.8 g, Cholesterol 55 mg, Fat 15.6 g, Fiber 4.3 g, Protein 11.9 g, SaturatedFat 7.7 g, Sodium 526.1 mg, Sugar 31.9 g
CHOCOLATE BANANA CREAM CAKE
I received an email this morning from the www.criso.com website and this was one of the listed recipes. The picture looks incredible at the website!
Provided by senseicheryl
Categories Dessert
Time 1h2m
Yield 1 9 inch pan, 12 serving(s)
Number Of Ingredients 11
Steps:
- HEAT oven to 350°F Spray bottom of a 9-inch round springform pan with no-stick cooking spray.
- BLEND cake mix, eggs, oil and 3/4 cup milk in a medium bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes. Spread batter evenly into prepared pan. Bake 38 to 42 minutes. Cool completely.
- BLEND pudding mix with 1 cup cold milk. In another bowl, beat cream cheese until fluffy. Mix in pudding and banana extract. Blend in whipped topping. Remove 1 cup and reserve. Stir 2/3 cup fudge topping in small bowl until of spreading consistency. Slice bananas 1/4-inch thick. Dip 3 slices in lemon juice. Cover and reserve for garnish.
- PLACE 2 tablespoons fudge topping into the corner of a 1-quart resealable bag. Knead. Cut small corner off bag. Drizzle fudge topping over top of cake. Refrigerate at least 1 hour. Garnish with reserved banana slices just before serving.
- REMOVE cake from pan. Cut in half horizontally. Cover bottom layer with fudge topping. Top with sliced bananas and 3 cups pudding mixture. Cover with top cake layer. Spread 1 cup reserved pudding onto center of cake.
Nutrition Facts : Calories 237.2, Fat 20.9, SaturatedFat 6.1, Cholesterol 61, Sodium 183.4, Carbohydrate 9.3, Fiber 0.6, Sugar 3, Protein 3.9
CHOCOLATE BANANA CAKE
Make and share this Chocolate Banana Cake recipe from Food.com.
Provided by Debbb
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Cream margarine with sugar and eggs.
- Mix in banana and vanilla.
- Mix flour with remaining dry ingredients.
- Add flour mixture to margarine mixture in 3 parts, alternately with sour milk.
- Begin and end with flour.
- Spread in 2 greased 8" cake pans.
- Bake in oven about 40 minutes.
- When cool, frost generously with chocolate butter frosting.
Nutrition Facts : Calories 346.5, Fat 13.4, SaturatedFat 3, Cholesterol 32.5, Sodium 447.9, Carbohydrate 52.7, Fiber 2, Sugar 31.9, Protein 5
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! -Susie Pattison, Dublin, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- 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 in 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.
Nutrition Facts : Calories 490 calories, Fat 20g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 459mg sodium, Carbohydrate 74g carbohydrate (52g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE BANANA CREAM CAKE
Steps:
- HEAT oven to 350 degrees F. Spray bottom of a 9-inch round springform pan with no-stick cooking spray.
- BLEND cake mix, eggs, oil and 3/4 cup milk in a medium bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes. Spread batter evenly into prepared pan. Bake 38 to 42 minutes. Cool completely.
- BLEND pudding mix with 1 cup cold milk. In another bowl, beat cream cheese until fluffy. Mix in pudding and banana extract. Blend in whipped topping. Remove 1 cup and reserve. Stir 2/3 cup fudge topping in small bowl until of spreading consistency. Slice bananas 1/4-inch thick. Dip 3 slices in lemon juice. Cover and reserve for garnish.
- PLACE 2 tablespoons fudge topping into the corner of a 1-quart resealable bag. Knead. Cut small corner off bag. Drizzle fudge topping over top of cake. Refrigerate at least 1 hour. Garnish with reserved banana slices just before serving.
- REMOVE cake from pan. Cut in half horizontally. Cover bottom layer with fudge topping. Top with sliced bananas and 3 cups pudding mixture. Cover with top cake layer. Spread 1 cup reserved pudding onto center of cake.
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