Chocolate cake with banana is a real find for everyone who loves a rich chocolate flavor combined with a delicate fruity note. My relatives are simply delighted with this cake! Every time I bake it, the table is empty in minutes and the kids are asking for extras.
Tender, moist sponge cake thanks to a ripe banana is incredibly juicy, and creamy cream with melted chocolate turns it into a real dessert masterpiece. This cake is perfect for a family holiday, birthday or just to please loved ones on a weekday.
Cooking time:
Preparation of the dough and cream takes about 25-30 minutes, baking – about 50 minutes, cooling of the biscuit – 1-1.5 hours. Total time from start to when the cake can be cut: about 2.5-3 hours. This is not the fastest recipe, but the result is worth every minute.
Calorie content: approximately 380-420 kcal per serving (but you definitely won’t be able to stop at one piece). The whole cake is about 4500-5000 kcal.
This is quite a hearty dessert due to the large amount of butter and chocolate, so it is best enjoyed in moderation. If you want to lighten the caloric intake a little, read the tips below.
Ingredients
For sponge cake:
- Wheat flour: 175 g
- Cocoa powder (quality, unsweetened): 50 g
- White sugar: 125 g
- Brown sugar (for a caramel note): 65 g
- Eggs (medium-sized, room temperature): 2 pcs.
- Skim cream (or sour cream 15-20% fat): 180 g
- Butter: 150 g
- Vegetable oil (refined, odorless): 30 g
- Baking agent: 13 g
- Salt: ⅓ teaspoon
- Boiling water (or hot coffee for an even deeper chocolate taste): 75 ml
- Ripe banana (well mashed): 1 pc. (approximately 120-130 g of pulp)
For the chocolate cream:
- Butter (soft, room temperature): 400 g
- Melted dark or milk chocolate (quality, at least 50-60% cocoa): 200 g
- Powder sugar: 100 g (you can adjust to your taste)
Step-by-step cooking process
Prepare all the ingredients first to make the process go smoothly. Get the eggs, butter, and cream out in advance—they should be at room temperature. This is important for uniform whipping.
Preparation of biscuit dough
In a deep bowl, combine two eggs with white and brown sugar. Beat with a whisk or mixer on medium speed for 2-3 minutes until light and slightly foamy. This will help the cake become airy.
Next, pour melted (but not hot!) butter and vegetable oil. Mix well. Add a ripe banana, mashed well with a fork – it will add moisture and natural sweetness, as well as make the texture softer. Pour in skimmed cream (or sour cream) and beat again until smooth. The mixture will be aromatic and appetizing already at this stage!
In a separate bowl, sift the flour, cocoa powder, baking powder and salt. Sifting is a necessary step to avoid lumps and saturate the dough with oxygen. Carefully introduce the dry ingredients into the liquid mass with a spatula or at low speed with a mixer. Do not stir for too long, so as not to expel the air.
Lastly, pour in the boiling water (or hot coffee is my favorite trick for a more intense chocolate flavor) and give it a quick but gentle stir. The dough will be quite runny – don’t be alarmed, this is normal for such a moist sponge cake. It will rise well thanks to the baking powder and banana.
Baking
Preheat the oven to 180°C (top-bottom mode, without convection). Line a baking dish (round or square) with parchment paper, grease the sides with oil. Pour the dough and level the surface. Bake for about 45-55 minutes. Check readiness with a wooden skewer or toothpick – it should come out dry or with a few moist crumbs. If the top browns quickly, cover with foil.
After baking, let the cake stand in the form for 10-15 minutes, then carefully remove and cool completely on a wire rack. Hot sponge cake should not be smeared with cream right away – it will “melt” the cream and the cake will lose its shape.
Cream preparation
While the biscuit is cooling, do not waste time and beat the soft butter with a mixer for 6-7 minutes at high speed until it becomes fluffy and light. This is the key to the delicate texture of the cream. Gradually add the cooled melted chocolate (melt it in a water bath or in the microwave on pulses) and sifted powdered sugar.
Continue beating for another 3-4 minutes until completely smooth and glossy. If the cream seems too thick – add a spoonful of cream, if it is thin – a little more powder.
Cake assembly
Cut the cooled biscuit in half horizontally (use a stretched thread or a long, thin knife). If you want a simpler option, leave it whole and just grease the top and sides. Apply the cream generously between the layers, on top and on the sides. Flatten with a spatula or pastry spatula. Decorate with grated chocolate, chocolate shavings, fresh berries (strawberries, raspberries go well), banana slices or nuts.
Tips:
In order for the cake to rise well, check the freshness of the baking powder. Also, do not beat the dough after adding the dry ingredients.
So that the cream does not separate, the butter and chocolate must be at approximately the same temperature. If the cream is too cold, heat the bowl a little in a water bath.
This chocolate cake goes well with a glass of cold milk, a cup of aromatic coffee or hot cocoa. If serving on holidays, add a scoop of vanilla ice cream or fresh berries. For an elegant option, pour warm chocolate sauce over a piece. My family especially likes it with unsweetened Earl Gray tea — the bitterness of the tea perfectly balances the sweetness.
The finished cake in the refrigerator should be stored in an airtight container or well wrapped in film. It will be safe to eat for another 3-4 days. At room temperature – up to 2 days, but it is better not to risk because of the oil in the cream.
This chocolate banana cake is one of those recipes that becomes a family classic. It is easy to prepare, but looks and tastes like something from a pastry shop. Try it for sure – and I am sure that your loved ones will also ask for it again and again.
If something doesn’t work out the first time, don’t get upset: baking is always practice and love. Delicious to you and warm family moments over tea with this incredible dessert!