Best 8 Chocolate Banana Cream Cake Recipes

CHOCOLATE BANANA CAKE WITH PEANUT BUTTER CREAM CHEESE FROSTING

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.

BANANA CHOCOLATE CHIP SOUR CREAM LOAF CAKE

Steps:

• Set oven to 350 degrees F.
• Grease a 9 x 5-inch loaf pan OR 3 mini loaf pans.
• In a bowl, cream together the butter or margarine and the sugar, until light and fluffy.
• Add in the eggs and the salt; beat until well mixed.
• In a small bowl, dissolve the baking powder and the baking soda in the sour cream, and add to the creamed mixture; mix well until blended.
• With a wooden spoon, stir in the banana pulp.
• Gradually, add in the flour mixture, vanilla; mix well with a wooden spoon, until well combined.
• Add in the chocolate chips, and the chopped nuts (if using).
• Transfer the batter into a prepared baking pan.
• Bake for 1-1/2 hours (for 9x5" baking pan), or until cake test done.
• For the mini loaf pans, bake for 45-50 minutes, or until they test done.

BANANA LAYER CAKE WITH WHITE CHOCOLATE-CREAM CHEESE FROSTING AND WALNUTS

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 11/2-inch-high sides. Combine banana muffin mix, mashed ripe bananas, eggs, vegetable oil, and whole milk in large bowl. Using electric mixer, beat mixture at medium speed until well blended, about 2 minutes. Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until mixture is stiff but not dry. Fold egg whites into batter in 2 additions. Divide cake batter between prepared pans. Bake cake batter until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Turn out cakes onto racks and cool completely.
• For frosting:
• Stir chopped white chocolate in top of double boiler over barely simmering water until almost melted. Remove from over water; stir white chocolate until smooth. Cool to lukewarm, about 4 minutes. Beat cream cheese and unsalted butter in large bowl until fluffy. Gradually beat in lukewarm white chocolate, then powdered sugar, vanilla extract, and lemon juice.
• Place 1 cake layer on platter. Spread with 1 1/3 cups white chocolate-cream cheese frosting. Thinly slice 2 bananas. Arrange banana slices over frosting. Top with second cake layer. Spread remaining frosting over top and sides of cake. Press toasted chopped walnuts into frosting on sides of cake. Refrigerate cake until frosting is set, at least 2 hours and up to 1 day.
• Slice remaining banana; arrange slices atop cake and serve.

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.

CHOCOLATE BANANA CREAM CAKE

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.

SOUR CREAM CHOCOLATE BANANA CAKE

Steps:

• 1. Preheat oven to 350^. Spray a 9x13-inch baking pan, or 2 8-inch round baking pans. Set aside.
• 2. Cream shortening and sugars. Add unbeaten eggs one at a time. Add mashed bananas and sour cream. Beat well to combine. Add 1 cup of the flour, beat in.
• 3. Place the cocoa powder , soda,and baking powder in the remaining cup of flour and mix together to blend;then add to the batter. Stir in the nuts. Pour into the prepared baking pan. Bake for 30-35 minutes. Test with wooden toothpick for doneness. Frost if desired with chocolate frosting and nuts sprinkled on top. For the layer cake; mix up instant banana pudding for middle and top..frost sides,sprinkle nuts on top.

CHOCOLATE BANANA CREAM CAKE

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 CREAM CAKE RECIPE - (4.4/5)

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 to two greased and floured 9-in. round baking pans. Bake at 350° 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 stand 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 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.