Chocolate Banana Cake
The perfect combination of banana and chocolate – in a cake!
Prep Time15 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Dessert
Cuisine: American, Australian, English, Western
Keyword: chocolate banana cake
Servings: 16 slices
Calories: 377kcal
- 125 grams butter
- 1 cup caster sugar / superfine sugar (220 grams)
- 1 tablespoon golden syrup (or substitute corn syrup or honey)
- 2 eggs
- 2 medium ripe bananas (or 3 small ripe bananas)
- 2 cups plain flour / all purpose flour (250 grams)
- 1 teaspoon baking powder
- 2 tablespoons cocoa
- 220 ml milk
- 2 teaspoons bicarb soda
Chocolate Cream Cheese Frosting
- 250 grams cream cheese
- 90 grams butter
- 2 ½ cups icing sugar / confectioners' sugar (325 grams)
- 1 teaspoon vanilla extract
- ½ cup cocoa
- 1 tablespoon milk
Decorating
- handful banana chips
- 1 tablespoon grated chocolate
Pre-heat oven to moderate (180 degrees celsius / 360 degrees fahrenheit, fan-forced).
Grease and line (with baking paper) the round cake tin.
Cream the butter and sugar until light and fluffy.
Add the golden syrup and beat again to combine.
Add eggs, one at a time, beating to combine.
Mash the ripe bananas with a fork and stir into mixture until evenly combined.
Sift together the flour, baking powder and cocoa powder and fold into the mixture.
Dissolve the bicarb soda in the milk and stir into the mixture until completely combined.
Pour mixture into the cake tin and bake for approximately 50-60 minutes or until the cake springs back when gently touched.
Cool for 10 minutes in the tin and then remove cake from the tin.
Allow to cool completely before icing.
Icing and decorating
Beat cream cheese and butter together on high speed for 3 minutes.
Add sifted icing sugar and cocoa gradually, mixing on low speed until combined. Add vanilla and milk and then increase speed to high and continue to beat for 3 minutes or until the mixture becomes light and fluffy.
Use a spatula to cover cooled cake in frosting. Place banana chips on top of cake and sprinkle cake with grated chocolate.
Storing:
Store the un-iced cake in an airtight container for up to 3 days.
Once iced, store in an airtight container in the fridge for up to 3 days.
Freezing:
This cake can be frozen for up to 6 weeks provided it's wrapped well.
Nutrition:
The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Calories: 377kcal | Carbohydrates: 52g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 67mg | Sodium: 288mg | Potassium: 203mg | Fiber: 2g | Sugar: 36g | Vitamin A: 609IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg