Chocolate Banana Cake
A great cake for the festive table! Very tasty! In the Chocolate Banana Cake, the flavor and aroma of fruit blend perfectly with chocolate. If the taste seems a little too sweet, you can add a touch of tartness with kiwi.
Updated : 05 September, 2025
Easy
About 30 min.
Ingredients
Batter
5
Eggs
180 grams
Sugar
100 grams
Wheat flour
40 grams
Cocoa
0.5 teaspoon
Baking soda
Filling
2
Banana
300 milliliters
Heavy cream
3 tablespoon
Powdered sugar
Additionally
0.5 teaspoon
Vegetable oil
Decorating
200 grams
Heavy cream
2 tablespoon
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make Chocolate Banana Cake? Prepare all the necessary ingredients.
Step 2
For the sponge cake, beat the eggs with sugar at maximum mixer speed until you get a fluffy white mass. The time depends on your mixer’s power. Properly beaten eggs should fall thickly from the whisk.
Step 3
Mix flour with cocoa and baking soda. Sift everything. Gently fold this mixture into the beaten eggs with a whisk, so the mass stays airy. The batter should be neither too runny nor too thick.
Step 4
Line the bottom of a baking pan (7-8 inches / 18-20 cm) with parchment paper and lightly grease with oil. Do not grease the sides. Pour the batter into the pan and bake in a preheated oven at 180°C (350°F) for 40-50 minutes, adjusting to your oven.
Step 5
Remove the baked sponge, let it cool, then wrap in plastic wrap and refrigerate overnight to rest.
Step 6
Slice the sponge cake into 3 layers.
Step 7
Peel bananas and mash with a fork, leaving small pieces. To prevent browning, drizzle with a little lemon juice.
Step 8
Whip heavy cream with powdered sugar until fluffy and stable.
Step 9
Mix 2/3 of the cream with the bananas. I like to make this banana cream with small fruit pieces, but you can also simply layer the sponge with cream and add banana slices.
Step 10
You may soak the sponge layers with sugar syrup or water. Spread banana cream on the bottom layer, then place the second sponge on top.
Step 11
Assemble the cake in this way. Cover the top and sides with the remaining 1/3 cream. Refrigerate for 5-6 hours so the cake sets. The cake is now ready! Decorate the outside as you wish.
Step 12
For a smoother finish, I whipped extra cream with sugar. You can pour melted chocolate over the top and garnish with fruit. Enjoy!