5.0 from 3 votes
Chocolate Banana Cake
The perfect combination of banana and chocolate – in a cake!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings: 16 slices
Calories: 377 kcal
Course:
Dessert
Cuisine:
American , Australian , British
Ingredients
- 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
Instructions
- 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.
Cup of Yum
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.
Notes
- 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.
Nutrition Information
Calories
377kcal
(19%)
Carbohydrates
52g
(17%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.4g
Cholesterol
67mg
(22%)
Sodium
288mg
(12%)
Potassium
203mg
(6%)
Fiber
2g
(8%)
Sugar
36g
(72%)
Vitamin A
609IU
(12%)
Vitamin C
1mg
(1%)
Calcium
59mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 377
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 52g | 17% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 67mg | 22% |
| Sodium | 288mg | 12% |
| Potassium | 203mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 609IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.