Chocolate Banana Cake
User Reviews
4.7
9 reviews
Excellent
Chocolate Banana Cake
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Banana Coconut Cake layered with Whipped Chocolate Frosting and Chocolate Ganache.
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Ingredients
For the Chocolate Banana Cake:
- 3 ticks unsalted butter softened
- 2 cups granulated sugar
- 3 cups cake flour
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3 large egg whites
- 1 tablespoon vanilla extract
- 1 1/2 cups full-fat buttermilk
- 2 large ripe bananas smashed
- 1 cup shredded coconut
For the Whipped Chocolate Frosting:
- 3 cups heavy cream
- 2 tablespoons vanilla extract
- 1/3 cup sugar
- 1/3 cup unsweetened cocoa powder
For the Chocolate Ganache and Garnish:
- 10 ounces dark chocolate
- 1 cup heavy cream
- 2 tablespoons corn syrup
- 1 cup Toasted Coconut
Instructions
For the Chocolate Banana Cake:
- Preheat to 350 degrees F. Grease and flour three 9-inch cake pans. Cream the butter and sugar on medium speed until light and fluffy, about 4-5 minutes. Add the eggs whites, vanilla and smashed banana. Beat on medium speed until combined, scraping down bowl as needed.
- Combine the flour, baking soda, salt and baking powder in a medium bowl. Add 1/3 of the flour mixture and beat on low, until combined. Add half the buttermilk, beat until combined. Continue alternating ingredients, ending with the flour. Scrape the sides and bottom of bowl as needed. Finally add the shredded coconut and mix to combine.
- Divide the batter into prepared pans. Bake for 25-35 minutes until a toothpick inserted in the middle comes out clean. Allow the cakes to cool in the pans on a cooling rack for 10 minutes. Invert the cakes onto the cooling racks and cool completely. Wrap each cake separately and freeze.
For the Whipped Chocolate Frosting:
- Place all the ingredients in a clean mixing bowl and beat on high until stiff peaks form.
- Unwrap the frozen cakes. Divide 1/4 of the whipped frosting on the bottom layer, 1/4 on the middle layer, and 1/2 of the frosting on the top layer. Spread the frosting evenly over the bottom layers, then stack the three cakes, level, and spread the larger amount of frosting (on the top layer) over the top and down the sides. Press the shredded coconut around the bottom half and the cake and place in the fridge to chill.
For the Chocolate Ganache:
- Heat the heavy cream in the microwave until it simmers. Remove and add the chocolate. Allow it to sit for 10 minutes then add the corn syrup and gently stir. Once smooth, tap the bowl on the counter to remove bubbles. Cool to room-temperature. Once the ganache is cool, pour over the top of the cake and spread to the sides, allowing the ganache to run down.
- Chill until ready to serve. *When serving, I like to cut the slices then allow them to sit for a few minutes so the cake warms up a little.
Nutrition Information
Show Details
Serving
1slice
Calories
779kcal
(39%)
Carbohydrates
87g
(29%)
Protein
9g
(18%)
Fat
45g
(69%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
92mg
(31%)
Sodium
346mg
(14%)
Potassium
463mg
(13%)
Fiber
5g
(20%)
Sugar
55g
(110%)
Vitamin A
1069IU
(21%)
Vitamin C
2mg
(2%)
Calcium
105mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 779 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 779kcal | 39% |
| Carbohydrates | 87g | 29% |
| Protein | 9g | 18% |
| Fat | 45g | 69% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 346mg | 14% |
| Potassium | 463mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 55g | 110% |
| Vitamin A | 1069IU | 21% |
| Vitamin C | 2mg | 2% |
| Calcium | 105mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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