Chocolate-Covered Banana Cake

5 Reviews
ADD YOUR REVIEW
Yield
10 Servings
February 2006
RECIPE BY MyRecipes

Ingredients

  • 1 stick (1/4 pound) unsalted butter, softened
  • 1 1/2 cups light brown sugar
  • 3 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 very ripe large banana, mashed (1 cup)
  • 1/2 cup milk
  • 2 cups all-purpose flour
  • 1 1/3 cups heavy cream
  • 1 1/4 cups sugar
  • 2 tablespoons corn syrup
  • 4 ounces unsweetened chocolate
  • 1 stick (1/4 lb.) unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Nutritional Information

  • Calories 683
  • Fat 38g
  • Satfat 23g
  • Protein 7g
  • Carbohydrate 84g
  • Fiber 3g
  • Cholesterol 159mg
  • Sodium 394mg

How to Make It

Step 1

Preheat oven to 350°F. Grease two 9-inch round cake pans, line with wax paper; grease paper.

Step 2

Make banana cake: Using an electric mixer, cream butter and sugar, beating until fluffy, about 5 minutes. Add eggs, one at a time, beating after each addition until well blended. Mix in baking powder, baking soda and salt. Add banana and beat at medium speed until barely incorporated. Mix in milk. Add flour and mix at low speed until smooth. Spoon batter into prepared pans.

Step 3

Bake cake layers until springy to touch, 35 to 40 minutes. Let cakes cool in pans on a rack for 10 minutes, and then turn out and let cool completely.

Step 4

Meanwhile, make fudgy frosting: In a medium saucepan, bring cream, sugar and corn syrup to a boil. Reduce heat and simmer, stirring occasionally, for 5 minutes. Remove mixture from heat and add chocolate and butter; stir until completely smooth. Stir in vanilla extract and salt and then pour mixture into a medium bowl set in a larger bowl of ice water. Beat fudge with a handheld electric mixer until it's shiny and thick.

Step 5

Transfer 1 cake layer to a serving platter. Frost with 3/4 cup fudgy frosting, then top with second layer and spread remaining frosting over top and sides of cake, swirling frosting in a decorative pattern with a knife, if desired.

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Ratings & Reviews

portland's Review

elbrant
March 03, 2014
the cake was moist with a deep banana flavor, but nothing special. for the results, the frosting was a little too much trouble to make...tasted almost like a commercial, frozen, whipped "frosting"; not as dense as pictured, it was a little hard to frost between layers, not enough body given the density of the cake.

Supermantat's Review

danilynea
February 16, 2014
The first go round it came out too dry using the recipe as is. The second time, I used three ripe bananas and reduced time in oven to 30 minutes. It came out moist and AWESOME! (Maybe reduce frosting ingredients by 1/4 or 1/2. The original frosting ingredients is way more than this cake or human intestines should handle!)

elbrant's Review

carolesteele
July 21, 2013
The cake itself was very moist and intensely flavored. [Note: I used 3 mashed ripe bananas which was just a tad over the 1 Cup mark.] The icing was almost a soft chocolate caramel - nothing like the picture. Icing/Frosting is always a problem for me. I suppose I don't have the patience for it. Overall, the cake was a nice alternative to Banana Nut Bread and would make some excellent Banana Muffins.

carolesteele's Review

portland
June 13, 2013
This recipe has so many Weight Watcher points that I could only eat 1 piece of cake all day and I'd use up my daily points allotment. What happened to healthy eating?

danilynea's Review

Supermantat
June 03, 2012
This cake was so-so. The frosting tasted like giant chocolate chip and the cake did not have enough banana flavor. I would recommend adding some banana extract and take out of the oven 28-30 mins not 35-40. I took mine out at 30 and it was almost too dry.