Chocolate Banana Cake with Caramelized Bananas
In putting this post together, I had to laugh at my own terrible pictures! I have made this cake twice recently, and both times it was for a family gathering. The first time, I cut a slice out first to show you the inside (you will see my tentative, messed up slice below!) and then I put it back inside and tried to frost around the cut marks!! (terrible, huh?) Well, don’t worry, my family gave me so much flack for it, I could hardly believe it!
So the second time I made it, this past Sunday, I brought a whole cake. I know- how kind of me to bring a whole cake, without a big piggy piggy slice missing! So either way- no great pictures of the inside. My apologies. But take my word for it- it’s good. Really good.
This is a dense, dark chocolate cake made extra moist and banana-y from the banana puree. I also added the tiniest bit of cardamom spice to complement and echo the chocolate and caramel flavors. I also added more salt than usual, because who doesn’t enjoy salt with their caramel? Vanilla or dulce de leche ice cream on the side just make it even better!
*One piece of advice. Make the Chocolate Fudge Frosting before you even start the cake so that it has time to set up while you bake the cake!
Here are a couple pictures from our Sunday dinner at my sisters house (which we do often as all 4 of us kids are living in the city with their families.) My dad (at 65 years old) had just finished the Seattle to Portland Bike ride. He did the full 202 miles in one day and finished in the top few hundred out of 10,000 cyclists. What a stud. In the pictures: My little brother and his gorgeous wife Natalie, my dad with his medals and some of the many little cousins running around.
Chocolate Banana Cake with Caramelized Bananas, serves 12
-¾ cup butter, room temperature
-1 ½ cups white sugar
-2 tsp vanilla
-3 large smashed bananas, (this was about 1 2/3 cup)
-1 ½ cups flour
-1 ½ cups cocoa powder (I used Hershey’s Dark)
-1 tsp baking powder
-1 tsp baking soda
-1 tsp salt
-1/4 tsp cardamom
-1 cup milk
-1/3 cup brown sugar
-pinch of salt
-1/3 cup whipping cream
-2 large bananas cut into slices
1)Preheat the oven to 325 degrees. Prepare two 9” round cake pans with baking spray.
2)Smash the bananas with a fork until liquid and without any chunks. Set aside.
3)In the bowl of a standing mixer, beat the sugar and butter together until light and fluffy.
4)Add the vanilla and the eggs and beat to combine.
5)In a separate bowl add the flour, cocoa powder, baking powder, baking soda, salt and spices and sift them all together.
6)Add half of the flour mixture to the batter, and the milk.
7)Add the banana and the rest of the dry ingredients and mix well.
8)Divide the batter evenly between the two pans.
9)Bake the cake rounds for about 30 minutes or until a toothpick inserted in the center comes out clean.
10)Remove the cakes from the heat and let them cool on a rack completely.
11) While the cakes are cooling, make the filling.
12) In a small pan, add 1/3 cup brown sugar and a pinch of salt.
13) Heat the caramel over low. When the sugar begins to melt, stir to keep the sugar from burning.
14) Add 1/3 cup cream and continue cooking over low heat, stirring constantly, until all of the chunks of sugar have melted and you have a smooth caramel sauce.
15) Add the banana slices and gently toss them in the caramel. Remove the pan of caramelized bananas from the stove top and set aside to cool slightly.
16) Place one of the 9” cake rounds on a cake plate.
17) Gently pour the bananas and caramel out onto the cake round, spreading them evenly around the cake layer.
18) Place the second cake round on top of the banana filling.
19) Using the Chocolate Ganache Frosting
, fill the edges between the two layers. (You can do this with a spatula, a pastry bag, or even a Ziploc filled with about 1 cup frosting and snip the corner.)
20) Using an offset spatula, frost the cake generously with the chocolate fudge frosting.
21) Slice and serve!
Leave a Comment
What a cake! Love this!
I think your pictures capture perfectly how luscious this cake is. It looks so moist and I could eat that frosting with a spoon.
That cake looks incredible! I love the caramelized bananas in the center!
Wow, this cake looks amazing! Really wish I could have a slice:)
That frosting looks amazing and the bananas inside? YUM!
the bananas and caramel are my very favorite part. I may or may not have licked the inside of the pan clean.
YUM! …as I eat my breakfast of healthy oatmeal with blueberries! 🙂
I always start with oatmeal too… my healthy resolve lasts about 5 minutes each day 🙂
Oh my!!! Words fail!
lol! hopefully in a good way 🙂
This cake looks absolutely delish! And the ganache frosting…oh my!
What’s not to like about that cake.
I can imagine how much your family loves that you are an amazing cook.
I’m old enough to be your mother? Oh, my goodness! Well, dear, in that case, you are the daughter I wish I’d had. XXOO
ooohhh! Vicki that is the sweetest thing ever! Thank you!
Your dad is amazing, fit & fabulous as is this cake. The crumb on this thing is superb. Quite frankly I would need to hide it from myself 😉
Thanks Marla! I wish I was half as athletic as he is! Yes, very moist cake, and I did indeed leave the extra’s at my sisters house. I can’t have that kind if thing lying about around here 🙂
OH. MY! I will be making this today! It looks fabulous
You get all oooohhh’s and ahhhhh’s from me! That looks incredible! Funny story. I have had the same problem making something for a work event and trying to figure out how to take pictures of sliced cakes without anybody knowing I did!
lol! I totally get ridiculed by my family! Most people know that if they come to my house to eat on a casual night that they can’t until I take a picture. It’s so ridiculous!
That is my kind of cake. Dense, dark chocolate and banana. Delicious.
Love your blog. You’re a triple threat. Gorgeous, smart and talented. Quite a combo. Every single recipe on here is making me hungry. This one I am in love with. Kim
Wow what a generous compliment. Thank you sincerely Kim.
Wow. I need to try this. I just recently had an obsession for Banana Cream Pie and thought it’d be brilliant to modify it into a cake. Well, that didn’t turn out so well…This looks like the perfect solution for the next family gathering to return my reputation!! Beautiful blog!!!
Oh my goodness…just found this page while stumbling and so glad I did!! 🙂 The bananas with the chocolate drew me in…beautiful cake!
Thanks so much! It’s delicious too!
This cake looks and taste AMAZING!!!! I made it for a friend’s birthday and there are not enough good things to say about it. The chocolate frosting is so beautiful and shiny it makes such a stellar presentation. Thanks for the recipe!!!!
What kind of creme do you use for the filling? Please be specific (:
Delayed question, but wondering how far in advance the cake can be made and left un-refrigerated without the bananas inside getting weird. Thanks!
probably a day ahead? Just to make sure that the cake doesn’t get stale. But when it is frosted and left wrapped- the frosting sort of seals in the moisture?
Would you recommend beating the banana or would it be stupid because it will be mixed with the beater afterwards? Also, is the cake really sweet? Btw the cake looks delicious and i’m planning to make it for a birthday. 🙂
I think don’t beat the banana. The cake is actually not overly sweet which is good because of the caramel and the chocolate. Good Luck!!
My oven doesn’t go up to 325 degrees can i still make the cake?
Are you thinking celcius? Because 325 is actually a very low temperature in farenheit?
i made it today and its FANTASTIC!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! A BIG BRAVO from greece!!!!!
Hi! This cake looks fantastic! Thanks for the recipe! Could I just ask if the banana layer is sufficiently ‘stable’ to hold the layers together? I’m afraid the layers might slip around if I don’t put another layer of frosting on the first layer of cake before putting the banana filling. Thank you for your help!
I think you should be fine with the caramel sticking everything together, but if you are nervous, by all means add frosting to the filling!
Your cake looks amazing! My 6 yr old son is very excited to help make it for his dad’s bday today! However, I have a one year old still asleep and would like to get a jump on things. So…..is the cardamom imperative to the recipe? It’s the only thing I don’t have handy. Also, I have unsweetened cocoa powder. What do you think? Thank you!!! Carrie
Carrie- do dnot worry about the cardamom- no problem!!!
Hi there! Instead of using 2 9 inch round cake tin, can i use 1 10 inch square cake tin? is the recipe enough for 1 10 inch cake? =)
Delicious cake. Only needed half the ganache though. Thanks for sharing.