Chocolate Banana Cake Recipe

Chocolate banana cake recipe – A banana cake with a juicy chocolate-flavored dough floor tastes good both children and adults alike. A cake to try at home and this must be very good, well if you want others to read it on the page resep ayam goreng you should try and apply.

Ingredients: for 12 pieces banana cake

For the agitator base:

  • 90 g of soft butter or margarine
  • 90 g of sugar
  • 2 Eggs Gr. M
  • 1 pinch of salt
  • 140 g wheat flour type 405
  • 8 g baking powder (1 tsp)
  • 20 g of cocoa powder, slightly deoiled
  • 3 tbsp cold milk
  • If desired 2 – 3 tablespoons juice for drumming

For the cream and banana tray:

  • 200 g of mascarpone
  • 50 Powdered sugar
  • 1 packet of vanilla sugar (8 g)
  • 200 g whipped cream (30% fat)
  • 1 packet cream powder
  • Approximately 400 g of bananas without peel
  • Lemon juice to drizzle

For the cocoa:

  • 80 g of powdered sugar
  • 20 g of cocoa powder, slightly deoiled
  • 2 – 3 tbsp hot water
  • 30 g of melted butter


  • 1 baking dish 26 cm diameter with removable edge
  • 1 piece of butter for brushing
  • 1 piece of round baking paper for loading


For the preparation of this chocolate banana cake recipe, which is almost a not too lush banana cake, the cake floor should be produced first.
Brush a sprinkle on the ground and the edge thinly with butter or margarine.
Cover the bottom with a round piece of baking paper, leaving the edge free.
Preheat oven to 175 ° C with top / bottom heat.

Stir the soft butter or margarine with sugar with the stirring sticks from the electric hand mixer well frothy.
Gradually add the eggs and continue stirring until a thick-foamed mass is formed and the sugar is almost completely dissolved.

Mix the flour with baking powder and cocoa powder. Add a few tablespoons of milk and add three cubic centimeters of cold milk, and mix them together to form a smooth chocolate-agitated dough.
Pour the mixture into the prepared baking pan, smooth it and immediately into the oven preheated to 175 ° C in the middle of the baking tube and bake with top / bottom heat for about 25 – 30 minutes.
Remove from the oven and place it in the mold for a few minutes.
Then open the baking tray edge and rinse the cake floor onto the cake rack, which has now been laid out with a kitchen towel or baking paper. Remove the baked baking paper from the still hot cake floor, discard it and allow the floor to cool down.

For banana and cream:
Mix 200 g mascarpone with icing sugar.
Whisk the whipped cream with vanilla sugar and cream powder to the solid cream, stir under the mascarpone until a supple creamy mixture is formed.
Store in a refrigerator until stored.

Peel the bananas, put on a large plate or plate. Cut each banana lengthwise and sprinkle with lemon juice on both sides.

Place the now cold chocolate-agitated dough cake on a plate.
If desired, add 2 or 3 tablespoons of any juice for more succulence.

About 1/3 of the mascarpone cream spread on the cake floor.
Place the halved bananas close together on the cream-coated ground.
Sprinkle the remaining mascarpone cream.

For the cocoa:
Mix cocoa and powdered sugar.
First, add only 2 tbsp of hot water and stir with a stirring spoon until the powdered sugar has dissolved well. If necessary add another 1 tbsp of water.
30 g butter melt and do not stir too hot under the cocoa nut until the whole fat is absorbed.

Then pour this still lightly flowing cocoa paste into the cake in the middle and spread over the entire surface. If something flows down the side does not matter.
Now let the chocolate banana cake cool for a few hours, even better overnight in the fridge.
Remove the banana cake from the refrigerator after about 20 minutes and mark the cake pieces with a knife or cotton twine in 12 pieces.


This banana cake tastes particularly good if you serve a little whipped cream.

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