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The Familiar Yet So Incredible Dessert That Is Just Out Of This World! – Decadent Dark Chocolate Banana Cake Recipe

This chocolate banana cake is a fun take on the clαѕѕic marble cake, with layers of soft banana cake swirled with chocolate and topped with the creamiest chocolate buttercream. It’s always a success!

This chocolate banana cake is out of this world. It’s incredible. Don’t you think it’s totally show-stopping? I’m so enamored by the marbling that I can’t take my eyes off it. My heart can’t take it. Bananas swirled with chocolate cake…

If you like chocolate and banana together, you must try this as soon as possible. Don’t worry—a it’s lot easier than it appears. Both to prepare and to consume.

This cake could not be easier to make. Because there is no intense mixing required, you can just use a large wooden spoon to do the job. It only takes ten minutes to put together.

Don’t wait any longer! Let’s get started!!!

Prep Time: 2 hours

Cook Time: 30 mins

Total Time: 2 hours 30 mins

Yield: 8 slices

INGREDIENTS

For the cake:

3 large eggs

3 ripe bananas, mashed

3/4 cup vegetable oil

3 cups flour

1 cup brown sugar

1/2 cups sugar

6 inch cake ring

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons vanilla bean paste

1/2 cup plain Greek yogurt

1 cup buttermilk

half sheet pan

For the chocolate ganache buttercream:

1/2 cup butter

1/3 cup powdered sugar

1 teaspoon vanilla bean paste

15 ounces chopped dark chocolate

2 cups heavy cream

Pinch of salt

For the toppings:

2 tablespoons sugar

2 bananas, sliced thickly

1 tablespoon butter

Mini chocolate peanut butter cups, walnuts, chocolate chips, chocolate curls, coconut flakes, or anything else you like.

INSTRUCTIONS

For the cake:

Preheat the oven to 275 degrees Fahrenheit. Grease or blush butter on a half sheet pan’s bottom and sides. Line parchment paper to fit the bottom of the sheet pan. Dust the pan’s sides lightly with flour and shake it out to remove any excess.

In a large mixing basin, whisk together the flour, baking soda, baking powder, and salt.

Combine the sugar and vegetable oil in a mixing bowl and stir until smooth.

Stir in the banana, eggs, vanilla bean paste, Greek yogurt, and buttermilk until smooth. Stir in the dry ingred̾i̾ents until barely mixed.

Pour the cake batter into the prepared sheet pan and smooth it out with a spatula. Bake at 275°F for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Allow at least 15 minutes for the cake to cool before turning it out.

For the chocolate ganache buttercream:

In a small saucepan, heat the heavy cream over medium low heat until it begins to simmer. Allow it to come to a gentle boil.

Remove from the fire and stir in the dark chocolate chunks. Allow for a minute or two before stirring everything together until it’s smooth. Allow the ganache to cool.

Whip the softened butter, powdered sugar, salt, and vanilla bean paste until creamy using a mixer with the paddle attachment or a hand mixer.

Mix in the cooled ganache until it is completely smooth. Refrigerate for 30 minutes, stirring every 5-10 minutes with a spatula until the consistency is suitable to spread between the cake layers.

Assemble the cake:

Place the cooled cake on a wide sheet of parchment paper or a silicon mat to cool completely. Cut out three layers with a 6 inch cake ring.

Wrap each layer in plastic wrap and keep it in the freezer until you’re ready to put it together. It’s easier to construct if you freeze the layers for at least an hour.

After removing the cake layers from the freezer, place the bottom layer on a plate or stand and top about ½ cup of the chocolate ganache buttercream on the layer. It should be uniformly distributed on top of the cake.

Repeat with the middle layer on top. Place the top layer on top of the ganache and finish with the remaining ganache.

Choose your favorite toppings to go on top of the cake. Here, caramelized banana slices and small chocolate peanut butter cups were used.

To caramelize banana slices:

Cut the bananas into thick slices. Melted 1 tablespoon butter in a sкιℓℓet over medium heat until it begins to bubble and brown color.

Spread the banana slices in a single layer on the pan after tossing them with 2 tablespoons of sugar. Cook for 3-4 minutes, or until golden brown, then flip and continue on the other side. Remove from the pan and place on a greased plate until ready to use.

 

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