A banana cake recipe is a well-known dessert all around the globe. Inspired by this classical dessert originated the banana split cake recipe with banana and chocolate frosting that isn’t only simple to prepare, but also an absolutely delectable sweet for dinner parties.
What you’ll need for the banana frosting:
- Five hundred grams of unsalted butter
- Five large egg whites
- One and a half cups of sugar
- Half a cup of mashed ripe bananas
- Half (1/2) teaspoon of salt
- One and a half tablespoons of vanilla extract
- Five (5) to eight (8) drops of food coloring
For the chocolate frosting:
- One cup of semi-sweet chocolate chips
- Half a cup of caramel sauce
- 2 tbsp. of butter
- One and a quarter cups of confectioner’s sugar
- 1 tsp of vanilla extract
For the banana cake:
- Seventy grams of butter
- 1 1/2 cups of sugar
- 1/2 cup of confectioner’s sugar
- 4 large eggs
- Two and a half (2 1/2) cups of cake flour
- One (1) tsp of bicarbonate of soda
- 3/4 tsp of baking powder
- One (1) cup of mashed ripe bananas
- Half (1/2) cup of sour cream
- Two teaspoons of vanilla extract
Preparing the cake:
- Let the butter soften at room temperature.
- Pre-heat the oven to 180C and grease a 9-inch cake pan.
- Place the butter and sugar in a mixing bowl and, using a hand mixer, beat them together ’til light and fluffy.
- Add in the eggs, one by one, and blend well to get a fluid mix.
- In a separate bowl, mix the dry ingredients.
- Add them to the egg-butter mix, one spoonful at a time, and keep on beating at a low speed. There should not be any lumps in the mix.
- Then add the mashed bananas and sour cream together with the vanilla extract and beat the mixture well.
- Pour the batter in the greased cake tin.
- Bake in the pre-heated oven for 35-40 minutes.
While the cake is baking you can prepare the banana and chocolate frosting.
Preparing the banana frosting:
- Blend the egg whites and sugar together and whisk them over a double boiler.
- Remove from the heat and mix some more ’til the mix cools and doubles in volume.
- To this, add the butter and whisk ’til you get a smooth batter.
- Now add the bananas and vanilla extract and whisk some more.
- Add the food coloring (three (3) drops at a time) to get a perfect ‘banana’ coloring.
Preparing the chocolate frosting:
- Combine the chocolate chips, caramel sauce, butter and sugar in a mixing bowl.
- Cook on low heat until the chocolate chips are fully melted.
- Beat the ingredients to ensure they are mixed well.
To prepare the cake:
- Let the cake cool completely before frosting (you might want to put it in the fridge for a half (1/2) hour to prevent it from crumbling).
- Cut the cake in three (3) layers.
- Place the bottom layer on a cake stand and spread a generous amount of banana frosting over the top.
- Place the middle layer on top of the frosting and spread the chocolate frosting on top. Allow it to flow down the sides.
- Place the upper-most layer on top of the chocolate frosting and press down lightly.
- Spread the remainder of the banana frosting on the top of the cake and cover all of the sides.
- Cool in the refrigerator for approximately two (2) hours to let the frosting set before serving.
- Cut in slices then drizzle chocolate sauce over the top to serve.
About the Author:
Yves Casson has a rich background in pastry and baking.
His flair for conventional cake recipes can be found at Cake Recipe Secrets.
Yves latest fantastic recipe is this Banana Cake Recipe.