"This mouth watering banana cake is a favorite with kids. With its chocolate-nut topping, it's a nice alternative to banana bread." — FOLK
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1 1/2 cups
ripe bananas, mashed
semisweet chocolate chips
Good banana flavor, moist, dense. A winner! I used 4 very large very ripe bananas, which mashed = 2 cups, and the cake turned out perfectly. I also added 1/2 teaspoon salt, for as an experienced baker, I know baked goods taste best with a bit of salt added. Note however that I only baked the cake for 45 minutes in an oven calibrated to 350 degrees via my trusty oven thermometer. I have found that substituting 1/4 cup of the butter with applesauce does not change the flavor or texture of the cake one iota, and does cut down the fat a smidge. I also didn't put the topping on, as I don't like really sweet toppings. A cream cheese frosting would be lovely. I love this cake unfrosted -- a great and healthy snack cake, and a yummy breakfast alternative too.
I found this cake, dense and moist, which is a pleaser. I was disappointed with the topping. I used pecans as some other users had noted and found that the pecans kinda burnt, not bad, but a bit. Neither the chocolate chips, nor the sugar melted and I even covered it with foil in the last 20 minutes to prevent it from burning. If I make this again, I'll put the choco chips IN the batter and add some butter to the topping and cut it like you would the topping for an apple crisp. I also used 8 bananas and used coconut oil instead of margarine or butter. I used yogourt instead of sour cream and cut down on the sugar. The cake was perfect!!! The topping was a little off, all in all, still a crowd pleaser.
This recipe was great! My husband raved about it, which he never does! I followed everything exactly except I added a little salt and only used 3 bananas because that's all I had. I frosted it with a cream cheese frosting and it turned out perfect!
I made this cake but did not put the icing on it and I froze it for a month before I used it. The cake was moist and received rave reviews by my guest. You could not tell it had been frozen.
I decided to try this recipe after apparently misplacing my usual family banana cupcake recipe. I cut this one in half and made 18 cupcakes and baked for about 15 minutes. It's a great basic banana cake recipe, very fluffy, although I guess it didn't "wow" me. I like that it uses sour cream instead of sour milk, because I've always hated the pain of remembering to sour some milk with vinegar an hour before mixing. I skipped the topping and used plain chocolate frosting because I didn't have the topping ingredients on hand (and I'm not sure it would work with cupcakes...). This recipe DEFINTELY needs some salt, which I planned to add on my own but forgot. Perhaps using salted peanuts in the topping would have made up for this though. It doesn't quite have the depth of flavor that a usual banana recipe with salt would have, but that would be easily remedied with a teaspoon or so in the full batch. When I tried it plain it almost seems to have a baking soda aftertaste (maybe just a hint?), but with the frosting it was undetectable. Considering how light and fluffy these were, I'd say it was just the right amount of soda and powder without being too much. The big plus, which I consider to be the "make it or break it" for any cupcake recipe, is that this cake came out of the "wrappers" (baking cups) very easily - no sticking.
This was THE best cake!! I think that the best way to eat this cake is after it has sat without being touched (only frosted) for a day or two. Then it is the very best moist cake in the world!! My family and I love this recipe!!
I love this recipe! The cake is fluffy with a mellow banana flavor and the topping is sooooo yummy! I used pecans instead of peanuts, mini choc chips and added some coconut. The topping came out sweet and crunchy with a great flavor. A really different and delicious recipe for using ripe banana. A keeper.
The best banana cake I've ever had! We don't eat much cake in our house, but this one never goes to waste.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Cake VIII
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 112
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