Chocolate Banana Cream Cake Recipe -
Chocolate Banana Cream Cake Recipe

Chocolate Banana Cream Cake

Recipe by  

"Devil's food cake is layered with bananas and a creamy pudding mixture then drizzled with chocolate for a rich and elegant dessert."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings


  1. Heat oven to 350 degrees F. Spray bottom of a 9-inch round springform pan with no-stick cooking spray.
  2. Blend cake mix, eggs, oil and 3/4 cup milk in a medium bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes. Spread batter evenly into prepared pan. Bake 38-42 minutes. Cool completely.
  3. Blend pudding mix with 1 cup cold milk. In another bowl, beat cream cheese until fluffy. Mix in pudding and banana extract. Blend in whipped topping. Remove 1 cup and reserve. Stir 2/3 cup fudge topping in small bowl until of spreading consistency. Slice bananas 1/4-inch thick. Dip 3 slices in lemon juice. Cover and reserve for garnish.
  4. Remove cake from pan. Cut in half horizontally. Cover bottom layer with fudge topping. Top with sliced bananas and remaining 3 cups pudding mixture. Cover with top cake layer. Spread 1 cup reserved pudding onto center of cake. Place 2 tablespoons fudge topping into a corner of a 1-quart resealable bag. Knead. Cut small corner off bag. Drizzle fudge topping over top of cake. Refrigerate at least 1 hour. Garnish with reserved banana slices just before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2008

Wonderful!! Made this for Christmas and it was a hit. We used 2 round pans instead of the springform, and next time will do the same, and even slice those to make a 4 layer. There is plenty of cream filling, it was oozing out with 2 layers. Don't substitute banana pudding for the imitation banana flavor, it is yummy! Big difference!

Most Helpful Critical Review
Apr 07, 2010

Cake was a little dry, even with some extra oil in the mix. Fudge sauce was slippery which made the bananas & cream filling keep sliding off. I had to wrap a wide piece of foil around cake and chill.

Apr 01, 2009

Couldn't find banana extract, so i just mashed up an extra banana and used that instead. My family went crazy over this.

Nov 11, 2009

This cake was wonderful to make and serve. My family is actually very split when it comes to chocolate and fruit. Half of my family loves chocolate while the other prefers fruits. This cake brought them both together! I love the rich taste of the chocolate and the smooth creamy taste of the banana. I may be only cooking for about 5 years now. But this is one of the best cakes I have ever made and ate.

Mar 20, 2009

I baked it in 2 round cake pans as suggested, slicing to make 4 layers. To the filling, I added pineapple extract & 1/2 a small can of very well drained crushed pineapple. Then I sprinkled the inside layer with lightly toasted coconut & finely chopped macadamia nuts, finishing the top the same way before adding the 3 sliced banana garnish & mint leaves. AWESOME!!!!!

Mar 25, 2010

I've always found the combination of bananas and chocolate absolutely delicious, and this recipe did not disappoint. I made only slight changes, using sugar free, fat free banana flavored pudding mix, which eliminated having to use banana extract, and I used skim milk to lighten the calorie load.

Jan 12, 2010

I only used the banana cream recipe from here (adding 1 fresh, but soft banana) and it turned out delicious - even better after refrigerated overnight. I then put my own twist on this cake making it a tribute to Elvis, lol! I didn't have boxed cake mix, so I used a dark chocolate cake recipe (from AR) and frosted the side of the cake with a peaunut butter frosting (also from AR)... it turned out great and has now been requested by my 13 for his b-day cake.

Feb 15, 2010

I am not a big banana fan. But this was DELICIOUS!!!! I was very impressed with the outcome.


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  • Calories
  • 511 kcal
  • 26%
  • Carbohydrates
  • 64.7 g
  • 21%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 28 g
  • 43%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 556 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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