"This is our family's favorite chocolate cake recipe. Family lore says it came from a friend of my aunt's during the 1940's. 'Harriet G.' brought it to a ladies' 'coffee-klatsch,' and my Aunt Lu asked for the recipe." — bakerbee
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2 1/4 cups
unsifted all-purpose flour
unsweetened cocoa powder
butter at room temperature
1 1/2 cups
eggs at room temperature
very ripe bananas, mashed
buttermilk, or as needed
1 (3 ounce) package
cream cheese, softened
unsweetened cocoa powder
milk, or as needed
ripe bananas, thinly sliced
This is very good! Try it with fluffy peanut butter frosting instead of this frosting, if you like peanut butter. When I do this, I usually decorate it will Reese's pieces. Yum!
Mmm... this was sooo good! I have always loved bananas and chocolate together and it just tastes so perfect. My family literally licked the pan clean in about a week or two! Soo freakin' good! You just have to try this!!!
I made this for my hubby on his birthday and he loved it. The cake itself is awesome. It came out moist and tender. I took out 1 star for frosting because I didn't like its tangy taste. But this was the first time I had ever tasted cream cheese frosting.So it might just be me. So I added a little bit of melted chocolate and some more sugar to the frosting to make it more sweet.
Also a TIP for adding bananas. Layer them just before you eat. Also don't leave the cake outside for long. Otherwise the bananas leave water and the layers will slide. Mine did the same thing. And I kind of didn't like the flavor of the softened bananas. Next time I think I ll add the banana cut up fresh while serving.
But overall a very good tasting cake. Thanks Bakerbee and Aunt Lu :D
The texture was off on these, but it was my fault since I added Greek yogurt to the mix. The mixture just was to thick for me so i added extra milk as well. Good banana flavor with a hint of chocolate. Made into cupcakes and frosted with regular cream cheese frosting.
I liked this pretty well, i think i would like better, even without the Chocolate, and husband and 14 year old said it would be better without Banana. So neat recipe, all in all.
This turned out awesome!! Will definitely make again! I will also use this frosting recipe for other cakes--it was a huge hit with my son and husband. They wanted to eat the frosting by the spoonful!
I followed the recipe substituting the butter for pureed avocado. The cake came out very dense but moist and delicious. I tried the recipe again with some changes in hopes to make it fluffier. I sifted all the dry ingredients together. I separated the eggs, mixing in the yolks at the time when the recipe called for the eggs. I beat the whites into a nice fluff and folded them in at the end before pouring into the pans. I also used sugar in the raw and decreased the sugar by 1/2 cup. The new cake was less dense but still not as fluffy as I would like. It was well received and I have no leftovers. I also added some pureed banana to the frosting recipe (keep in mind that adding the banana required I add more confectioners’ sugar).
Love, love, love! There is nothing better than "from scratch".
I did hold off on the sugar from the batter and frosting (just a little), and you can't even tell, it's perfect, oh and I also only used one egg.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Banana Layer Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 169
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This cake is so dense, moist, and chocolatey, no one will guess it's vegan.