Chocolate Banana Cream Cake

Chocolate Banana Cream Cake might be just the dessert you are searching for. This recipe makes 12 servings with 402 calories, 3g of protein, and 17g of fat each. For 60 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. If you have lemon juice, flour, sugar, and a few other ingredients on hand, you can make it. 1475 people were impressed by this recipe. From preparation to the plate, this recipe takes about 50 minutes. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 25%. This score is rather bad. Similar recipes include Chocolate Banana Cream Pie Poke Cake, Fresh Banana Cake with Chocolate Cream Cheese Frosting, and Caramel Bananan Ice Cream Cake with Chocolate Pretzel Magic Shell.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 teaspoon baking soda

2 medium firm bananas, sliced

1/2 cup butter, softened

1 can (16 ounces) chocolate frosting

2 eggs, separated

1-1/2 cups all-purpose flour

1 package (3.4 ounces) instant banana cream pudding mix

3 tablespoons lemon juice

1-1/2 cups cold 2% milk

1/4 teaspoon salt

1/4 cup sour cream

1-1/4 cups sugar

2 teaspoons vanilla extract

Equipment:

bowl

baking pan

toothpicks

whisk

Cooking instruction summary:

Directions In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Beat in the bananas, sour cream and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture and mix well. In a small bowl, beat egg whites until stiff peaks form. Fold into batter. Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For filling, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate until chilled. In a small bowl, beat frosting until light and fluffy. Place bananas in a small bowl; toss with lemon juice. Place one cake layer on a serving plate; spread with 3 tablespoons frosting. Stir pudding; spread half over the frosting. Top with half of the bananas and the remaining cake layer. Repeat frosting, filling and banana layers. Frost sides and decorate top edge of cake with remaining frosting. Store in the refrigerator. Yield: 12 servings. Originally published as Chocolate Banana Cream Cake in Taste of HomeDecember/January 2010, p49 Nutritional Facts 1 slice equals 490 calories, 20 g fat (10 g saturated fat), 62 mg cholesterol, 459 mg sodium, 74 g carbohydrate, 2 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Beat in the bananas, sour cream and vanilla.

2. Combine the flour, baking soda and salt; add to the creamed mixture and mix well.

3. In a small bowl, beat egg whites until stiff peaks form. Fold into batter.

4. Transfer to two greased and floured 9-in. round baking pans.

5. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

6. For filling, in a small bowl, whisk milk and pudding mix for 2 minutes.

7. Let stand for 2 minutes or until soft-set. Cover and refrigerate until chilled.

8. In a small bowl, beat frosting until light and fluffy.

9. Place bananas in a small bowl; toss with lemon juice.

10. Place one cake layer on a serving plate; spread with 3 tablespoons frosting. Stir pudding; spread half over the frosting. Top with half of the bananas and the remaining cake layer. Repeat frosting, filling and banana layers. Frost sides and decorate top edge of cake with remaining frosting. Store in the refrigerator.


Nutrition Information:

Quickview
401k Calories
3g Protein
16g Total Fat
61g Carbs
1% Health Score
Limit These
Calories
401k
20%

Fat
16g
26%

  Saturated Fat
8g
51%

Carbohydrates
61g
21%

  Sugar
42g
47%

Cholesterol
52mg
17%

Sodium
340mg
15%

Alcohol
0.23g
1%

Get Enough Of These
Protein
3g
7%

Manganese
0.22mg
11%

Selenium
7µg
11%

Vitamin B2
0.16mg
9%

Phosphorus
85mg
9%

Folate
29µg
7%

Vitamin B1
0.11mg
7%

Vitamin A
351IU
7%

Iron
1mg
7%

Vitamin E
0.95mg
6%

Copper
0.12mg
6%

Potassium
207mg
6%

Vitamin B6
0.1mg
5%

Magnesium
19mg
5%

Fiber
1g
5%

Vitamin B3
0.83mg
4%

Calcium
41mg
4%

Vitamin C
3mg
4%

Vitamin D
0.57µg
4%

Vitamin B5
0.34mg
3%

Vitamin B12
0.19µg
3%

Zinc
0.41mg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Hearty Meaty Fall Soup
Sweet and Sour Spareribs
Peppernut Snowmen Cookies
Chocolate Souffle with Vanilla Cream
Strawberry Cheesecake Parfaits
Cranberry Walnut Tart
Mesclun with Glazed Pecans, Goat Cheese and Dijon-Mustard Vinaigrette
Chocolate Bread Pudding with Two Chocolate Sauces & Almond Bark
Goto (beef tripe) congee
Overnight Injera
Food Trivia

Peanuts can be used to make dynamite.

Food Joke

What's the difference between a biscuit and a monster? You can dip a biscuit in your tea, but a monster is too big to fit in the cup.

Popular Recipes
Roasted Celery Root and Carrots with Parsley and Dill

The Roasted Root

California Grain Salad

Foodnetwork

Jalapeno Popper Chicken

Add A Pinch

Green Peas Burger

Spice Up the Curry

Fiesta Tomato Wedge Salad

Foodnetwork