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A slice of bananas n' cream chocolate cake on a plate. You can see the layers of chocolate cake, raspberry jam, sliced bananas and whipped cream.

Bananas N' Cream Chocolate Cake

Olivia Daly
Bananas n' cream chocolate cake is a combo of the best flavours with tender chocolate cake, fresh bananas, raspberry jam and fresh cream. My simple take on a German mole cake.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Course Dessert
Servings 16
Calories 398 kcal

Ingredients
  

  • 1/2 cup (113g) unsalted butter , room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 2 large eggs
  • 1 cup buttermilk (*see notes if you don't have)
  • 1/3 cup (75g) mayonnaise (not Miracle Whip)
  • 1 tsp vanilla extract
  • 1 3/4 cups (210g) AP flour
  • 1/2 cup (50g) cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup boiling water
  • 1 tsp ground espresso
  • 5-6 medium bananas cut lengthwise in half
  • 3/4 cup (about 250g) raspberry jam
  • 1 tsp lemon juice (optional)

Whipped Cream

  • 2 cups (440g) whipping cream
  • 1/2 cup (70g) powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cream of tartar (optional for stability)

Instructions
 

  • Line or spray a 9x13 pan and set aside. Preheat the oven to 350℉.
  • In the bowl of a stand mixer or a large mixing bowl, add the butter beat on high for 1 minute. Add in the granulated sugar and beat for an additional 2-3 minutes until light and fluffy.
  • Add eggs, 1 at a time, mixing until combined. Then add the buttermilk, mayonnaise and vanilla and mix until combined.
  • Add the flour, cocoa powder, baking soda, baking powder and salt and mix until almost combined. Then stir the espresso into the boiling water. Slowly pour the boiling water into the batter while mixing on low speed.
  • Scrape down the sides and then beat on medium speed for an additional 2-3 seconds to ensure everything is combined. Pour the batter into the prepeared pan and bake for 25-30 minutes or until a toothpick comes out clean. Set the cake aside to cool.
  • Once the cake has cooled, make your whipped cream by adding the whipping cream, powdered sugar, vanilla and cream of tartar if using into a large mixing bowl or bowl of stand mixer. Whisk on high speed until stiff peaks form. Set aside.
  • In a small bowl, stir the 1 tsp lemon juice into your raspberry jam if you want it to be a little more tart, otherwise skip this step. Spread the jam on top of the cooled cake. Then lay the lengthwise cut banana on top so it covers the cake as best you can. I cut the banana as I need to make it fill in the gaps.
  • Spread the whipped cream on top and then top with chocolate curls or sprinkles. Serve immediately and store any leftovers in the fridge. Enjoy!

Notes

*If you don't have buttermilk, add 2 tbsp of white vinegar to slightly less then 1 cup of milk, so that total you have 1 cup. Stir it and let it sit for 10 minutes. This will be very similar to store bought buttermilk and work perfectly!

Nutrition

Serving: 1sliceCalories: 398kcalCarbohydrates: 55gProtein: 4gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 212mgPotassium: 299mgFiber: 2.2gSugar: 39gCalcium: 66mgIron: 1.3mg
Keyword bananas n' cream chocolate cake, chocolate banana cake
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