Creamy Banana and Chocolate Cake 🍌🍫
This creamy dessert is perfect for lovers of the banana and chocolate combo. The fluffy, moist sponge pairs beautifully with a smooth vanilla cream and a generous layer of chocolate ganache—creating an irresistible treat.
Ingredients for the Sponge:
1 large banana
150 ml yogurt (3.2% fat)
80 g flour
2 heaping tablespoons unsweetened cocoa powder
1 teaspoon baking powder
4 egg whites + a pinch of salt
120 g sugar
Ingredients for the Cream:
4 egg yolks
2 packets (80 g) whipped cream or vanilla pudding mix
40 g cornstarch
120 g sugar
800 ml whole milk
1 medium banana + a little lemon juice
200 ml heavy whipping cream
5 g powdered gelatin (optional)
Ingredients for the Ganache:
200 ml heavy whipping cream
100 g milk chocolate
70 g quality dark chocolate
Instructions
Make the Cream First:
Set aside 100 ml of the milk and mix it with the pudding powder, cornstarch, egg yolks, and sugar until smooth.
Heat the remaining milk in a saucepan. Once it’s hot, slowly pour in the pudding mixture, stirring continuously until the cream thickens.
Cover the surface of the cream with plastic wrap and let it cool.
Prepare the Sponge:
Mash the banana and mix it with room temperature yogurt.
Sift together the flour, cocoa powder, and baking powder, then add them to the banana mixture.
In a separate bowl, beat the egg whites with a pinch of salt. Gradually add the sugar and beat until stiff, glossy peaks form.
Gently fold the egg white foam into the batter using broad, smooth movements.
Pour the batter into a greased and floured rectangular baking tray (approx. 40×20 cm).
Bake at 170°C (340°F) for 15–20 minutes, then let cool completely.
Finish the Cream:
Dice the banana and toss with lemon juice to prevent browning.
Mix the banana into the cooled cream and blend until smooth.
Whip the cream separately and gently fold it into the mixture. If using gelatin, dissolve it and incorporate as needed.
Spread the cream evenly over the cooled sponge and smooth the top.
Make the Ganache:
Melt the chocolate with the cream over low heat, stirring constantly until smooth and glossy.
Pour the ganache over the cream layer and refrigerate the cake for 3–4 hours.
To Serve:
Cut the cake into squares, decorate with banana slices, and enjoy!
Bon appétit!
