Chocolate-Banana Cake

4
(4) 3 Reviews
Prep Time
15
min.
Total Time
1
hr.
15
min.
Servings

16 servings

What You Need

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Make It

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  • Preheat oven to 350°F. Beat dry cake mix, bananas, sour cream, eggs and oil in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min. Stir in chocolate.
  • Pour evenly into 2 greased and floured 9-inch round cake pans.
  • Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min. in pans. Remove from pans to wire racks; cool completely. Fill and frost with the whipped topping. Store in refrigerator.

Special Extra

Garnish with chocolate curls just before serving.

Size-Wise

Enjoy a serving of this easy-to-make cake on occasion, but keep portion size in mind. One cake makes enough for 16 servings.

Substitute

Prepare as directed, using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 300
% Daily Value
Total fat 17g
Saturated fat 7g
Cholesterol 50mg
Sodium 290mg
Carbohydrate 36g
Dietary fiber 2g
Sugars 23g
Protein 4g
   
Vitamin A 8 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Oliviamar |

    Every time a bake this cake, all my friends and co-workers love it!

  • superkris74 |

  • farmerswife518 |

    This cake was different, but good. It was not as moist as I thought it would be. I love chocolate and bananas together, but it was a lil different than what I was expecting.

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