Comida Kraft
Recipe Box

Chocolate-Banana Heaven Cake

Chocolate-Banana Heaven Cake is rated 3.9107142857142856 out of 5 by 56.
Prep Time
20
min.
Total Time
1
hr.
35
min.
Servings

16 servings

There are as many reasons to praise this cake as there are ways to get to heaven. But we're thinking the chocolate and mashed bananas are the main reasons.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Spray 2 (9-inch) round pans with cooking spray; dust with flour. Cover bottoms with waxed paper. Beat first 6 ingredients in large bowl with mixer until blended; pour evenly into prepared pans.
  • Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove from pans to wire racks. Immediately remove waxed paper. Cool cakes completely. Meanwhile, make chocolate curls from 1 oz. chocolate. (See tip.)
  • Melt remaining chocolate as directed on package. Dissolve 1 tsp. instant coffee in warm milk. Beat cream cheese in medium bowl with mixer until creamy. Add melted chocolate and milk mixture; mix well. Gradually beat in powdered sugar.
  • Fill and frost cake layers with cream cheese frosting. Immediately press nuts into frosting on side of cake. Top cake with chocolate curls.

Size Wise

Enjoy a serving of this indulgent treat on special occasions.

How to Make Chocolate Curls

Melt 1 oz. BAKER'S Semi-Sweet Chocolate as directed on package. Spread into very thin layer on baking sheet. Refrigerate 10 min. or until chocolate is firm, but still pliable. To make curls, push a metal spatula firmly onto bottom of baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Or, for smaller curls, use vegetable peeler to form curls from chocolate.

Variation

Prepare batter as directed; spoon evenly into 24 paper-lined muffin cups, filling each cup 2/3 full. Bake in 350°F oven 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely. Makes 24 servings.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 320
Total fat 15g
Saturated fat 6g
Cholesterol 55mg
Sodium 290mg
Carbohydrate 47g
Dietary fiber 3g
Sugars 34g
Protein 5g
% Daily Value
Vitamin A 4 %DV
Vitamin C 4 %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

Rated 4 out of 5 by from hello...I did find this cake a bit time consuming, but fun to make! hello...I did find this cake a bit time consuming, but fun to make! I poured the batter into 4 pans, and all layers came out really even and were easy to peal off the wax paper. I thought the cake was o.k. - I did add 1 cup of chopped walnuts to the batter, which was great! The icing is what got to me. I loved it! I added a bit more cream cheese, 2 more squares of chocolate, 1 tsp. vanilla and about .75 ounce of Hazelnut vodka. To make the consistency better I added more powdered sugar. I used this to frost the layers. Then, whipped up a quart of heavy whipping cream, as it peaked, I added the leftover filler. This made an easy spreadable, dense whipped topping to lighten the rich load of flavor. WOW!
Date published: 2007-03-15
Rated 5 out of 5 by from Yes, this recipe was hard work but oh-so-worth-it! Yes, this recipe was hard work but oh-so-worth-it! I made this w/my 3 year old and we had a blast! The bananas made this cake really moist (not spongy). I made it with the Duncan Hines Chocolate Fudge cake mix. I followed the recipe exactly and it tastes GREAT! Tastes like something you'd eat at a restaurant! You get just a hint of banana flavor with every bite! And the frosting (albeit runny) was really delicious! Give this cake a try, you won't regret it!
Date published: 2006-04-02
Rated 4 out of 5 by from Maybe it's just me, but this cake is a lot of work, lol! Maybe it's just me, but this cake is a lot of work, lol! Very different taste. I liked it, even though the frosting has a touch too much coffee flavor for me, I think I'd cut back on that or leave the coffee out all together if I made it again. Also, did anyone else have a problem with the frosting being very soft? I had to refrigerate the cake immediately to keep it from sliding apart! I even put in more conf. sugar than the recipe called for!
Date published: 2006-03-31
Rated 4 out of 5 by from The icing has to be the absolute best I have ever made. The icing has to be the absolute best I have ever made. I put mine in the fridge for five minutes before spreading it on the cooled cake as I found the icing a little thin...however after putting it in the fridge it becomes the perfect consistency. I also tried this icing on a vanilla cake with stawberry filling - yummy! Cake is very very moist and rich tasting. A new family favorite at my house.
Date published: 2006-04-23
Rated 4 out of 5 by from The guys at work liked the cake made by the recipe but next time I plan to reduce the coffee in the... The guys at work liked the cake made by the recipe but next time I plan to reduce the coffee in the cake or not put any in at all. The icing was a little loose but after setting in the fridge it was perfect. I plan to use the icing on other cakes. I put chopped walnuts all over the cake and no chocolate curls on top. Very good!
Date published: 2006-05-02
Rated 4 out of 5 by from Very moist, even though I made the chocolate cake from scratch and not a box. Very moist, even though I made the chocolate cake from scratch and not a box. I completely omitted all of the coffee from this recipe because my sister doesn't like it. Bigggg hit, and I would most definitely make this again. I also used walnuts instead of pecans because they go better with chocolate in my opinion.
Date published: 2006-03-30
Rated 5 out of 5 by from This cake was so delicious. This cake was so delicious. My sister baked it for my 26th birthday, May2006 and it was very good and moist. I couldn't taste the coffee but it was still so good. My husband doesn't like chocolate cake but he enjoyed this cake and gave my sister a compliment. I am going to try to bake this cake myself. Thanks.
Date published: 2006-05-19
Rated 4 out of 5 by from Even though I don't like cream-cheese frosting, I gave the frosting a try. Even though I don't like cream-cheese frosting, I gave the frosting a try. I'll use a regular chocolate frosting next time. The cake itself was really good, I'll probably add an extra banana next time because I didn't get as much of the banana flavor as I wanted. I didn't use coffee; I can't stand the stuff.
Date published: 2007-12-07
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