Chocolate Banana Heaven Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
• Beat cake mix, mashed bananas, oil and eggs with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 more minutes. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 33 to 36 minutes or until a toothpick inserted near the center comes out clean. Let cake cool then frost with your choice of frosting, if desired.

Steps:

• Preheat oven to 350 degrees F.
• Cream margarine with sugar and eggs.
• Mix in banana and vanilla.
• Mix flour with remaining dry ingredients.
• Add flour mixture to margarine mixture in 3 parts, alternately with sour milk.
• Begin and end with flour.
• Spread in 2 greased 8" cake pans.
• Bake in oven about 40 minutes.
• When cool, frost generously with chocolate butter frosting.

Steps:

• Preheat oven to 350°F.
• Grease and flour 2 (9-in.) round cake pans.
• Line bottoms of pans with wax paper.
• Stir cake mix and cocoa in large bowl.
• Add eggs, prepared coffee, water and bananas; beat with electric mixer on low speed 30 seconds, scraping bowl frequently.
• Beat on medium speed 2 min; pour evenly into prepared pans.
• Bake at 350°F for 30 to 35 min or until toothpick inserted in centre comes out clean.
• Cool 10 min; remove from pans.
• Immediately remove wax paper.
• Cool cake layers completely on wire racks.
• Dissolve 1 tsp instant coffee in warm milk.
• Beat cream cheese with electric mixer on medium speed until creamy.
• Add milk mixture; beat 2 min, then blend in melted chocolate.
• Add powdered sugar; beat until smooth and fluffy.
• Use to fill and frost cooled cake layers.
• Immediately press pecans into frosting on side of cake.
• Garnish top with chocolate curls.
• To Make Chocolate Curls: Unwrap and heat a square of Semi-Sweet Chocolate for a few seconds in the microwave.
• Holding the square firmly in your hand, draw a vegetable peeler over the flat bottom.

Steps:

• Preheat oven to 350 degrees F.
• Mix instant coffee with water set aside for later. Sift flour, cocoa powder, baking soda and baking powder together taking care that all the components are well combined and evenly distributed. In the bowl of a stand mixer, mix the butter and shortening with paddle attachment on 2nd speed until combined. Add sugar, sour cream, vanilla extract, coffee mixture, and salt starting on 1st seed and gradually moving to 2nd speed until light and fluffy (approximately 8 minutes). At 1 1/2 speed add the whole eggs, in small amounts, until smooth and fully incorporated. Add dry ingredients and banana puree in staggering steps to the mixer and blend until well combined.
• Pour into greased sheet pans or 4 (4 by 13-inch round cake pans and bake for 30 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Steps:

• 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.

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, stir cake mix, yogurt, bananas, oil and eggs with spoon until well blended. Add 3/4 cup chocolate chips; mix to distribute evenly in batter.
• Spread in pan. Sprinkle evenly with 2 tablespoons chocolate chips.
• Bake 30 to 34 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Cut into 6 rows by 3 rows.

Steps:

• Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Cover bottoms of pans with wax paper; set aside.
• Combine cake mix and cocoa powder in large bowl. Add the prepared coffee, bananas, eggs and water; beat with electric mixer on low speed 30 sec., stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min.; 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 wax paper. Cool cake layers completely.
• Dissolve 1 tsp. instant coffee in the warm milk. Beat cream cheese with electric mixer on medium speed until creamy. Add milk mixture; beat 2 min. Blend in melted chocolate. Add powdered sugar; beat until light and fluffy. Use to fill and frost cooled cake layers. Immediately press pecans into frosting on side of cake. Garnish with chocolate curls, if desired.

Steps:

• Line a 5-by-10-inch loaf pan with plastic wrap. Place chocolate in a heatproof bowl. Place yolks and a pinch of salt in another heatproof bowl.
• Bring cream to a simmer in a medium saucepan. Slowly pour cream into bowl with yolks, whisking constantly; return mixture to saucepan set over low heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes (mixture should not come to a boil). Immediately strain through a fine sieve set over chocolate; stir until chocolate melts and is smooth. Refrigerate, stirring occasionally, until thick, about 4 hours.
• Spread 1 cup chocolate mixture evenly into bottom of loaf pan. Top with a layer of 4 graham crackers, trimmed to fit. Spread 1/2 cup chocolate over tops, and cover with some bananas. Spread 1/2 cup chocolate over bananas, and top with a layer of 4 trimmed graham crackers. Repeat with remaining chocolate, bananas, and graham crackers until you reach the top of the pan; finish with graham crackers.
• Cover with plastic wrap, and refrigerate overnight. Uncover, and turn out onto a serving platter. Remove plastic wrap. Garnish with whipped cream, and cut into slices.

Steps:

• Heat oven to 350°F. Place bananas in ungreased 8-inch square pan; mash with fork. Stir in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter.
• Bake 35 to 37 minutes or until toothpick inserted in the center comes out clean. Cool completely, about 45 minutes.