Cakes

Banana Chocolate Chip Cake

A soft, tender banana cake layered with clouds of lightly sweetened whipped cream, fresh sliced strawberries, and ribbons of rich caramel. It’s creamy, fruity, and just indulgent enough. The kind of cake that feels a little romantic. Light but decadent, messy in the best way, and made for sharing. 🍓✨

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Prep

30 minutes

Cook

35 minutes

Total

1 hour, 5 minutes

Serves

giant cookies

Ingredients

Cake

4 large very ripe bananas
4 eggs
1 cup caster sugar (200g)
1 cup canola oil (240ml / ~218g)
1¼ tsp vanilla
2 cups all purpose flour (240g)
3 tsp baking powder
1 tsp baking soda
¾ tsp salt
125g chopped chocolate

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Vanilla Whipped Cream

2 cups cold heavy cream
4-8 tbsp powdered sugar
2 tsp vanilla bean paste

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For Layering

16 strawberries
Caramel Sauce

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Directions

Cake

Preheat oven to 170°C / 340°F. Grease and line two 9-inch cake pans with parchment.
In a large bowl, mash 4 very ripe bananas until smooth.
Add eggs, sugar, oil and vanilla. Whisk until fully combined and glossy
Add flour, baking powder, baking soda and salt. Whisk gently until just combined, do not overmix.
Fold in chopped chocolate.
Divide batter evenly between pans and bake on the lower middle rack for 30-35 mins.
Cool in pans for 10 mins and then turn out onto a rack to cool completely.

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Whipped Cream

Add cold cream to your stand mixer.
Beat on medium until slightly thick.
Add powdered sugar + vanilla.
Beat until medium–stiff peaks (holds shape but not clumpy).

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Assembly

Place the first cake layer on your serving plate.
Spread a generous, even layer of whipped cream (about ½–¾ inch thick).
Arrange a layer of sliced strawberries evenly across the cream.
Drizzle caramel sauce over the strawberries.
Gently place the second cake layer on top and repeat steps 2-4

Banana Chocolate Chip Cake

Ingredients