Banana Sponge Cake

The most soft and spongy banana sponge cake with a delicious dark chocolate buttercream. Banana and dark chocolate are a classic combination that never fails. This simple layer cake is so easy to make and taste absolutely delicious!

This banana sponge cake with chocolate buttercream is a dream come true. If you love banana cake then this cake is for you! It's so delicious and super easy to make. The banana sponge cake is topped with a simple and delicious chocolate buttercream.

For more layer recipes, try Espresso Brownies, Small Batch Brownies and Peanut Butter Brookie.

WHY THIS RECIPE WORKS

• Banana cake: This banana cake is so soft and incredibly delicious.
• Chocolate buttercream: Super smooth and delicious buttercream that is super easy to make.
• Simple decoration: This cake is simply decorated with the buttercream, making for a no-fuss kinda of cake.

INGREDIENT NOTES

These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

• Banana: 1-2 large banana are needed for the cake.
• Butter: Let the butter come to room temperature before using it.
• Eggs: Let the eggs come to room temperature before baking.
• Full-fat milk: Full-fat milk makes for a softer and more tender cake. Measure out the milk and let it come to room temperature.

STEP BY STEP INSTRUCTIONS - CAKE LAYERS

Here is how make and bake this banana sponge cake. This recipe needs a stand mixer with a paddle attachment, or a hand mixer. You will need 20x20 cm baking pan lined with baking paper.

The full recipe is down below in the recipe card.

Before starting preheat the oven at 170ºC/340ºF conventional oven and prepare a 20x20 cm baking pan lined with baking paper.

STEP 1: Sift all-purpose flour, baking soda, baking powder and salt together in a bowl.

STEP 2: Mash the bananas and set it aside. Mix together milk and vanilla extract and set it aside.

STEP 3: Add the butter and granulated sugar to a bowl and whisk it together with a strand mixer or with an electric hand-mixer. Whisk on high speed, for 2-3 minute so it becomes light and airy.

STEP 4: On low speed, add the eggs one at a time until they are incorporated into the batter.

STEP 5: Continue on a low speed, and add ⅓ of the flour mixture and mix it in. Then add the mashed banana and mix it in. Add another ⅓ of the flour mixture and mix it in. Add the milk/vanilla and mix it in. Finally add the last ⅓ of the flour mixture and mix until just combined. Be careful to not over mix.

STEP 6: Use a spatula, and give the batter a final mix, to make sure everything has been combined.

STEP 7: Add the cake batter into the prepared baking tin and bake it for 28-30 minutes or until a cake tester comes out clean. Let the cake cool on a cooling rack. After 5-10 minutes, gently remove the cake from the cake tin and let it cool down completely.

STEP BY STEP INSTRUCTIONS - BUTTERCREAM AND ASSEMBLING

STEP 1: Melt the dark chocolate and heavy cream together over a bain-marie or in the microwave. Let it cool down to room temperature (it’s important that it’s not too hot) and sift the powdered sugar.

STEP 2: Start by creaming the butter, with a hand mixer or in your stand mixer, for 4 minutes on medium/high speed. 

STEP 3: Scrape down the sides of the bowl and add the vanilla extract and the sifted powdered sugar and mix it together with the butter on low speed. Then, scrape down the sides of the bowl, and mix for 2 minutes on low/medium speed.

STEP 4: Finally add the room temperature melted dark chocolate and mix it in until incorporated. Scrape down the sides of the bowl and give it another mix to make sure it’s fully incorporated.

Tip: If the buttercream feels too soft, place in the fridge for 5-10 minutes. Then give it a good mix again before adding it on the cake.

STEP 5: Add the chocolate buttercream on top of the banana sponge cake and with an offset spatula, even it out.

EXPERT BAKING TIPS

• Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
• Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
• Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

FAQ

STORAGE

Store the banana sponge cake in the fridge covered by a lid. When wanting to eat it, take it out of the fridge and let it come to room temperature. For the best result enjoy the cake within 2-3 days.

Other Easy Cake Recipes To Try

Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.

Banana Sponge Cake

The most soft and spongy banana sponge cake with a delicious dark chocolate buttercream. This simple banana cake is so easy to make and taste absolutely delicious!

5 fra 2 stemmer

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Dessert

Cuisine American

Servings 9 servings

Calories 336 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

BANANA CAKE LAYERS

• 180 g very ripe bananas
• 175 g all-purpose flour
• ½ teaspoon baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 75 g full-fat milk
• ½ teaspoon vanilla extract
• 60 g butter room temperature
• 125 g granulated sugar
• 2 eggs

CHOCOLATE BUTTERCREAM

• 50 g semi-sweet dark chocolate
• 40 g heavy cream
• 50 g butter room temperature
• 90 g powdered sugar
• ½ teaspoon vanilla extract

Instructions

 

BANANA SPONGE CAKE LAYERS

• Preheat the oven at 170ºC conventional oven and prepare a 20x20 cm baking pan with parchment paper.
• Stir all-purpose flour, baking soda, baking powder and salt together in a bowl.
  175 g all-purpose flour, ½ teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon salt
• Mash the bananas and set it aside. Mix together milk and vanilla extract and set it aside.
  180 g very ripe bananas, 75 g full-fat milk, ½ teaspoon vanilla extract
• Add the butter and granulated sugar in a bowl and whisk it together with a strand mixer or with an electric hand-mixer. Whisk on high speed, for 2-3 minute so it becomes light and airy
  125 g granulated sugar, 60 g butter
• At low speed, add the eggs one at a time until they are incorporated into the batter.
  2 eggs
• Continue on a low speed, and add ⅓ of the flour mixture and mix it in. Then add the mashed banana and mix it in. Add another ⅓ of the flour mixture and mix it in. Add the milk/vanilla and mix it in. Finally add the last ⅓ of the flour mixture and mix until just combined. Be careful to not over mix.
• Use a spatula, and give the batter a final mix, making sure everything has been combined.
• Add the cake batter into the prepared baking tin and bake them for 28-30 minutes or until a cake tester comes out clean.
• Let the cake cool on a cooling rack. After 5-10 minutes, gently remove the cake from the cake tins and let it cool down completely.

CHOCOLATE BUTTERCREAM

• Melt the dark chocolate and heavy cream together over a bain-marie or in the microwave. Let it cool down to room temperature (it’s important that it’s not too hot).
  50 g semi-sweet dark chocolate, 40 g heavy cream
• Sift the powdered sugar.
  90 g powdered sugar
• Start by creaming the butter, with hand mixer or in your stand mixer, for 4 minutes on medium/high speed.
  50 g butter, ½ teaspoon vanilla extract
• Scrape down the sides of the bowl and add the vanilla extract and the sifted powdered sugar and mix it together with the butter on low speed. Then, scrape down the sides of the bowl, and mix for 2 minutes on low/medium speed.
• Finally add the room temperature melted dark chocolate and mix it in until incorporated. Scrape down the sides of the bowl and give it another mix to make sure it’s fully incorporated.
• Tip: If the buttercream feels too soft, place in the fridge for 5-10 minutes. Then give it a good mix again before adding it on the cake.
• Add the chocolate buttercream on top the banana sponge cake and with an offset spatula, even it out.

Nutrition

Calories: 336kcalCarbohydrates: 47gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 69mgSodium: 319mgPotassium: 158mgFiber: 1gSugar: 29gVitamin A: 453IUVitamin C: 2mgCalcium: 29mgIron: 1mg

Keyword banana, banana cake, chocolate buttercream, layer cake

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