Easter Chocolate and Banana Cake
Easter Chocolate and Banana Cake
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Easter themed chocolate and banana cake topped with cream cheese buttercream and Mini Eggs!
with Mini Eggs
This delicious Easter Chocolate and Banana Cake is moist, sweet and super easy to make. Topped with creamy cream cheese buttercream and scattered with mini eggs, it’s perfect for a sweet Easter treat!
With Easter this weekend and finally being able to mix a little more with friends and family here in the UK. I thought I would do an Easter themed cake recipe, just in time for one of my favourite times of the year. I love spring and Easter is one of my favourite holidays. It symbolises new beginnings, new life and should be a time filled with friends, family, good food…..and cake!
This Chocolate and Banana Cake is really easy to make and the buttercream topping is to die for! It is based off the Humingbird Bakery cream cheese buttercream found in their recipe book. Mine has way less sugar because I cannot stand over sugary baked goods! Love banana deserts try my Banana Chocolate Chip Muffins recipe!
What do i need?
- Cooking chocolate – You can use any cooking chocolate really. Of course the better quality chocolate you use, the better outcome you will achieve. I used some Lidl dark cooking chocolate for this recipe because its what I had in the pantry and the result was still delicious.
- Like with any cake recipe that calls for banana, you will need some nice ripe bananas.
- Butter and Eggs 2 key ingredients for any great cake!
- Sugar, you will need caster sugar for the cake and icing sugar for the delicious buttercream.
- Vanilla essence will give any cake a nice extra touch of flavour.
- Cream cheese for the buttercream! I like to use Philadelphia.
- Mini eggs are the chocolatey festive treat I have added to this classic cake recipe. You can make any cake festive with the right decoration. Plus who doesn’t love mini eggs right?!
Tips & Tricks
- I am really not a big baker, but one thing that has made me enjoy it more is investing in a handheld mixer. It is sooooo much easier and makes such a difference to the outcome! I definitely recommend investing in one if you dont have one already. If you bake a lot and can afford a stand mixer then I hear the Kitchen Aid is the best of the best.
- When creaming the icing sugar and butter together for the buttercream, make sure to use room temperature butter. It may take some time for the mixture to cream together but don’t worry, it will start coming together just keep at it.
- Be careful not to overwork the batter as it will have an effect on the texture of the cake and how much is rises.
Chocolate and Banana Cake
Equipment
- Hand held mixer or whisk
- Measuring cups
- Kitchen scale
- Meat hammer or rolling pin
- Cling film
- 1 small saucepan
Ingredients
Chocolate and Banana Cake
- 1½ cup plain flour
- 1 cup caster sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cocoa powder
- pinch salt
- 2 eggs
- 100 g dark chocolate
- 100 g unsalted butter
- 1 tbsp vanilla extract
- 3 ripe bananas
Cream Cheese Buttercream
- 240 g icing sugar
- 320g cream cheese
- 130 g unsalted butter room temperature
Instructions
Chocolate and Banana Cake
- Pre-heat the oven to 180°C with fan on and grease your desired tin and set aside.
- Melt the chocolate and butter together in a saucepan over low heat until velvety and smooth. Then remove from the heat and allow to cool.
- Measure out all of the dry ingredients into a bowl and set aside.
- Next mash the bananas on a plate using a fork.
- In another bowl mix the eggs, sugar and vanilla essence together. Once the chocolate and butter have cooled pour into the egg and sugar mix and use the mixer on medium to combine well. Add the banana and mix for a further minute or until well combined.
- Sift in the dry ingredients and using a spatula fold everything together until well combined. Do not use mixer or overwork the mixture.
- Pour the mix into the greased tin and bake for 30-40 minutes or until cooked through. Check after 30 minutes it should be done. Take out and leave to cool.
Cream Cheese Buttercream
- Measure out the ingredients using your scales. Using your mixer mix together the icing sugar and butter until well combined and smooth.
- Add the cream cheese and use the mixer again to mix and combine everything together until smooth.
- Once the cake has cooled use a rubber spatula to ice the cake. Once you have spread the buttercream all over the cake, use a fork to add texture to the top of the cake in one circular motion working your way around to the middle, ensuring to always go in the same direction.
- Get your mini eggs and place a few in between a layer of cling film. Use a rolling pin to smash the eggs into smaller pieces.
- Place some whole mini eggs in the middle of the cake using the buttercream for support. Then get the smaller crumbs from your smashing and sprinkle over the cake from a height. Drop the larger pieces onto the cake from a height again so they get stuck in the buttercream and you are done.
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @chilliandlife on Instagram and hashtag it #chilliandlife #CANDL.
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