Extra moist, light chocolate cake with a banana custard filling added in the middle before baking. A unique cake you’ll bake again!
Note: This is one cake that you will need to test frequently for doneness with a cake tester or toothpick. It may take longer than the stated time, based on your oven. Be patient! The results are worth it!
The trick to this cake is to put EVEN amounts of cake batter on top and bottom.
Banana Devils Food Cake
Equipment
- springform pan 8 or 9 inch
Ingredients
Ingredients for Filling
- 1 cup granulated sugar
- 1 cup whole milk
- 1 tbsp all-purpose flour
- 3 egg YOLKS large
- 3 RIPE bananas
- 1/2 cup pitted dates chopped
- 1/2 cup walnuts chopped
Ingredients for Cake Batter
- 1 tsp baking soda
- 2 cups cake flour
- 1 pinch salt
- 1 stick unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg beaten
- 1 tsp vanilla extract
- 2 squares baker's chocolate melted
- 1 cup sour milk (1 TBSP white vinegar + 1 cup whole milk)
Ingredients for Chocolate Cream Cheese Icing
- 12 oz cream cheese (full fat) room temperature
- 3/4 cup unsalted butter room temperature
- 3.5 cups powdered sugar sifted
- 2/3 cup cocoa powder unsweetened
- 1 tsp vanilla extract
- 1-2 tbsp milk or heavy cream
- 1 pinch salt
Instructions
- Prepare the filling first so it can cool slightly while you make the cake batter.
Directions for Filling
- In a small saucepan over medium heat, combine the sugar, milk, flour, and egg yolks. Bring mixture to a slow boil, stirring constantly to prevent mixture from sticking to the bottom of saucepan.
- Continue cooking mixture until has thickened to a pudding consistency, then remove saucepan from heat.
- Add in the banana, dates, and nuts. Stir the mixture well to thoroughly combine. Set filling aside to cool while making the cake batter.
Directions for Cake Batter
- Preheat oven to 350 degrees.
- Prepare a springform pan by lining the bottom with parchment paper and greasing the sides
- In a separate bowl, sift together flour, baking soda, and salt. Set aside.
- With a stand or handheld mixer, cream butter and sugar on medium speed until light and fluffy (approximately 2-3 minutes). Add beaten egg, vanilla, and melted chocolate to creamed mixture.
- Alternate adding part of the flour mixture with part of the milk until all ingredients are incorporated, taking care NOT to overmix the batter. At this stage, you may want to stop the mixer and scrape down the sides of the bowl to make sure all ingredients are incorporated.
- Finish mixing by hand to avoid overbeating.
To Assemble Cake for Baking
- Layer exactly HALF of your cake batter on the bottom of your pan. Add filling on top, spreading out evenly. Spoon remainder of batter on top of filling, making sure entire cake is covered.
- Bake at 350 for 45 to 60 minutes or longer until a toothpick or cake tester inserted in the middle comes out clean. I would recommend that you start testing for doneness at 45 minutes, and then every 5-8 minutes until toothpick or cake tester inserted in the middle comes out clean.
- Tip: Don’t open the oven before 40- 45 minutes. The change in temperature could cause your cake to fall.
- Allow to cool completely before icing. Cover with Chocolate Cream Cheese Icing.
Directions for Chocolate Cream Cheese Icing
- Sift together the salt, powdered sugar, and cocoa. Set aside.
- In a large bowl using a stand or handheld mixer, beat the cream cheese on high speed until smooth and creamy, approximately 1 minute.
- Slowly add the confectioners’ sugar/cocoa mixture, vanilla and the milk or cream. You may add more milk or cream to obtain desired icing consistency.
- Spread icing over the cake once it has been cooled.
Notes
Buttermilk can be substituted for sour milk.