Best 9 2 Layer Chocolate Banana Pudding Cake Recipes

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Are you in the mood for a sweet and decadent treat that is sure to satisfy your chocolate cravings? Look no further than the divine 2 layer chocolate banana pudding cake! This heavenly dessert combines the rich flavors of chocolate and banana with the creamy goodness of vanilla pudding, creating a truly unforgettable taste experience. With its moist crumb, velvety pudding layers, and decadent frosting, this cake is sure to be the star of any gathering. Whether you're a seasoned baker or just starting your culinary journey, this step-by-step guide will walk you through the process of creating this mouthwatering masterpiece, ensuring that every bite is as delightful as the last.

Let's cook with our recipes!

CHOCOLATE BANANA LAYER CAKE



Chocolate Banana Layer Cake image

This is our family's favorite chocolate cake recipe. Family lore says it came from a friend of my aunt's during the 1940's. 'Harriet G.' brought it to a ladies' 'coffee-klatsch,' and my Aunt Lu asked for the recipe.

Provided by bakerbee

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h55m

Yield 12

Number Of Ingredients 18

2 ¼ cups unsifted all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
¾ teaspoon baking soda
6 tablespoons unsweetened cocoa powder
¾ cup butter at room temperature
1 ½ cups white sugar
2 eggs at room temperature
1 teaspoon vanilla extract
1 cup very ripe bananas, mashed
½ cup buttermilk, or as needed
1 (3 ounce) package cream cheese, softened
3 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
¼ cup unsweetened cocoa powder
2 tablespoons milk, or as needed
2 ripe bananas, thinly sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 9-inch layer cake pans, and line with parchment paper. Whisk together flour, baking powder, salt, baking soda, and 6 tablespoons of cocoa powder in a bowl until thoroughly combined.
  • In a large mixing bowl, mash the butter with the white sugar until blended, then mix in the eggs, one at a time, mixing the egg in before adding the next one. Stir in 1 teaspoon of vanilla extract, then mix in mashed bananas and buttermilk, alternating with the flour mixture in three additions. Add in just enough buttermilk to make a workable batter (bananas may vary in moisture content). Pour the batter into the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes. Cool in the pans for about 10 minutes before turning out onto racks to finish cooling.
  • In a bowl, mash the cream cheese and 3 tablespoons of butter until thoroughly combined; mix in 1 teaspoon of vanilla extract. Gradually beat in confectioners' sugar and 1/4 cup cocoa powder, and beat in milk, a little at a time, until the frosting is smooth and spreadable.
  • Place a cake layer onto a cake plate, and frost the layer with about 1/3 of the frosting; top the layer with a layer of sliced bananas. Place the second layer onto the cake, and frost top and sides with remaining 2/3 of the frosting. Top cake with decorative slices of banana, if desired.

Nutrition Facts : Calories 479.2 calories, Carbohydrate 76 g, Cholesterol 77.5 mg, Fat 18.8 g, Fiber 3.1 g, Protein 5.8 g, SaturatedFat 11.5 g, Sodium 461.7 mg, Sugar 51.1 g

BANANA LAYER CAKE



Banana Layer Cake image

"Years ago I combined two recipes to come up with this delicious iced cake," says Jennie Krell of El Cajon, California. "It has a wonderful banana flavor."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 17

3 tablespoons shortening
3/4 cup sugar
2 large eggs, separated
1/2 cup mashed ripe banana
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup buttermilk
FROSTING:
3 tablespoons shortening
3 tablespoons butter, softened
3 to 3-1/2 cups confectioners' sugar, divided
1/4 teaspoon salt
1/4 teaspoon lemon extract
1/3 cup mashed ripe banana
3 drops yellow food coloring, optional

Steps:

  • In a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg yolks. Beat in banana on low speed until blended. Combine the flour, baking powder, salt and baking soda; add to banana mixture alternately with buttermilk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; fold into batter., Coat two 6-in. round baking pans with cooking spray and dust with flour. Add batter. Bake at 375° for 23-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat shortening and butter until smooth. Add 1/2 cup confectioners' sugar, salt and extract; mix well. Stir in banana. Beat in enough of the remaining confectioners' sugar to achieve desired spreading consistency. Tint with food coloring if desired. , Spread between layers and over top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 629 calories, Fat 20g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 549mg sodium, Carbohydrate 109g carbohydrate (87g sugars, Fiber 1g fiber), Protein 5g protein.

BANANA-CHOCOLATE PUDDING CAKE



Banana-chocolate Pudding Cake image

Make and share this Banana-chocolate Pudding Cake recipe from Food.com.

Provided by Tisy Adams

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 13

3 ripe bananas, cut into thirds
1/2 cup sour cream
1 1/2 cups sugar, divided
1/2 cup walnuts
1 1/2 tablespoons butter, melted
2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter, softened
2 eggs
2 cups half-and-half
1 (3 1/2 ounce) package chocolate pudding mix
1/2 cup sweetened banana chips

Steps:

  • Preheat oven to 350 degrees.
  • Lightly spray a 13 x 9 inch baking pan with vegetable cooking spray.
  • In a blender or food processor, process bananas until almost smooth, about a minute.
  • Add sour cream; blend until combined, About 15 seconds.
  • In a small bowl, combine 1/2 cup sugar, walnuts and melted butter.
  • In a medium bowl, combine flour, baking powder and baking soda.
  • In a large bowl, using and electric mixer set on medium speed, beat 1/2 cup butter and remaining sugar until light and fluffy, about 2 minutes.
  • Add eggs; beat 30 seconds.
  • Add flour mixture, alternating with banana mixture; continue beating until mixture is smooth, about 1 minute longer.
  • Gently fold sugar-walnut mixture into batter.
  • Pour batter into prepared pan.
  • Bake cake until golden brown and a toothpick inserted in center comes out clean, 40-45 minutes.
  • Transfer the pan to a wire rack; cool slightly.
  • Making the topping:.
  • In a medium saucepan, heat half and half and pudding mix over medium heat, whicking constantly, until mixture boils, 12-15 minutes.
  • Remove from heat; cover with plastic wrap.
  • Assembling the cake:.
  • Turn cake onto serving platter.
  • Using a straw, poke holes into cake, about 1 inch apart and at least 1 inch deep.
  • Pour half the warm pudding slowly over cake, allowing it to fill the holes.
  • Smooth remaining pudding across top with a rubber spatula.
  • Let cake stand until pudding is set, about 10 minutes.
  • Arrange banana chips on top of the cake before serving.

Nutrition Facts : Calories 427.7, Fat 20.2, SaturatedFat 10.6, Cholesterol 78.6, Sodium 262.3, Carbohydrate 57.8, Fiber 2, Sugar 32.4, Protein 6.1

LAYERED BANANA CHOCOLATE PUDDING



Layered Banana Chocolate Pudding image

Anyone who likes bananas will love this layered pudding treat that gets its start with a convenient boxed pudding mix.-Kris Lehman

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 6

1-3/4 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
24 vanilla wafers
2 large firm bananas
1 carton (8 ounces) frozen whipped topping, thawed
Grated chocolate, optional

Steps:

  • In a large bowl, whisk the milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Arrange half of the vanilla wafers in a 1-qt. bowl., Top with half of the pudding, bananas and whipped topping. Repeat layers. Cover and refrigerate for 3 hours. Garnish with grated chocolate if desired.

Nutrition Facts :

2-LAYER CHOCOLATE-BANANA PUDDING CAKE



2-Layer Chocolate-Banana Pudding Cake image

I came up with this as an alternative to bring the same banana pudding to a family gathering when the kids were wanting chocolate cake. Every time I make it there is never any left. I hope you enjoy it as much as we do.

Provided by KeshaS

Categories     Chocolate Cake

Time 1h20m

Yield 12

Number Of Ingredients 11

1 (15.25 ounce) package devil's food cake mix (such as Duncan Hines®)
1 ¼ cups water
3 large eggs
1 tablespoon vegetable oil
1 (8 ounce) container frozen chocolate whipped topping, thawed
2 ½ cups milk, divided
¼ cup powdered sugar
1 (3.4 ounce) package instant banana cream pudding mix
1 (3.4 ounce) package instant chocolate pudding mix
5 medium bananas, sliced
½ (11 ounce) box vanilla wafer cookies (such as Nilla®)

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease two 9-inch round cake pans.
  • Mix cake mix, water, eggs, and oil until smooth. Pour 1/2 of the mixture into each prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
  • While the cake layers are cooling, combine whipped topping, 1 cup milk, powdered sugar, 1/2 of the banana cream pudding mix, and 1/2 of the chocolate pudding mix in a bowl; mix until thoroughly combined. Mix remaining 1 1/2 cups milk and banana cream pudding mix in another bowl until smooth. Place both bowls in the refrigerator for at least 5 minutes. Save remaining chocolate pudding mix for another use.
  • Slice the tops of the cooled cake layers to make them level. Place one layer on a serving platter. Top with a single layer of banana slices arranged in a circular pattern, completely covering the cake. Spread a 1/4-inch layer of banana cream pudding on top, then repeat with another circular layer of banana slices.
  • Place the second cake layer on top. Frost the top and sides of the cake with the whipped topping mixture.
  • Decorate cake as desired with vanilla wafer cookies and remaining banana slices. I like to stand cookies around the cake bottom, top the cake with bananas, and sprinkle crushed cookies over top. Slice and enjoy immediately or refrigerate until ready to eat.

Nutrition Facts : Calories 436.8 calories, Carbohydrate 69.4 g, Cholesterol 57.7 mg, Fat 14.4 g, Fiber 2 g, Protein 7.4 g, SaturatedFat 7 g, Sodium 578.8 mg, Sugar 40.4 g

CHOCOLATE-BANANA PUDDING DESSERT



Chocolate-Banana Pudding Dessert image

A delicious chocolate-banana pudding dessert the whole family will love.

Provided by DLeask

Categories     Chocolate Pudding

Time 1h20m

Yield 10

Number Of Ingredients 9

1 ⅓ cups graham cracker crumbs
¼ cup white sugar
⅓ cup unsalted butter, melted
4 cups cold milk, divided
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant banana pudding mix
3 medium bananas, sliced
1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 tablespoon chopped pecans, or to taste

Steps:

  • Mix graham cracker crumbs, sugar, and melted butter in a medium bowl. Firmly press mixture into the bottom of a 7x11-inch glass baking dish.
  • Whisk 2 cups cold milk and chocolate pudding mix in a bowl for 2 minutes. Whisk remaining cold milk with banana pudding mix in another bowl for 2 minutes. Place both bowls in the refrigerator and allow to thicken slightly, about 5 minutes.
  • Remove puddings from the refrigerator. Evenly spread chocolate pudding over the graham cracker crust. Layer with banana slices and spread banana pudding over top. Top with frozen whipped topping and sprinkle with pecans. Refrigerate for 1 hour before serving.

Nutrition Facts : Calories 376 calories, Carbohydrate 52.4 g, Cholesterol 24.1 mg, Fat 15.7 g, Fiber 1.7 g, Protein 4.8 g, SaturatedFat 11.1 g, Sodium 409.5 mg, Sugar 35.9 g

5-LAYER CHOCOLATE BANANA PUDDING PIE



5-Layer Chocolate Banana Pudding Pie image

This is a make-ahead icebox dessert. Banana pudding is a southern classic. This recipe takes it to a new level by making it into a pie and adding decadent chocolate layer.

Provided by HomeCookinMan

Time 4h35m

Yield 24

Number Of Ingredients 15

1 cup crushed pretzels
4 ounces vanilla wafer cookies, or as needed
2 tablespoons brown sugar
4 tablespoons unsalted butter, melted
½ cup heavy whipping cream
6 (1 ounce) squares semisweet chocolate, chopped
1 (8 ounce) package cream cheese, softened
½ cup powdered sugar
1 ½ cups heavy whipping cream
5 medium bananas, or more as needed
3 cups milk
2 (3.4 ounce) packages instant vanilla pudding mix
1 cup heavy whipping cream
½ cup powdered sugar
1 tablespoon grated semisweet chocolate, or to taste

Steps:

  • Prepare crust: combine pretzels, cookies, and brown sugar in the bowl of a food processor; pulse until blended. Drizzle in melted butter slowly, and pulse to combine. Press firmly into the bottom of a 9x13-inch dish.
  • Prepare chocolate ganache: heat cream in the microwave in 1-minute increments until boiling. Add chocolate and whisk until combined and melted. Spread ganache over the crust and place in the refrigerator until needed.
  • Prepare cream cheese layer: mix cream cheese, powdered sugar, and a small amount of cream in a bowl with a wire whisk to add air to the cream cheese. Add remaining cream and mix until well whipped; spread over the crust.
  • Slice bananas lengthwise, then cut in half. Arrange over the cream cheese mixture and return to the refrigerator.
  • Prepare pudding layer: Whisk milk and pudding mix in a bowl until pudding begins to set, 3 to 4 minutes. Spoon over the bananas and return to the refrigerator.
  • Prepare topping: beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add powdered sugar gradually, continuing to beat until soft peaks form. Spread on top of pudding layer and sprinkle with grated chocolate.
  • Chill in the refrigerator for at least 4 hours or overnight before slicing and serving.

Nutrition Facts : Calories 316 calories, Carbohydrate 32.2 g, Cholesterol 58.6 mg, Fat 20.3 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 12.1 g, Sodium 241.3 mg, Sugar 20.4 g

CHOCOLATE BANANA ICEBOX CAKE



Chocolate Banana Icebox Cake image

Banana pudding with a twist, this icebox cake embraces chocolate wafers instead of the classic vanilla. After a bit of time in the fridge, the cookies soften into thin layers of chocolate cake. Add some mini chocolate chips to the vanilla custard, if you like, but be sure to cover the bananas completely to keep them from oxidizing. This pudding is best the day it's made, or up to 24 hours later - but it's so delicious that it may not last that long.

Provided by Samantha Seneviratne

Categories     snack, cakes, dessert

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 12

3/4 cup/150 grams granulated sugar
1/4 cup/30 grams cornstarch
1/2 teaspoon kosher salt
3 cups/710 milliliters whole milk
6 large egg yolks
2 teaspoons pure vanilla extract
3/4 cup/175 milliliters cold heavy cream
45 thin, round chocolate wafers (from 1 9-ounce/255-gram package)
4 large ripe bananas
1 1/2 cups/355 milliliters cold heavy cream
2 tablespoons confectioners' sugar
Cocoa powder

Steps:

  • Place a fine-mesh sieve over a medium bowl, and set it aside.
  • In a medium saucepan, whisk together the sugar, cornstarch and salt. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks. Heat the mixture over medium, stirring constantly, until it has thickened and just come to a low boil, about 4 to 5 minutes. Continue to cook the custard while whisking for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Stir in the vanilla.
  • Chill the custard until it reaches room temperature or colder, about 1 1/2 hours. (To speed the process, you can spread the custard into an even layer on a rimmed baking sheet. Stir often until the custard has cooled, about 10 minutes. Transfer the custard back to the medium bowl.)
  • Whip the 3/4 cup heavy cream to stiff peaks. Fold the cream into the custard.
  • Add about 1/2 cup of custard to the bottom of a 2-quart serving dish, spreading it in an even layer. Top with a layer of cookies (about 15), breaking them as needed to fit the edges. Slice the bananas 1/4-inch thick, and top the cookies with a layer of bananas.
  • Dollop 1/3 of the remaining custard on top of the bananas and, using an offset spatula, gently spread it into an even layer until the bananas are completely covered. Repeat the layering of cookies, bananas and custard two more times, finishing with custard.
  • Cover with plastic wrap and chill until the custard is cold and the cookies have softened, at least 4 hours or up to 24 hours.
  • To serve, whip the 1 1/2 cups heavy cream and confectioners' sugar to medium-stiff peaks. Top the pudding with the whipped cream, and sprinkle with cocoa powder, dusting it through a fine-mesh sieve. Serve cold.

DOUBLE-BANANA PUDDING CAKE



Double-Banana Pudding Cake image

Enjoy this delectable Double-Banana Pudding Cake. Bananas, walnuts and vanilla pudding combine to create show-stopping Double-Banana Pudding Cake.

Provided by My Food and Family

Categories     Home

Time 1h35m

Yield 16 servings

Number Of Ingredients 7

1 pkg. (2-layer size) yellow cake mix
1-1/2 cups mashed fully ripe bananas (about 3), divided
1/2 cup chopped walnuts
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
1/4 cup water
2 Tbsp. powdered sugar

Steps:

  • Heat oven to 350ºF.
  • Prepare cake batter as directed on package; stir in 1/2 cup bananas and nuts. Pour into 13x9-inch baking dish sprayed with cooking spray.
  • Beat pudding mixes, milk and water in medium bowl with whisk 2 min.; stir in remaining bananas. Pour over batter in dish; place on baking sheet.
  • Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with sugar. Serve warm.

Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 35 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

Tips:

  • Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cake will be.
  • Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake in a preheated oven: This will help the cake rise evenly.
  • Let the cake cool completely before frosting it: This will help the frosting set properly.
  • Use a serrated knife to cut the cake: This will help prevent the cake from crumbling.

Conclusion:

This two-layer chocolate banana pudding cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist chocolate cake layers and creamy banana pudding filling, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this two-layer chocolate banana pudding cake a try. You won't be disappointed!

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