Fudgy Banana Brownie Cake
A rich, fudgy banana brownie cake featuring ripe bananas, cocoa, and a sweet banana fudge topping, perfect for dessert lovers and family gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Spray a 12-cup fluted tube pan with vegetable cooking spray.
- In a blender, puree bananas to yield 1 1/2 cups.
- In a medium bowl, stir together bananas, corn syrup, buttermilk, vegetable oil, and vanilla extract.
- In a large mixer bowl, mix together flour, sugar, cocoa powder, ground cinnamon, baking soda, and salt.
- Add the banana mixture to the flour mixture and beat until well blended.
- In a small mixer bowl, beat egg whites until stiff, then fold a small amount into the batter. Fold in the remaining egg whites.
- Pour the batter into the prepared pan.
- Bake for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean.
- Cool for 10 minutes, then invert the cake onto a wire rack and cool completely.
- Place the cake on a serving plate.
- Pour banana fudge topping over the cooled cake.
Tips & Substitutions
For a richer flavor, try using brown sugar instead of white sugar. You can substitute the buttermilk with plain yogurt or a mixture of milk and vinegar if needed. To make the cake even fudgier, consider adding chocolate chips or nuts to the batter. Make sure to use extra ripe bananas for the best sweetness and moisture.
Serving Suggestions
This cake is delicious on its own, but you can serve it with a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Granny'S Breaded Tomatoes for a unique meal experience. Drizzle additional banana fudge topping over slices for an extra treat, or dust with powdered sugar before serving.
Storage & Reheating
Store any leftover Fudgy Banana Brownie Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Fudgy Banana Brownie Cake contains roughly 10 calories, with 0g protein, 1g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg whites?
Yes, you can use whole eggs instead of just egg whites. However, using only egg whites will give the cake a lighter texture. If you choose to use whole eggs, just be aware that the cake may be denser.
What can I use if I don’t have cocoa powder?
If you don’t have cocoa powder, you can substitute it with carob powder for a similar flavor profile. Alternatively, you can also use melted dark chocolate, but adjust the sugar in the recipe accordingly since it will be sweeter.
How do I know when the cake is done baking?
The cake is done when a wooden pick inserted in the center comes out clean or with a few moist crumbs. Start checking around the 45-minute mark to avoid overbaking, as each oven may vary slightly in temperature.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).