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Chocolate-Banana Torte


6 large ripe bananas 2 large eggs
1 cup granulated sugar 1/2 cup vegetable oil
2 tsp. vanilla extract, divided 1 1/4 cups all-purpose flour
1 tsp. baking soda 1/4 tsp. salt
1 1/4 cups mini semisweet chocolate morsels 1 c. whipping cream
Confectioners' sugar


  1. Heat oven to 350 degrees. Grease three 8 inch round cake pans; line bottoms with wax paper. Grease and flour pans.
  2. Mash 3 bananas in bowl. Stir in eggs, sugar, oil and 1 teaspoon vanilla. Stir in flour, baking soda and salt until blended. Stir in chocolate morsels; pour into pans.
  3. Bake 30 to 35 minutes until toothpick inserted in center of cake comes out clean. Cool 5 minutes in pan. Invert onto wire rack. Remove wax paper. Cool.
  4. Beat cream, 3 tablespoons confectioners' sugar and remaining 1 teaspoon vanilla to soft peaks. Reserve 1/3 cup whipped cream for top of cake. Chop 3 bananas, fold into remaining whipped cream. Place one cake layer on platter. Spread with half of banana cream. Repeat layering cake, crem and a final layer of cake. Sprinkle with confectioners' sugar. Top with reserved cream. Makes 12 servings.


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