I love the combination of chocolate and banana. This cake is soft, moist, fragrant and best serve chilled. Can be kept in the refrigerator for 3-5 days and still taste good and remain soft and moist all times.
If you like a more chocolatey cake, you may try out a similar recipe that I used to make my birthday cake in 2016. << Chocolate Banana Moist Sponge Cake aka Ogura Cake with Dark Chocolate Ganache Frosting >>
|Banana Moist Sponge Cake/ Banana Ogura Cake|
Made with brown sugar, without chocolate layer.
Photo updated: May 2019
Recipe adapted from here.
1 tbsp Cocoa Powder 无糖可可粉 1汤匙
7. Reserve 2 tbsp of chocolate batter. Pour the remaining chocolate batter onto the first layer. Gently tap the cake tin on worktop to release trapped air.
9. Use the reserved chocolate batter to make some pattern on top of the cake.
If you're using hot stamp tools, you may use up all chocolate batter and skip step 9.
|Made a customised stamp with my son's name, use it together with the pooh stamp,|
turned these cakes into cute and lovely cakes.
Choose standard designs from the templates HERE or make your own customised designs/ logo.