Dessert Stefano Faita

Chocolate Banana Layer Cake

By In The Kitchen With Stefano Faita

Transform Chunky Chocolate Banana Bread into a quick layer cake with a yummy chocolate hazelnut frosting.

Yield: 10 to 12 servings


Chunky Chocolate Banana Bread
Butter and flour, as needed for greasing the loaf pan
2 cups flour
1 tsp. baking soda
Pinch salt
Pinch nutmeg, freshly grated
1/2 cup butter, room temperature
1 cup regular granulated sugar
1 egg
1-1/2 cups mashed ripe bananas, (about 3 medium)
1 tsp. vanilla or almond extract
1/2 cup finely chopped dates
About 3/4 cup chopped dark chocolate

Chocolate Hazelnut Frosting
1/2 cup chocolate hazelnut spread
3/4 cup whipping cream (35%)

Handful chopped hazelnuts, to garnish (optional)
Melted chocolate, to garnish (optional)


Chunky Chocolate Banana Bread
Preheat oven to 350 degrees F.

Butter and flour an 8-inch x 4-inch loaf pan or line with parchment paper. Set aside.

Combine flour, baking soda, salt and nutmeg. Set aside.

Cream butter and sugar with electric mixture until light and fluffy. Beat in egg until smooth and incorporated. Beat in mashed banana and vanilla until smooth. Stir in flour mixture, just until blended, it’s okay if some flour remains. Fold in dates and chocolate.

Scrape batter into prepared loaf pan. Bake until toothpick inserted in centre of bread, come out clean, about 1 hour. Let cool completely.


Chocolate Hazelnut Frosting
Whip cream with electric mixer until medium peaks form.

In another bowl, add chocolate hazelnut spread. Add a quarter of the whipped cream to chocolate hazelnut spread. Whip until incorporated. Add remaining whipped cream and whip until combined. Refrigerate frosting to firm up before using, about 45 minutes to 1 hour.


Cut cake horizontally into 3 layers. Fill middle layers with frosting. For easy slicing, let cake stand in fridge for an hour or put in freezer for 30 minutes. Garnish with a few chopped hazelnuts and drizzle with melted chocolate, if desired.