Chocolate Banana Cream Torte

Name: Chocolate Banana Cream Torte
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 10
Cuisine: German
Ingredients: 3 tablespoons Unsalted Butter, melted and cooled; 3 Large Eggs; 1/2 cup Granulated Sugar; 1 teaspoon Vanilla Extract; 3/4 cup All-Purpose Flour; 3 tablespoons Cornstarch; 2 tablespoons Unsweetened Cocoa Powder; 1 teaspoon Baking Powder; 1/4 teaspoon Fine Salt; 1 1/4 cups Heavy Cream, cold; 6 ounces Cream Cheese, softened; 1 cup Plain Greek Yogurt; 1/2 cup Powdered Sugar; 4 Ripe Bananas, sliced; 2 teaspoons Lemon Juice; 3 ounces Dark Chocolate, shaved

Finished chocolate banana cream torte with banana slices and chocolate shavings

Kimberly Wright

Published: July 28, 2026

Categories: Parties & Events, Dairy, German, Fruits, Cakes

Tags: Make-Ahead, Layer Cake, Chocolate Cake, Celebration Cake, German Dessert, Banana Cake, Cream Torte

Banana Cream Torte

A soft cocoa sponge layered with bananas, whipped cream cheese filling, and dark chocolate shavings for a chilled celebration cake.

Prep Time:45 minCook Time:25 minTotal Time:70 minServings:10Difficulty:Medium

This chocolate banana cream torte is built for the moment when a simple layer cake should feel a little more generous. The base is a tender cocoa sponge that stays light enough to support a cool cream filling without turning heavy.

Ripe bananas sit between the cake and the filling, giving each slice a clean fruit flavor and a soft texture against the chocolate. A small amount of lemon juice keeps the banana slices fresh while the cake chills.

The filling uses whipped cream, cream cheese, and Greek yogurt for a balance of richness and tang. It sets softly in the refrigerator, so the torte slices neatly but still tastes creamy rather than stiff.

Finish the cake with dark chocolate shavings just before serving. The torte is best after several hours of chilling, which gives the sponge time to settle and the banana flavor time to move through the cream.

Nutrition (per serving)

Calories:430 kcal

Protein:8 g

Carbs:43 g

Fat:26 g

Directions

1

Heat the oven to 350°F. Grease a 9-inch springform pan, line the bottom with parchment, and lightly flour the sides.
2

Beat the eggs, granulated sugar, and vanilla on high speed for 5 to 6 minutes, until thick, pale, and tripled in volume.
3

Whisk the flour, cornstarch, cocoa powder, baking powder, and salt in a separate bowl. Sift the dry mixture over the eggs in two additions, folding gently after each addition.
4

Fold in the melted butter just until no streaks remain. Scrape the batter into the pan and smooth the top without deflating it.
5

Bake for 22 to 25 minutes, until the cake springs back lightly and a toothpick comes out clean. Cool in the pan for 10 minutes, then unmold and cool completely.
6

Whip the cold cream to medium peaks. In another bowl, beat the cream cheese, Greek yogurt, and powdered sugar until smooth, then fold in the whipped cream.
7

Slice the cooled cake horizontally into two even layers. Toss the banana slices with lemon juice, then arrange most of them over the bottom cake layer.
8

Spread two-thirds of the cream filling over the bananas. Set the second cake layer on top and cover the top with the remaining cream.
9

Chill the torte for at least 3 hours. Before serving, top with the remaining banana slices and dark chocolate shavings, then slice with a warm clean knife.

Ingredients

Unsalted Butter, melted and cooled:3 tablespoons
Large Eggs:3
Granulated Sugar:1/2 cup
Vanilla Extract:1 teaspoon
All-Purpose Flour:3/4 cup
Cornstarch:3 tablespoons
Unsweetened Cocoa Powder:2 tablespoons
Baking Powder:1 teaspoon
Fine Salt:1/4 teaspoon
Heavy Cream, cold:1 1/4 cups
Cream Cheese, softened:6 ounces
Plain Greek Yogurt:1 cup
Powdered Sugar:1/2 cup
Ripe Bananas, sliced:4
Lemon Juice:2 teaspoons
Dark Chocolate, shaved:3 ounces

Tips & Notes

Use bananas that are yellow with a few brown spots; very soft bananas can make the filling wet.
For cleaner slices, chill the cake overnight and wipe the knife between cuts.
If the cake domes in the oven, trim the top lightly before layering.