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  1. Preheat the oven to 180°C (gas: level 2-3, fan: 160°C). Butter two baking tins (ø 18 cm), weigh all ingredients and set aside. Using a hand mixer, cream the butter with the sugar. Add the molasses, vanilla baking, eggs followed by the bananas and buttermilk.

  2. Combine the flour, cornstarch, baking soda, baking powder, and salt and fold in until just combined. Fold the melted couverture into the banana mixture, being careful not to over-stir. The color contrast between the banana mixture and the chocolate should remain visible.

  3. Pour the mixture evenly into the prepared molds and bake for 35 to 40 minutes. Allow to cool for 10 minutes before transferring the cakes to a wire rack to cool.

  4. Now the white frosting is prepared: carefully melt the white couverture according to the instructions on the packet. Put the cold cream cheese in a bowl and beat it a little with the hand mixer. Add the warm couverture in 3 batches, beating well after each addition before adding the next.

  5. Slowly add the butter and lemon juice and continue beating, scraping the sides of the bowl if necessary.

  6. Assemble the cake: Follow the instructions for cutting out (template at Spread the top of the cake first, then work your way down the sides. I like to use chocolate hearts for the eyes, the nose, the collar and the paws. Let your imagination run wild: it's so much fun!

Tips and tricks:

Be careful when you melt the white couverture - it burns easily even at low temperatures because of its sugar content. Please do not use a microwave here, but use a water bath: melt the white couverture in a bowl over warm water (approx. 35-40 °C). Stir to melt it: voilà!


Two 18cm diameter baking pans

Preparation 55 min. (plus baking and cooling time)

Baking time 35-40 minutes


  • 135g softened butter

  • 180 grams of sugar

  • 1 teaspoon dark beet syrup

  • 1 packet of vanilla baking

  • 2 eggs

  • 2 ripe bananas, mashed well (250ml)

  • 100ml buttermilk

  • 260g flour

  • 70g cornstarch

  • 3/4 tsp baking soda

  • 3/4 tsp baking powder

  • 1/4 tsp salt

  • 150g couverture dark chips

  • 150g white couverture

  • 200g cool cream cheese

  • 125g softened butter

  • 1 tbsp lemon juice

  • 1 box of Schwartau chocolate decoration hearts

  • 1 box of Schwartau sugar colored writing

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