‘leftovers’ choc banana cake


They were last minute arrangements. We were having people over for morning tea. I didn’t have a thing in the house to serve and only two hours until the guests arrived. That’s what makes small cakes great: they are quick to bake, quick to cool and easy to serve.

But what to make?

I had one banana that desperately needed using up – but not enough for a banana cake. I had yoghurt getting close to its used-by date – but not enough for a yoghurt cake. I had cream that needed finishing before it went bad. And plain chocolate? Plain boring. So this was my creation: banana, choc, yoghurt cake with cream filling. And the taste?

Yum, yum, yum.

This is the great thing about having a decently stocked pantry: lots of options and always a means of using up food and avoiding waste. The other option could have been to rush out and buy a cake, but that would have meant more money spent and the banana and the yoghurt possibly going to waste.


125g butter, softened

1/2 cup raw sugar

1/4 cup brown sugar

1 banana, mashed

1 tsp vanilla

2 eggs

2 cups self-raising flour

1/3 cup cocoa

1 tsp baking powder

3/4 cup yoghurt


1/2 cup cream

1 – 2 tsp icing sugar (optional)

icing sugar for dusting


  1. Preheat oven to 180°C. Grease 12 capacity muffin or cup cake tins.
  2. Cream butter and sugar by beating the butter until soft and light then beat in the sugar until well incorporated.
  3. Beat in the banana, vanilla and eggs.
  4. Sift together the flour, cocoa and baking powder and mix into the banana mix. Stir in yoghurt until well combined.
  5. Spoon mixture into muffins tins, smoothing the top of the mixture. Bake for 15 – 20 minutes or until cooked through. Turn onto wire racks and leave to cool.
  6. Beat cream and icing sugar (if using) until soft peaks form. Cut circles out of the centre of the cup cakes and fill with the cream. Cut circles in half and place back into the cream as shown above in the picture.
  7. Dust with icing sugar and serve. Makes 12.

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  1. says

    I recieved a phone call on Saturday, (just as I’d got out of bed) that we were to have visitors for the day. I took it all in my stride as I keep a good stockpile.

    Scones and a carrot cake were whipped up in no time. I’d made chilli chicken and corn fritters a few days before and had popped them into the freezer for some easy lunches, so they came in very handy with salad for lunch. We had a bbq for dinner as I always have a very well stocked meat supply because I buy in bulk.
    Easy peasy! No panic buying, no supermarket and no impulse bins!!! lol!
    A wonderful day was had by all. Maa.

  2. Maureen says

    You don,t just need a stocked pantry, you need imagination and talent to be able to take a recipe alter it and come out with a tasty cake.
    Thats where I fall at the first hurdle.

  3. says

    Nifty recipe, will definitely try. My standby is refrigerator biscuits for morning/afternoon teas. And I get the chance to say ‘yes, I just cooked them this morning:)’.

  4. Fiona says

    If you have a left over banana that is past eating fresh, but not enough to make a banana cake just put it in the freezer. With the skins on they keep well (the skins go black but that is all) and when you have 2 or 3 you can make your cake.

  5. says

    I have the luxury of not telling you about all my failures ;) . I think that’s the reason they invented trifle!

    I don’t know why, but I’ve never had success with freezing banana. I think I may have left them way too long before thinking of freezing them.