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“I have no clue where I got this recipe, but nobody in my family or church can get enough. The first time I made it, it was for my birthday dinner. I invited Mom, Pop, and Chris over and they loved it. My pop isn't crazy about cakes like this, but he ate two pieces. I took it to an eatin' meetin' and didn't get to bring home a crumb. You have to keep it in the refrigerator, so make room for it. It's also a very pretty cake.”
1hr 30mins

Ingredients Nutrition

  • CAKE
  • 1 (18 ounce) German chocolate cake mix
  • 1 cup ripe banana, sliced
  • 1 cup water
  • 13 cup oil
  • 3 eggs
  • 1 (16 ounce) can coconut pecan frosting
  • 14 cup banana, mashed
  • 1 (60 g) milk chocolate candy bars (I use Hershey's)


  1. Heat oven to 350 degrees.
  2. Grease and flour 13x9" pan or two 9" cake pans.
  3. In large bowl, combine cake mix, bananas, water, oil and eggs.
  4. Beat at low speed until moistened; beat 2 minutes at highest speed.
  5. Pour batter into prepared pan and bake for 30-40 minutes or until a toothpick comes out clean.
  6. Cool completely.
  7. In small bowl, combine frosting and mashed bananas.
  8. If making layers, use a small amount to fill and ice the cake with the rest.
  9. Either shave the chocolate bar into curls or melt and drizzle over the top of the cake.
  10. Store covered in refrigerator.

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