Banana Earthquake Cake Recipe
This Banana Earthquake Cake Recipe delivers layers of moist banana cake, creamy sweetened cream cheese, melty chocolate chips, and a crunchy pecan coconut topping in every slice. The combination of textures and flavours creates a rich, indulgent dessert that satisfies both chocolate and fruit lovers.
Equipment
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Measuring cups and spoons
- 9×13-inch baking pan
- Spatula
- Saucepan or microwave safe bowl (for melting butter)
Ingredients
- 3 –4 ripe bananas mashed
- 1 box 15–18 oz yellow or spice cake mix
- Ingredients required for the cake mix typically eggs, oil, and water as directed on the box
- ½ cup 1 stick butter, melted
- ¾ cup chopped pecans or walnuts
- 1 cup sweetened shredded coconut
- 8 oz cream cheese softened
- 1 tsp vanilla extract
- 3 cups powdered sugar or brown sugar
- ¾ cup semi sweet chocolate chips
- ½ cup yogurt or sour cream
- ½ tsp salt
Instructions
Make The Topping
- Preheat your oven to 350°F (175°C). In a small saucepan or in the microwave, melt ½ cup of butter. Stir in chopped pecans and shredded coconut. Spread this mixture evenly across the bottom of a greased 9×13-inch baking pan.
Mix The Cake Batter
- In a large bowl, prepare the cake mix according to the box directions, adding eggs, oil, and water. Then mix in 2 cups of flour, ½ cup of yogurt or sour cream, ½ teaspoon of salt, and 3–4 mashed bananas. Stir until the batter is smooth and well combined.
Prepare The Cream Cheese Filling
- In a medium bowl, beat softened cream cheese with 1 teaspoon of vanilla extract until creamy. Gradually add powdered sugar, mixing until smooth. Fold in chocolate chips at the end.
Assemble The Cake
- Pour half of the banana batter over the nut and coconut layer in your pan. Drop spoonfuls of the cream cheese mixture evenly over the batter, then gently spread it with a spatula. Pour the remaining banana batter on top, trying to cover the cream cheese layer without fully mixing them together.
Bake The Cake
- Place the pan in the preheated oven and bake for 45–50 minutes. Check for doneness by inserting a toothpick in the center; it should come out mostly clean with just a few crumbs.
Cool And Serve
- Let the cake cool in the pan for 15–20 minutes. Slice and serve warm or at room temperature. For a nice finishing touch, sprinkle with powdered sugar or drizzle with melted chocolate.
Notes
Special Note: Use overripe bananas for maximum sweetness and moisture. Gently toast the coconut and nuts to enhance their flavor.