This is my mom’s recipe and was probably our favorite thing to eat when we were growing up. These cakes are simple to make, they look cute and you can never go wrong with chocolate – banana combination. 
Chocolate banana meringue cakes
- Total Time: 2 hours
- Yield: 8 servings 1x
Description
These chocolate banana meringue cakes feature a crisp meringue base topped with a rich chocolate filling and fresh banana slices, creating a delightful combination of textures and flavors.
Ingredients
For the meringue base
- 5 egg whites
- pinch of salt
- 1 cup (250 g) sugar
For the filling
- 1 cup (200 g) butter
- 1 3/4 cups (200 g) powdered sugar
- 1 tbsp dark rum
- 7 oz (200 g) dark chocolate
- bananas
For the glaze
- 7 oz (200 g) dark chocolate
- 4 tbsp (60 ml) vegetable or sunflower oil
Instructions
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Gradually add the sugar, continuing to beat until the sugar is fully dissolved and the meringue is smooth and glossy.
- Spread the meringue onto the prepared baking sheet, forming small circles or nests.
- Bake in the preheated oven for about 1 1/2 hours, or until the meringues are dry and can be easily lifted from the parchment paper. Allow them to cool completely.
- For the filling, beat the butter and powdered sugar together until light and fluffy. Add the dark rum and melted dark chocolate, mixing until well combined.
- Peel and slice the bananas.
- To assemble, spread the chocolate filling over the cooled meringue bases, top with banana slices, and drizzle with chocolate glaze if desired.
Notes
- You can bake the meringues a few days in advance and store them in an airtight container.
- For a different flavor, substitute the dark rum with vanilla extract.
- Serve immediately after assembling to ensure the meringue stays crisp.
- If you prefer a more intense chocolate flavor, use a higher percentage dark chocolate.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 40
- Sodium: 50
- Fat: 18
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 50
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Frequently Asked Questions
Can I bake the meringue bases in advance?
Yes — the notes say you can bake the meringues a few days ahead and store them in an airtight container. The meringues bake low and slow at 250°F (120°C) for about 1½ hours until completely dry, which gives them good shelf stability before assembly.
Why do I need to serve these immediately after assembling?
The notes warn to serve immediately after assembling to ensure the meringue stays crisp. Once the chocolate-rum filling and fresh banana slices are spread on the bases, the moisture from the filling softens the meringue quickly, so assemble right before serving.
Can I leave out the rum in the filling?
Yes — the notes suggest substituting the 1 tablespoon of dark rum with vanilla extract for a different flavor. The filling is otherwise made from beaten butter, powdered sugar, and 7 oz melted dark chocolate, so a teaspoon of vanilla works well as a direct swap.
I am doing this for a school project and I was wondering exactly how many two baking trays makes. Thanks! I love this recipe and it is really helpful. ( =
This batch makes two baking trays
These look wonderful and me and my chefs were just wondering how many it serves? We are trying to serve 24 people. From The Chefs
It is very good to use simple ingrdients and make out wonderful things . May be we could do better recipes with less sugar more new research with coconut powder and nut flour.