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Chocolate Banana Kugelhopf Cake

A Choc-Banana combination, light and fluffy!

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Chocolate Banana Kugelhopf Cake

A bundt tin or a chiffon cake mould can be used for this recipe.

Prep. Time
20 min
Cook Time
45 min
Total Time
65 min

Plain Flour                         50g
Almond Meal                     50g
Baking Powder              1/4tsp
Dark Chocolate Chips      55g
Caster Sugar                      30g
Egg Yolks                             2
Banana                             120g
Lemon Juice                    1tsp
Rind of 1 Lemon

Egg Whites                        2
Caster Sugar                    30g


1. Mashed banana with 1 teaspoon of lemon juice and set aside.
2. Whisk egg yolk together with lemon rind and caster sugar till thick and creamy till mixture leaves a thick ribbon-like trail when beaters are lifted.
3. Next whisk cold egg whites till foamy, gradually add in sugar and continue to beat until stiff peak.
4. Stir half portion of the sieved flour mixture into the yolk batter till combined before folding in half portion of the egg whites to loosen the mixture.
5. Repeat the flour and egg whites sequence as mentioned on step 4.
6. Lastly stir in mashed banana until batter is well combined.
7. Fill a 16cm greased kugelhopf pan with 1/3 of the batter follow by some chocolate chips
on top; repeat the sequence till all batter is used up.
8. Bake cake in preheated 180°C oven for 45 minutes or until a skewer inserted in the centre and comes out clean.
9. Leave the whole cake tin on cooling rack for another 10 minutes before unmoulding it to cool completely.


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