• Preparation Time 20 minutes
  • Baking Time 30 minutes
  • Makes 16 servings
  • Freezing Excellent (Cake Only)


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 cup brown sugar
  • ½ cup Canola or Vegetable Oil
  • 2 eggs
  • ½ cup plain yogurt
  • 4 ripe mashed bananas (about 1 ½ cups/375mL)
  • 1 tsp vanilla extract
  • 2 cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • 1 cup semi-sweet chocolate chips
  • Filling
  • 1 ½ cups whipping cream
  • 3 tbsp icing sugar
  • ¾ cup Smucker's® Pure Strawberry Jam
  • Garnish (optional)
  • ½ cup chopped banana chips
  • Cake

Serving Size: 16 servings


Serving Size: 16 servings

  • Preheat oven to 350ºF (180ºC). Grease two 8” (20cm) cake pans.
  • Beat brown sugar and oil in large mixing bowl until combined. Add eggs, one at a time, beating well after each addition. Beat in yogurt, mashed bananas and vanilla. Add next 3 ingredients and mix until combined. Stir in chocolate chips. Pour batter into prepared pans.
  • Bake in preheated oven 30 minutes or until a toothpick inserted in center of cakes comes out clean. Cool.
  • Filling: Whip cream in a large bowl until thick and cream holds its shape. Beat in icing sugar.
  • Assembly: Slice each cake in half, horizontally. Place 1 slice on serving dish, spread ¼ cup (50mL) jam over cake. Spread about 1 cup 250mL) whipped cream over layer. Repeat with remaining 2 layers. Place last layer on top. Ice top and sides with remaining whipped cream. Sprinkle chopped banana chips over top of cake. Refrigerate until ready to serve.


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