Nadine’s Banana Chocolate Chip Cake with Cream Cheese Icing and Roasted Rhubarb

Recipe by Nadine Scholtz
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Nadine's Banana Chocolate Chip Cake with Cream Cheese Icing and Roasted Rhubarb

Winning Viewer Recipe


3 ripe bananas mashed
3 Large eggs
¾ cup sugar
¾ cup oil
1tsp Vanilla extract
1 1/4 cups flour
2 tsp baking powder
¾ tsp bicarbonate of soda
½ tsp salt
100g chocolate chips

  1. Beat eggs in a mixer on high speed with a whisk beater and slowly add the sugar until it has increased in size and is pale in colour.
  2. Change over to the standard beater and pour in the oil and vanilla and mix until incorporated.
  3. Sift the flour, baking powder, bicarb and salt together in a bowl and slowly add this to the mixer with the mashed banana and chocolate chips.
  4. Mix until incorporated, but do not overmix. Fill 2 x 20cm tins and bake in a preheated oven on 170C.


230g cream cheese
125g unsalted butter, room temperature, cut into cubes
500g icing sugar
1 tsp vanilla extract

  1. Prepare the cream cheese icing by whipping the butter until it lightens, add icing sugar and vanilla essence and when it comes together, on a very low speed, add the cream cheese until it is incorporated.

Roasted Rhubarb

400g rhubarb
3 Tbsp caster sugar

  1. Choosing the reddest part of your rhubarb and cut into 4-5cm pieces.
    Put into a bowl and rinse, do not dry the rhubarb.
    Add the caster sugar to the bowl.
    Transfer to baking dish large enough for a single layer of rhubarb.
    Bake on 200C for 20-25min until soft.