I was about to make a chocolate cake, when I noticed didn’t have the amount of butter the recipe required. Noticing I have three very ripe bananas in the kitchen, I thought the bananas could act as a butter substitute, while also add their unique flavor to the cake. The result was a rich and moist cake – definitely a keeper.
Try it and see for yourself.
Makes: 24 squares
Prep time: 30 minutes
Baking time: 35 minutes
For the cake:
3 oz (85 grams) 70% bitter-sweet chocolate
1 cup heavy cream
¼ cup cocoa powder
3 medium very ripe bananas (11oz, 300 grams)
1 cup brown sugar
½ cup white sugar
2 ½ cups flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
½ cup mini dark chocolate chips
For the glaze:
4 Tbs milk
4 Tbs sugar
4 Tbs cocoa powder
4 Tbs (2 oz, 60 grams) butter, at room temperature
1. Preheat the oven to 350F (175C). Line a 12” x 8” (20.5cm x 30cm) pan with baking paper.
2. Place the chocolate in a bowl. Bring the heavy cream to almost boil and add to the chocolate. Let sit for a minute and mix well. Add the cocoa powder and mix again. Keep at room temperature.
3. Mash the bananas in the mixer. Add the eggs and the sugars and blend on medium speed. Stop and scrape the sides and add the chocolate mix. Mix on medium-low speed. Add the flour, baking powder, baking soda and salt and mix to an even batter. Do not over mix. Add the chocolate chips and mix briefly.
4. Add the batter to the pan and bake for 35 minutes, or until a toothpick inserted to the center of the cake comes out clean. Transfer the cake to a rack and let cool to room temperature.
5. Meanwhile, prepare the glaze: mix the milk, sugar and cocoa powder in a small pot and cook on low heat until the milk is warm. Mix well and add the butter. Cook for about 2 minutes, until an even glaze is formed. Let sit until the glaze is at room temperature and thickens a bit. With a spoon, spread a thin layer of the glaze all over the cake. Wait about a minute to let it set a bit and then spread the rest of the glaze. Let the glaze set before cutting.