Banana chocolate cake Ronit Penso

Chocolate Banana Cake

Banana Chocolate cake Ronit PensoI 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
Ingredients:
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)
2 eggs
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.
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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.
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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.
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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.
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18 thoughts on “Chocolate Banana Cake

  1. ChgoJohn says:

    I admire you for the ability to improvise when baking a cake. I have no such skill and must follow the recipe verbatim for any chance of success. This cake you created sounds delicious, banana and chocolate being two flavors that “marry” so well. The only problem I see with the cake is that I can’t have a piece. :)

    Like

    • Tasty Eats Ronit Penso says:

      Thank you! I’m glad you like the idea and sorry technology is still not advanced enough to be able to treat you with an actual piece… :)
      I do like to improvise even in baking and enjoy developing recipes. Most times it works, as I follow some basic formulas. But other times it just doesn’t – guess that’s the reason bakers invented Rum Balls… :-)

      Like

  2. Cecile says:

    I agree – chocolate plus bananas – What’s not to like?
    And don’t you just LOVE it when you try something totally different – and it works out great?Thanks for following me… I’m gonna go “sign up” so I can also follow you. As they said at the very end of the movie Casablanca – “This could be the beginning of a beautiful friendship!” ; o )

    Like

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