Chocolate Banana Cake

When I was about to prepare a chocolate cake, I realized I didn’t have the amount of butter the recipe required. Noticing I have three 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 “trick” worked beautifully, and the result was the following decadently rich and moist cake. Adding a luscious chocolate glaze on top, made it even richer and tastier.  Try it and enjoy.

Makes: 24
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 L eggs
1 cup brown sugar
½ cup white sugar
2½ 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 it to the chocolate. Let sit for a minute and mix well. Add the cocoa powder and mix again. Keep in a warm place until using.

3. Place the bananas in a mixer bowl, and mash them with the mixing hook on low speed. Add the eggs and the white and brown sugar, and blend well 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. Pour the batter into the pan and bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place the cake on 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 over low heat, until the milk is warm. Mix well and add the butter. Cook for about 2 minutes, mixing, 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.