Chocolate banana cake


Pin ItRipebananas sitting on the counter means it is time to bake. Often times I makebanana bread which is perfect in themornings with yogurt và fresh fruit. But when I want a delicious & quickweekday dessert, this Chocolate Banana Cake is what I turn to. This recipe is oneI adapted fromCanadian Jane Rodmell"s Best Summer Weekends Cookbook. It combines the sweetness of ripe mashed bananas with cocoa powder. Wonderful plain, but even better when frosted with a smooth & creamy Chocolate Ganache.This would also be the perfect snacking cake for family gatherings as it feeds up khổng lồ 16 people.
Chocolate Banana Cake is a snap khổng lồ put together. Fifteen minutes is about all you need. It is more lượt thích a quick bread in that you bởi vì not use a mixer, just two bowls. One for the dry ingredients & one for the wet ingredients. The two are then mixed together và you are done. The fat is in liquid form, which gives the cake a wonderful moist texture and tender crumb that keeps the cake soft even when refrigerated.As far as the type of oil lớn use in this cake, you can use canola, safflower, vegetable, or corn. As I said above, the frosting is a Chocolate Ganache, which is a French term referring to lớn a rich & smooth mixture of chopped semi sweet or bittersweet chocolate and heavy cream. While it is often poured over acake or torte for a smooth và shiny glaze, this time it is whipped so it becomes a thick và spreadable frosting.

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Chocolate Banana Cake: Preheat your oven to lớn 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Line the bottom of the pan with parchment paper.

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In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, và sugar.

In another large bowl,whisk the eggs. Then stir in the mashed bananas, water (or coffee), milk, oil, & vanilla extract. địa chỉ the wet ingredients lớn thedry ingredients and stir, or whisk,until combined. (The batter is quite thin.) Pour the batterinto the prepared pan và bakefor about 35to 40 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove from oven and letcool on a wire rack. When completely cooled, frost with the Ganache.

Ganache: Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream và butter in a medium sized saucepan over medium heat(can also be heated in the microwave).Bring just lớn a boil.Immediatelypour the boiling cream over the chocolate & allow lớn stand for a few minutes. Stiruntil smooth, then let stand at room temperature until the Ganache has completely cooled (can also place in the refrigerator). Then with a hand mixer or wire whisk beat until soft andfluffy. Spread the Ganache on the đứng top of the cake.

Serves about 14 - 16 people.

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Chocolate Banana Cake:

1 ba phần tư cups (230 grams) all-purpose flour

3/4 cup (75 grams) unsweetened cocoa powder (regular unsweetened or Dutch-processed)

1 một nửa teaspoons (6 grams) baking powder

1 1/2 teaspoons (6 grams) baking soda

1/2 teaspoon (2 grams) salt

1 3 phần tư cups (350 grams) granulated trắng sugar

2 large eggs, at room temperature

1 cup (250 grams) mashed ripe bananas (about 2 large bananas)

1 cup (240 ml) filtered water or coffee, at room temperature

1/2 cup (120 ml) milk, at room temperature

1/2 cup (120 ml) corn, vegetable, safflower or canola oil

1 1/2 teaspoons (6 grams) pure vanilla extract

Chocolate Ganache:

8 ounces (225 grams) semisweet or bittersweet chocolate, cut into small pieces

3 phần tư cup (180 ml) heavy whipping cream (cream with a 35-40% butterfat content)

1 tablespoon (14 grams) butter, cut into small pieces


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