Chocolate Banana Cake
This combines the sweetness of ripe mashed bananas with cocoa powder
and to make it even more chocolately, the cake is frosted with a smooth and
creamy Chocolate Ganache. This would also be the perfect cake for family
gatherings as it feeds up to 16 people.
Chocolate Banana Cake is a snap to put together. Fifteen minutes is
about all you need. It is more like
a quick bread in that you do not use a mixer, just two bowls - One for the dry
ingredients and one for the wet ingredients. The two are then mixed together. 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 to use in this cake, you may use
canola, but safflower, vegetable, or corn oils are also good. The frosting is a Chocolate Ganache, which is a French term referring to a smooth mixture of
chopped chocolate and heavy cream. While it is often poured over a cake or
torte for a smooth and shiny glaze, this time it is whipped so it becomes a
nice thick and spreadable frosting.
How to Prepare:
·
Preheat oven to 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. Set
aside.
·
In a large bowl whisk
together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
Set aside.
·
In another large bowl,
whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir, or whisk, until
combined. You will notice that the batter is quite thin. Pour the batter into the
prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted
in the center of the cake comes out clean.
·
Remove from oven and let
cool 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 and butter in a medium sized saucepan over medium heat (can also be
heated in the microwave). Bring just to a boil. Immediately pour the
boiling cream over the chocolate and allow to stand for 5 minutes. Stir until
smooth. When Ganache has completely cooled, beat until soft and fluffy (I use a
wire whisk). Then spread the frosting on top of the cake. Can garnish with
dried banana chips.
Ingredients:
·
2 cups (400 grams) granulated
white sugar
·
1 ¾ cups (245 grams)
all-purpose flour
·
¾ cup (75 grams)
unsweetened cocoa powder
·
1 ½ teaspoons baking
powder
·
1 ½ teaspoons baking
soda
·
½ teaspoon salt
·
2 large eggs
·
1 cup mashed ripe
bananas (about 2 medium sized bananas)
·
1 cup (240 ml) warm
water
·
½ cup (120 ml) milk
·
½ cup (120 ml) corn,
safflower or canola oil (or other flavorless oil)
·
1 ½ teaspoons pure vanilla
extract
Chocolate
Ganache Frosting:
·
8 ounces (227 grams) semisweet
or bittersweet chocolate, cut into small pieces
·
¾ cup (180 ml) heavy whipping cream
·
1 tablespoon (14 grams)
unsalted butter
Nutrition Information: Per
serving Calories: 117 Carbohydrates: 23g Fat: 3g Saturated
Fat: 2g Monounsaturated Fat: 0g Protein: 2g Cholesterol: 0mg
Dietary Fiber: 2g Potassium: 277mg Sodium: 14mg
Serves 16 people. Prep Time: 15 minutes
Total Time: 15 minutes Level: Easy
Meets These Guidelines: Healthy Weight
Heart Healthy Low Sodium Low Cholesterol
Low Sat Fat Low
Calorie