Yield: 6-8 servings
Time: 50 minutes
I love bananas and they always have a place in my fruit bowl. It only happens that they ripe too quickly in Florida. With my chouchou’s birthday approaching and knowing what the wish would be “I’d like a chocolate cake for my birthday”, so what’s a girl to do? I was looking for something special. A cake which would put those brown speckled bananas sitting on the counter to a good use. Well, what about a chocolate banana cake, amazingly moist, almost fudgy and sinfully chocolaty. On top of it a breeze to prepare. One look at it and you know why it did not last long!
Key here is to use high-quality baking chocolate with a cocoa content of 60% or more. I like to use the Dutch unsweetened cocoa powder, like the one from Droste – their motto is “De echte smaak van Chocolade”. Other brands I recommend are Ghirardelli and Scharffen Berger.
- 1 stick (115 g) unsalted butter, at room temperature
- 1 cup (225 g) sugar
- 2 large eggs
- 1 1/4 cups (340 g) all-purpose flour
- 1/4 cup (60 g) unsweetened Dutch-processed cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 medium ripe bananas (about 1 cup/225 g) mashed
- 1 tsp vanilla extract
- 3 ounces (85 g) semi-sweet chocolate (60-65% cacao) chips or chopped in small pieces
- 2 Tbsp unsalted butter
- 1 Tbsp milk
- 1 tsp rum (optional)
- 1/4cup (30 g) pecan halves, roasted
Preheat oven to 350ºF/180ºC. Butter and flour a loaf pan. In a mixer, cream butter and sugar until pale and fluffy. Add the eggs, one at a time. Beat well after adding each egg. Sift flour, unsweetened Dutch-processed cocoa powder, baking powder, baking soda, and salt together in a bowl. Add flour mixture to the butter-sugar mix, alternating it with the banana mash. Add the vanilla extract.
Pour batter into prepared pan and bake it for 40 minutes or until a skewer inserted in the middle of the cake comes out clean. Place cake pan on a rack and let it cool for 10 minutes before removing it from the pan. Set aside and allow to cool completely.
Meanwhile, place the semi-sweet chocolate chips in a bowl. Melt chocolate in the microwave. Let it cool a bit and add the butter. Beat it until smooth and shiny and allow to cool a bit longer. Add the milk and rum. Beat again to obtain a smooth consistency. If chocolate frosting seems too runny for spreading, place frost in the fridge for a couple of minutes until it has reached the consistency of your liking. Glaze the cake top and sides. Sprinkle with the roasted pecans.