Sunday, March 28, 2010



Ripe bananas still on the counter means it is time to bake. Oftentimes I take banana bread which is perfect in the sunrises with yogurt and fresh fruit. But when I desire a delicious and quick weekday dessert this Cocoa Banana Cake is what I turn to. This recipe is one I adapted from Canadian Jane Rodmell's Best Summer Weekends Cookbook. It is lovely. It compounds the sweetness of ripe mashed bananas with chocolate powder and to make it even more than chocolately, the cake is frosted with a smooth and creamy Chocolate Ganache. This would also be the perfect cake for family gathers as it feeds up to xvi individuals.


  • 2 cups (400 grams) granulated clean sugar

  • one 3/4 cupfuls (245 grams) all-purpose flour

  • 3/4 cup (75 grams) unsugared chocolate powder (regular or Dutch-processed)

  • one 1/2 teaspoons baking powder

  • 1 1/2 teaspoons baking soda

  • 1/2 teaspoon salt

  • 2 great eggs

  • 1 cup mashed ripe bananas (about two medium sized bananas)

  • 1 cup (240 ml) warm water

  • 1/2 cup (120 ml) milk

  • 1/2 cup (120 ml) corn, safflower or canola oil (or other flavorless oil)

  • 1 1/2 teaspoons pure vanilla extract

  • Cocoa Ganache Frosting:

  • 8 oz. (227 grams) tasty or bitter chocolate, cut into small bits

  • 3/4 cup (180 ml) heavy beating cream

  • 1 tablespoonful (14 grams) unsalted butter


Chocolate Banana Cake: Preheat oven to 350 levels F (180 degrees C) & set rack in the center of the oven. Butter, or spraying with a not stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Put aside.

Step 1:

In a large bowl whisk together the refined sugar, flour, cocoa powder, baking powder, baking soda, & salt. Set aside.

Step 2:

In another great bowl, whisk together the eggs, mashed bananas, H2O, milk, oil, & 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 entered in the central of the cake comes out clean.

Step 3:

Withdraw from oven and let cool on a wire rack. When completely cooled down, frost with the Ganache.

Step 4:

Ganache: Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium size saucepan over medium heat (can as well be heated in the microwave). Take just to a boil. Immediately pour the boiling cream up the chocolate and allow to stand for 5 minutes. Stir until smooth. When Ganache has totally cooled, beat until soft and fluffy.

Step 5:

Then spread the frosting on top of the cake. Can garnish with dried banana chips.


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