banana chocolate cake
December 28, 2011 § 8 Comments
A cross between a bread and cake. There are some who likes a banana loaf and some who adores it as a cake. I stand in between where it can be both. A streusel topping for breakfast; a rich dark chocolate icing for tea time; a drop of coconut ice cream for dessert; smeared with organic peanut butter for snack. It should compliment the moist texture and humble flavors.
I hardly pull a Nigella-Lawson recipe but this worked so brilliantly, there was a need to share and scream: yes, you are the banana chocolate cake I’ve been searching for!
No frills. Just a simple cake.
3/4 cup unsalted butter
1 cup sugar
pinch of salt
2 tsps vanilla extract
1 3/4 cup unbleached all-purpose flour
1/4 cup cocoa powder
1/2 tsp baking soda
1 1/2 tsps baking powder
2 tsp ground cinnamon
2/3 cup crème fraîche/sour cream
4 large bananas (1 1/2 cups), mashed
1 cup dark chocolate chips or chopped up chocolate chunks
1. Preheat the oven to 325F & grease a loaf pan or 8 inch cake pan. In an electrical mixing bowl with a paddle, cream sugar & butter along with salt and vanilla extract together. Then add the eggs, one by one and stop the mixer.
2. In a separate bowl, mix flour, cocoa powder, baking powder, baking soda & cinnamon until evenly combined. In another separate bowl, smashed banana and add crème fraîche or sour cream (depending on what you can find in the local grocery store).
3. On a low speed, fold in dry mix and scrap the sides & bottoms until completely creamed. Then add in banana-cream mixture and chocolate.
4. Pour mixture in prepared pan and bake for 35-40 minutes. Don’t look for golden brown here. It won’t happen. It will only burn. Use a knife or a cake tester, if it comes out clean, it’s done.