Chocolate Banana Cake
Recipe by Silvia Baldini — When life gives you too many bananas you make gooey chocolate, coconut and rum cake. 20 minutes to make, one hour to bake. Eat warm out of the oven with a large scoop of bourbon vanilla ice cream or caramel crunch would be nice too.
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Chocolate Banana Cake
Recipe by Silvia Baldini — When life gives you too many bananas you make gooey chocolate, coconut and rum cake. 20 minutes to make, one hour to bake. Eat warm out of the oven with a large scoop of bourbon vanilla ice cream or caramel crunch would be nice too.
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| Servings | Prep Time |
| 8/10people | 25minutes |
| Cook Time |
| 1 plus 10mhour |
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Ingredients
Cake
- 2/3cup plus one tablespoon milk160 ml
- 2tsp lemon juice
- 1 1/2cup mashed ripe bananas4 bananas with brown spots
- 2cups all-purpose flour300g
- 1/2cup shredded desiccated coconut50g
- 2tsp baking powder
- 1/2tsp bicarbonate (baking) soda
- 1/4tsp salt
- 1 1/4stick unsalted butter softened150g
- 1 1/4cup caster granulated sugar225g
- 1/2tsp vanilla extract
- 2tablespoons rumoptional
- 3large eggs
- 3 1/2oz dark chocolate finally chopped100g
Frosting
- 7oz dark chocolate200g broken in to pieces
- 3/4cup icing confectioner sugar160g
- 1/2cup sour cream225ml
Instructions
Cake
- Heat the oven to 150c/325f Butter a 9 1/2 inch-24cm spring form cake pan and line with baking parchment.
- Place the milk and lemon in a bowl and let stand for 10 minutes to sour the milk, then stir in the mashed bananas.
- Stir together flour, desiccated coconut, baking powder and baking soda with the salt. With a stand in mixer or by hand, beat together butter, sugar and vanilla until light and fluffy. Beat eggs one at the time. Add the Rum if using. Add one-third of the flour mix to the creamed mixture and gently beat in. Add one-third of the banana mixture and gently beat in. Alternately add the remaining flour and banana until combined. Gently fold in the chocolate. Spread the batter over the base of the lined spring form.
- Bake for 1 hour and 10 minutes, until the sides have pulled away from the spring form. Transfer to a wire rack and leave to cool for 15 minutes before turning out on the rack and leaving to cool completely.
Frosting/ Optional
- Melt the chocolate in a bowl over a pan of simmering water. Stir until smoothly combined. Cool slightly. Gradually beat in the icing sugar. Stir in the sour cream until thick, smooth and glossy. Use immediately.
Recipe Notes
The frosting is very good and very festive but not necessary. I like this cake plain most of the times.
You can substitute half of the dark chocolate with the same amount of white chocolate for a truly decadent treat.
Use good quality chocolate it makes a difference.
The bananas need to be very ripe with brown speckled skins to achieve perfect flavor and texture.