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Chocolate Banana Cake

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Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 cup Dutch processed cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs, taken out of the fridge same time as butter
  • 2 1/2 cups mashed ripe bananas (about 6 medium)
  • 1 tablespoon vanilla extract
  • 1 cup sour cream
  • Ganache Frosting
  • 8 ounces bittersweet chocolate (do not exceed 61% cacao), chopped (In a pinch you can use semi sweet chocolate chips)
  • 1 cup heavy whipping cream

Details

Adapted from weekofmenus.blogspot.com

Preparation

Step 1

Position a rack in the center of the oven and preheat oven to 350. Grease and flour 9X13 pan. Set aside.
Sift together flour, cocoa powder, baking soda, and salt into a medium bowl. Set aside.
In the bowl of an electric mixer, using paddle attachment beat butter at medium speed until creamy, about 1 minutes. Gradually beat in the sugar and beat at high until well blended, about 2 minutes. At medium speed, beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Add the mashed bananas and vanilla extract and mix at low speed until blended. Add the flour mixture at low speed in three additions, alternating it with the sour cream in two additions. Avoid over mixing by using a spatula to mix the batter at the end.
Pour mixture into prepared 9X13 pan. Bake for 40 minutes until toothpick or tester in the center comes out cleanly. Allow cake to cool completely before frosting or pouring ganache.

Frosting:
Place chopped chocolate in medium bowl.
Bring cream just to boil in heavy medium saucepan. Pour over chocolate.
Let stand 1 minute, then stir until ganache is melted and smooth.
Let ganache stand at room temperature to cool about 15 minutes. Pour ganache over cooled cake. Allow chocolate to set up on cake for another 15 minutes.

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