Banana Chocolate Cake Recipe

Banana Chocolate Cake

The key to this recipe 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 ones from Droste, Ghirardelli, and Scharffen Berger.

Yield: 6-8 servings

Time: 50 minutes

Ingredients:

US MeasuresMetric

Cake:

  • 1 stick (4 oz) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 1/4 cups all-purpose flour
  • 1/4 cup 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, mashed
  • 1 tsp vanilla extract

Ganache:

  • 3 oz semi-sweet chocolate (60-65% cocoa) chips or a chocolate bar chopped in small pieces
  • 2 Tbsp unsalted butter
  • 1 Tbsp milk
  • 1 tsp rum (optional)
  • 1/4 cup pecan halves, roasted

Cake:

  • 115 g unsalted butter, at room temperature
  • 225 g sugar
  • 2 large eggs
  • 150 g all-purpose flour
  • 25 g unsweetened Dutch-processed cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 medium ripe bananas, about 225 g, mashed
  • 1 tsp vanilla extract

Ganache:

  • 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)
  • 30 g pecan halves, roasted

Preparation:

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 45 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 it 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.

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