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Foodbuzz
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Chocolate and Caramelized Banana Cake
November 14th, 2007 | Category: Baked Goods
Blog themes certainly don’t get developed on an empty stomach. Here is one of the sweet concoctions that kept me company while I struggled with margins and paddings.
Chocolate cake with a banana layer in the center. As if a cup of cocoa isn’t enough, it has chopped chocolate in the batter as well. Just yummy.
Chocolate and Caramelized Banana Cake Recipe
adapted from Dorie Greenspan’s “Baking: From My Home to Yours”
Ingredients
- 2 cups all purpose flour
- 1 cup cocoa powder
- 1+1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 8 tbsp butter (1 stick), at room temperature
- 1+1/4 cup sugar, divided
- 2 large eggs
- 3 ripe bananas
- 3/4 cup buttermilk
- 3 oz bittersweet chocolate, chopped
Method
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 12 x 4 inch loaf pan.
- Sift together the flour, cocoa, baking powder, baking soda and salt into a large bowl and set aside.
- Heat 1/2 cup of the sugar in a large heavy-bottomed saute pan over medium-high heat. Let stand until edge of sugar starts to melt and turn golden. Carefully swirl pan and continue cooking until sugar is a golden-brown caramel, 6 to 8 minutes. Add bananas, carefully roll in sugar, and cook, turning bananas occasionally until just soft, 3 to 5 minutes. Transfer bananas into a bowl and mash them.
- In a mixing bowl, beat butter until softened (2 minutes). Add 3/4 cup of the sugar and beat for another 2 minutes.
- Beat in the eggs, one at a time, beating well after each addition.
- Add the flour mixture in three equal additions and stir with a spatula until combined.
- Add the buttermilk and stir until combined. Stir in the chopped chocolate.
- Pour half of the batter into the prepared pan.
- Pour the caramelized mashed bananas on top of the batter (make sure to leave half an inch gap all around) and top with the remaining batter.
- Bake for 30 minutes, then cover with aluminum foil and bake for another 40 minutes or until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven, unmold the came and place it on a wire rack. Let cool completely and serve.
Drooling Over
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How could I miss this recipe? Chocolate and Banana is one of my favorite cake combination!
Hmmmmmm. Chocolate is always yummy no matter how it is prepared.
Looks delicious
What can I say but STUNNING!
This recipe reminds me of the starbucks chocolate bread but it’s even better because it has banana right in the middle of it! love the contrasting colors too.
hello hello
i love reading your blog. your pictures are so artistic and pretty. esp. the pug picture from long long time.
i have question on the flickr badge thing. i have no idea how to add it on my blog. (let alone designing my own blog). I have been really frustrated just looking for a nice simple template that wouldn’t screw up my blog….
xoxo
p.s I tried your brownie recipe. it’s yummy.
Wow, what a GREAT idea! Looks so good and I don’t even like chocolate! yum!!
Oh…now I can start my day happy! Looks amazing and moist with that banana layer..I’m thinking about caramelized pears as well.
Oooh adapted from a Dorie recipe, love it!
I made banana brownies once, this has got me thinking I should make them again.
What a fantastic recipe (and picture)! I love chocolate with bananas!
I just took it out of the oven, wating for it cool.When I realised that I forgot to mixe the chocolate into the batter, quickly took the pan out and sprnkle the small chunks of chocolate on the top of the cake batter, no worry, the cake looks grand with it. I cannot wait to taste.Thanks for the recipie!
Challa, Canada
the cake look so rich and divine. Love the picture against the blue back ground.
A gorgeous cake! I love it! Bananas and chocolate always pair wonderfully…
Cheers,
Rosa
I come to desire peace for Turkey. Have good day
Mr Nuri’den tarifi aldın galiba Sir
This looks AMAZING. Just delicious and the photos…beautiful.
You know, this makes complete sense to me, and it looks wonderful. I bet a handful of roasted peanuts in the chocolate batter would also make me happy…like a peanut butter banana chocolate sandwich (my favorite combo). Love the new layout of the site, you did a great job!
Wow! I missed this recipe it looks absolutely amazing
Hello,
What can we use instead of buttermilk?
Ormancini - You can use milk instead of buttermilk.
Hi, I came across your blog, and am instantly tempted to bake these! However i have a few questions: do you think I could use a square pan instead of a loaf pan? and if so, what size?
Also, if i halve the recipe, what size pan do u suggest i bake these with???
thank youuuuuuuuu
Hi Nindi - I think an 8 inch square pan would be OK. If you are going to halve the recipe, I suggest you bake these as muffins.
There is something comforting about the look and description of this cake!! I definately need to do make this as a stress buster from work!Much needed these days!!
Question about the cocoa you used — natural or dutch processed? This looks amazing. Can’t wait to make it!
Hi Jules - Thanks! The cocoa is dutch processed.
it`s amazing site
amazing photos
amazing recipes:)
thank u , I will try this recipe as soon as posible
Hi
it`s me again , this night I want to make this cake..
the ngredients calls for 1/2 cup brown sugar ..
but you dont use them in the recipe ?
would you please answer me befor tomorw..
I want to try it soooooon
MiM - Sorry for the confusion. No brown sugar was used in the recipe. It is now corrected. Hope you like it!
thanks alot
I will try it soon and tell you
the cake was good but the stuffing wasn`t
the color was much darker than yours..
did I make somehing wrong ?
Hi Mim - Sorry to hear that you were dissapointed with the stuffing. Was it only the color? How about the taste? Maybe you overcooked the bananas?
ahhhh yummmmm
chocolate is my life…its the delicious thing ever and now with banana….even better
this website is the best
The cake in the photo looked so yummy, I tried it out on Sunday but the outcome was so different. I do not have a 12 x 4″ loaf pan so I used a 8×8 pans as suggested and I used Hershey’s unsweetened cocoa with low fat milk but the cake came out much darker and hard and the banana filling was much lighter in colour and the layer was too thin. Can’t taste much of the banana at all. Hmm, wonder where I went wrong.