Very Chocolate Banana Cake Food

THE BEST BANANA CAKE

Steps:

• Preheat the oven to 350 degrees F and line a 9-by-13-inch baking pan (see Cook's Note) with aluminum foil, leaving a 2-inch overhang on the two longer sides. Lightly spray the foil with nonstick cooking spray.
• For the cake, mash the bananas in a large bowl with a fork or potato masher until very smooth. Whisk in the dark brown sugar, melted butter, sour cream, eggs and vanilla until smooth and combined. In a separate large bowl, whisk together the flour, cinnamon, baking soda and salt.
• Fold the dry ingredients into the banana mixture in thirds until just combined. Pour into the prepared baking pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Leave the cake in the pan to cool slightly, about 30 minutes. Use the foil overhang to remove the cake from the pan, then transfer to a wire rack to cool completely.
• Meanwhile, beat the butter, cream cheese and salt in a large bowl with an electric mixer on medium speed until smooth. Reduce to low speed, then add the powdered sugar a cup at a time until smooth. Increase the speed to medium-high and beat until fluffy, 1 to 2 minutes. Beat in the vanilla extract.
• Transfer 1/2 cup of the frosting to a small bowl and stir in the dulce de leche until smooth. Cover both frostings with plastic wrap and keep at room temperature until ready to assemble the cake.
• For the candied banana chips, warm the maple syrup in a medium nonstick skillet over medium heat until it just starts bubbling. Add the banana chips and cook, tossing and stirring frequently with a rubber spatula, until the chips have absorbed almost all the maple syrup and are browned in spots, 3 to 4 minutes. Immediately transfer the banana chips to a baking sheet, spread in an even layer and cool completely. Once cool, roughly chop.
• Transfer the cake to a serving platter. Spread about 3/4 cup plain cream cheese frosting all over the top of the cake.
• Dollop the dulce de leche frosting and remaining plain frosting on top, then use a small offset spatula to swirl both frostings together in a swooping design, making sure the frosting goes all the way to the edges of the cake. Top with the chopped candied banana chips.

CHOCOLATE BANANA CAKE

Steps:

• Preheat oven to 350 degrees F.
• Mix instant coffee with water set aside for later. Sift flour, cocoa powder, baking soda and baking powder together taking care that all the components are well combined and evenly distributed. In the bowl of a stand mixer, mix the butter and shortening with paddle attachment on 2nd speed until combined. Add sugar, sour cream, vanilla extract, coffee mixture, and salt starting on 1st seed and gradually moving to 2nd speed until light and fluffy (approximately 8 minutes). At 1 1/2 speed add the whole eggs, in small amounts, until smooth and fully incorporated. Add dry ingredients and banana puree in staggering steps to the mixer and blend until well combined.
• Pour into greased sheet pans or 4 (4 by 13-inch round cake pans and bake for 30 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

CHOCOLATE BANANA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
• Beat cake mix, mashed bananas, oil and eggs with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 more minutes. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 33 to 36 minutes or until a toothpick inserted near the center comes out clean. Let cake cool then frost with your choice of frosting, if desired.

CHOCOLATE & BANANA CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.
• Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.
• Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.

EASY CHOCOLATE-BANANA SNACK CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, stir cake mix, yogurt, bananas, oil and eggs with spoon until well blended. Add 3/4 cup chocolate chips; mix to distribute evenly in batter.
• Spread in pan. Sprinkle evenly with 2 tablespoons chocolate chips.
• Bake 30 to 34 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Cut into 6 rows by 3 rows.

EASIEST EVER CHOCOLATE BANANA CAKE

Steps:

• Prepare cake mix following the directions on the package but using only 1 cup of water.
• Stir in the pureed bananas.
• Bake in 2 greased 9" square baking pans for 30 minutes (cake is done when toothpick comes out clean).
• ALTERNATE PANS AND BAKING TIMES:.
• 1-9X13" pan = 35-40 minute.
• 2-8" round pans = 35-40 minute.
• 2-9" round pans = 30-35 minute.
• 2-8" square pans = 30-35 minute.
• 24 cupcakes = 20-25 minute.
• 12 cup fluted pan (bundt pan) = 40-45 minute.

BANANA CHOCOLATE CAKE

Steps:

• Preheat oven to 375°. Coat a 9-in. square baking pan with cooking spray., Cream butter, sugar substitute and brown sugar until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition. Stir in water. Whisk together flour, milk powder, cocoa, baking powder, baking soda and salt; add to creamed mixture just until combined. Stir in bananas., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean and cake begins to pull from sides of pan, 23-28 minutes. Cool completely in pan on a wire rack. Dust with confectioners' sugar.