BANANA CHOCOLATE CAKE
This light-as-air chocolate cake has a yummy banana flavor. It's scrumptious as is, but you can also dress it up with nuts or light frostings. -Tina Bellows, Racine, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 169 calories, Fat 6g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 261mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
STICKY TOFFEE BANANA CAKE
This warm and comforting banana cake is loved by kids and adults alike.
Provided by Jennifer Segal
Categories Desserts
Yield 9-12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F. Butter and flour an 8x8-inch baking dish.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
- In the bowl of an electric mixer, mix the melted butter and sugar until blended. Add the eggs, mashed bananas, lemon juice and vanilla extract and mix well.
- On low speed, stir in the flour mixture until just incorporated. Do not over mix. Pour the batter into the prepared pan and bake until golden, and a tester inserted into the center comes out clean, about 35 minutes.
- Meanwhile, make the sauce. Bring the heavy cream, brown sugar, corn syrup, butter, and salt to a boil in a heavy small saucepan over high heat, whisking until the sugar dissolves. Reduce the heat to medium-low and cook at a gentle boil, whisking occasionally, until the sauce is slightly thickened, about 15 minutes. It should be the consistency of maple syrup -- it will continue to thicken as it cools. Remove the sauce from the heat and cool.
- Spoon ⅓ cup of the toffee sauce over top of the baked banana cake. Return the cake to the oven and bake until the sauce is bubbling vigorously, about 6 minutes. Cool the cake in the pan on a rack for at least 30 minutes. Cut the cake into 9 squares or 12 rectangles. Serve the cake slightly warm or at room temperature with warm toffee sauce and top with sliced bananas and pecans, if desired.
- Note: Sauce can be made 2 days ahead. Cover and chill; then rewarm slightly before using. If it seems too thick, add more heavy cream to thin it to desired consistency.
- Freezer-Friendly Instructions: The cake can be frozen (without the toffee sauce) for up to 3 months. Bake the cake for 35 minutes, let it cool completely, double-wrap it securely with aluminum foil or plastic freezer wrap. Thaw on the countertop the night before you plan to eat it. Before serving, place the cake back in the oven with the toffee sauce and proceed with the recipe from there.
Nutrition Facts : ServingSize 1 slice (nutritional data includes sauce but not optional toppings), Calories 402, Fat 22g, Carbohydrate 50g, Protein 4g, SaturatedFat 13g, Sugar 27g, Fiber 1g, Sodium 231mg, Cholesterol 95mg
WARM BANANA CAKE WITH CHOCOLATE SAUCE
This is so good, it is delicious! Found this on the Godiva site but have made some changes, so as to make easier.
Provided by Manami
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350ºF.
- Grease 6-4 oz ramekins with butter and dust with flour.
- Sift together flour, baking soda, baking powder and salt together and set aside.
- Mix vegetable oil and sugar in mixing bowl, using electric mixer at medium speed until smooth.
- Beat in eggs and mashed bananas, using low speed.
- While continuing to beat at low speed, add sifted dry ingredients, slowly.
- Continue beating until mixture is thoroughly blended.
- Divide batter among prepared ramekins.
- Arrange ramekins on baking sheet and bake for 18-20 minutes until cakes are firm to touch and toothpick inserted into center comes out clean.
- Place on wire rack and cool for at least 5 minutes.
- Cakes should be served warm.
- MAKE THE SAUCE:.
- Place chocolate in bowl.
- Heat milk and cream in saucepan to simmer over medium heat.
- Pour over chocolate and let stand to soften chocolate.
- Whisk until blended.
- Whisk in vanilla extract.
- Set aside keeping sauce warm.
- MAKE CARAMELIZED BANANAS:.
- Place butter and sugar in skillet over high heat.
- Cook until sugar turns amber and caramelizes.
- Add sliced banana and continue cooking until completely coated.
- Remove from heat immediately.
- Remove cakes from ramekins and place onto individual plates.
- Pour hot chocolate sauce around cake, place scoop of vanilla ice cream onto plate.
- Arrange 3 of caramelized bananas around cake cake and garnish with walnuts.
- Serve immediately.
- Enjoy!
UPSIDE-DOWN BANANA CAKE WITH MAPLE-CARAMEL SAUCE
Hot toffee sauce makes sticky, warm banana cake even more of a treat
Provided by Sarah Cook
Categories Dessert
Time 1h55m
Number Of Ingredients 15
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease a 20cm square cake tin and line the base with baking parchment. For the cake, pour in half the syrup, swirling to coat the bottom. Peel and halve the 3 ripe bananas lengthways and lay, cut-side down, in the tin.
- Beat together the butter, sugar, eggs, vanilla and overripe banana with an electric whisk. Tip the flour and pecans into a food processor and pulse until finely ground together. Stir into the butter mixture with the bicarbonate of soda and cinnamon, then stir in the yogurt. Carefully spoon into the tin without dislodging the bananas. Bake the cake for 45 mins-1 hr until a skewer inserted into the centre comes out with only moist crumbs.
- Meanwhile, make the sauce. Toast the pecans for 1-2 mins in a pan, add the remaining ingredients and cook until the butter has melted. Then bubble for 5 mins until it has thickened a little.
- When the cake is cooked, poke it all over with the skewer - inserting it about halfway into the cake each time. Pour over the remaining maple syrup and allow it to soak in for a few mins, then turn the cake out of the tin, upside-down, onto a serving plate. Reheat the sauce, and serve with Greek yogurt or vanilla ice cream.
Nutrition Facts : Calories 802 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 56 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium
EASY CHOCOLATE SAUCE CAKE
Bakes it's own chocolate sauce. Serve warm with vanilla ice cream or whipped cream. My mom made this for years and I just found the recipe.
Provided by Marich
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix all ingredients except the brown sugar and 4 tbsp cocoa and hot water. Spread into a 9x9 pan or equivalent.
- Mix brown sugar and cocoa and spread over batter.
- Carefully pour the hot water over all.
- Bake at 350°F for approximately 40 minutes.
EASY CHOCOLATE BANANA CAKE
Easy to make cake. Dust with confectioners' sugar, no frosting needed.
Provided by Harriet
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan.
- Mix together cake mix, oil, eggs, sour cream, cocoa, chocolate chips, and banana, and beat for two minutes. Pour into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool in pan and dust with powdered sugar if desired. ENJOY!
Nutrition Facts : Calories 233.5 calories, Carbohydrate 28.5 g, Cholesterol 46.9 mg, Fat 12.7 g, Fiber 1.5 g, Protein 3.8 g, SaturatedFat 4 g, Sodium 211.8 mg, Sugar 19 g
CHOCOLATE CAKE WITH CHOCOLATE SAUCE
Make and share this Chocolate Cake With Chocolate Sauce recipe from Food.com.
Provided by wildheart
Categories Sauces
Time 55m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°.
- Use Pam to spray an 8x8-inch cake pan.
- Mix the dry ingredients from the cake list.
- Add the wet ingredients and stir well.
- Pour in pan and bake 40-50 minutes.
- For the sauce, put the water and sugar in a pan.
- Bring to a boil; add the cocoa.
- Simmer 5 minutes, then stir in the vanilla.
- Poke holes in the cake; pour the sauce over top.
DARK CHOCOLATE BANANA CAKE WITH DELICATE LIME TOFFEE SAUCE
This cake is perfect for anyone who loves chocolate cake and is slightly bored with banana cake. In Australia it is too hot for icing; it just slips right off the cake. So I came up with a recipe that I could serve as a dessert. On the plate with its mysterious dark softness and rolled scoop of vanilla icecream and accent of finely chopped lime zest It looks as though it comes straight out of Marie Claire!
Provided by Tigg6590
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 20
Steps:
- Preheat oven to 180 degrees Celcius.
- Grease and place grease-proof paper in one 13 x 9 inch baking pan.
- Melt the chocolate in a double boiler or use a small dish standing in a saucepan of boiling water that comes half way up the sides on low heat.
- Mash the bananas on a plate.
- In a large bowl mix together flour, sugar, cocoa, baking soda, salt and baking powder.
- In a separate bowl mix together milk, eggs, coffee (2 tsps to one measuring cup of boiling water, don't use your favourite coffee cup !), oil, vanilla and cider vinegar.
- Add the milk mixture, the mashed banana and the melted chocolate to the flour mixuture stirring thouroughly with a wooden spoon until combined. The batter will be thin.
- Pour into prepared pan.
- Bake until top of cake springs back when pressed and cake tester inserted comes out clean. (About 35 - 40 minutes.).
- Let cool then turn out onto wire rack.
- Delicate Lime Toffee Sauce.
- Put water and extra sugar in saucepan and melt on a low heat.
- Turn heat up to medium and cook until sugar reaches soft crack stage. (drip a little of syrup into cold water, if it sets firmly but doesn't quite break with a snap its ready) (About 5 - 6 minutes).
- Stir in the lime juice and cook for 30 seconds to 1 minute then remove from heat.
- To serve cut cake into 4 inch squares, one per person. Place on dessert plate with one rolled scoop of vanilla icecream. Pour a little lime sauce over icecream and half of the slice of cake. Decorate with lime zest to garnish.
Nutrition Facts : Calories 4934.8, Fat 194.3, SaturatedFat 54.7, Cholesterol 457.2, Sodium 5872.1, Carbohydrate 790.1, Fiber 41.1, Sugar 497.1, Protein 70
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