Warm Banana Cakes With Chocolate Sauce Food

STICKY TOFFEE BANANA CAKE

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.

CHOCOLATE MARBLE BANANA BUNDT CAKE

Steps:

• This cake is swirled and topped with chocolate ganache. If you aren't topping the cake with ganache, halve the ganache recipe so you're only making what you need for the swirl. (Use one 4 ounce chocolate bar and 1/2 cup (120ml) heavy cream.)
• Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil- that's too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream. You should have about 1 and 1/2 cups of ganache. Set half aside (3/4 cup or 180ml) at room temperature uncovered until it has thickened into a gravy-like consistency, about 30 minutes. Use this in step 7. Cover and refrigerate the rest of the ganache to use as the topping in step 10. Ganache topping can be refrigerated for up to 5 days before using.
• Preheat the oven to 350°F (177°C) and generously grease a 10-inch Bundt pan. To guarantee the Bundt cake releases seamlessly, I strongly recommend using a heavy coating of nonstick spray. Our favorite pans include this one and this one.
• Mash the bananas until there's hardly any lumps. I usually just use my mixer for this! Set mashed bananas aside.
• Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Mixture will be chunky and appear curdled- that's ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not over-mix. The batter will be thick with some lumps. Makes about 6 cups of batter.
• You will use the slightly thickened ganache reserved for the swirl in this step. Pour about 1/3 of the cake batter (about 2 cups) evenly into prepared pan. Drizzle half of the ganache on top (about 6 Tablespoons). Swirl with a knife or toothpick. Evenly pour another 1/3 of the cake batter on top, followed by the rest of the ganache (about 6 Tablespoons), then the rest of the cake batter. Swirl everything together with a knife or toothpick. See photo above for a visual.
• Bake for 60-75 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don't be alarmed if it takes a little longer in your oven. If the cake is browning quickly in the oven, tent it with aluminum foil to help it bake more evenly.
• Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled cake onto a wire rack or serving dish. Cool completely before topping, slicing, and serving.
• The ganache topping will be very thick by now. Warm it over low heat on the stove stirring constantly until thinned and drizzle-able consistency. Do not over-heat it. Or warm in 10 second increments in the microwave, stirring after each until thinned. Drizzle over cake, then slice and serve.
• Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days. Cake tastes unbelievable warmed in the microwave for a few seconds and served with vanilla ice cream.

MINI CHOCOLATE CAKES WITH CARAMELIZED BANANAS

Steps:

• Preheat oven to 400°. In a microwave, melt chocolate and butter; stir until smooth. Cool. Beat eggs, sugar, vanilla and salt on high speed until thick and pale, about 5 minutes. Sift in flour; mix just until combined. Fold in chocolate mixture., Spoon batter into 8 buttered 4-oz. ramekins dusted with cocoa. Place ramekins on a baking sheet. Bake until a toothpick inserted in centers comes out clean, 12-15 minutes. Run a small knife around sides of ramekins. Invert onto cooling rack; let stand 5 minutes. Remove ramekins; place cakes on individual plates., For bananas, melt butter in a large skillet over medium heat. Toss banana slices with sugar until well coated; arrange in a single layer in skillet. Do not stir bananas until bottoms are golden brown, 4-5 minutes. Turn; cook until second side is golden brown, 4-5 minutes longer. Remove from heat. Place bananas on plates with cakes., For sauce, heat wine and sugar in a small saucepan over medium heat. Bring to a boil. Reduce heat; simmer until slightly thickened, about 10 minutes. Remove from heat; cool slightly. Whisk in chocolate. Pour over cakes.

WARM BANANA CAKE WITH CHOCOLATE SAUCE

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!

EASY CHOCOLATE BANANA CAKE

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!

UPSIDE-DOWN BANANA CAKE WITH MAPLE-CARAMEL SAUCE

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.