Again, banana’s were turning a wee bit ripe; I did not want to waste them… I had this recipe of Banana chocolate cake… But was not in the mood to eat chocolate.. so substituted it for some coffee…
I’m not a fan of the fruit.. I don’t eat banana’s until & unless I suffer from constipation.. 😛 My dad would be a better person to explain how all the while in my childhood & days when I grew up he was after me to eat banana’s & I would cleverly come up with a new excuse each time not to eat them.. 🙂 It’s the same even now.. Now I make reasons that I like the tiny banana’s called Elakki (Cardamom in Kannada) Banana’s… this variety of banana has small cardamom seed like eyes in them… hence the name.. & here in Glasgow you don’t find them.. 🙂
I know they are full of iron & that they are good for you.. but the gooey texture always made me feel like I wanted to puke after the first bite…! But cooked banana i really don’t mind.. fried plantain… plantain bajji’s..banana halwa.. banana cakes… banana flavoured Wrigley’s chewing gum.. are all fine.. 🙂
Note: This cake turns out real soft & gooey.. It was very spongy & puffed up when I just took it out of the oven…. but as it cooled.. the weight of the banana made a dip in between.. So I flipped the cake over to add the frosting as this side was flat.. The recipe calls for one medium-sized banana but I ended up adding 2 close to medium-sized banana’s.. which I should not have.. 😦 That’s the reason the cake had a dip is between.. Also make sure you mash the banana real well.. use a blender if required…
This cake does take some time to get ready.. but in the end your efforts are worth every bit of it..
Ingredients: (Serves 6-8; Depends on how greedy you are.. 😉 ) Preparation Time: 1 hr 30 mins..
All-purpose flour – 125 gms
Granulated white sugar – 200 gms
Coffee powder – 5 tsp
Baking powder – 3/4 tsp
Baking soda – 3/4 tsp
Salt – 1/4 tsp
Eggs – 1
Banana – 1 medium-sized ripe banana
Warm water – 1/2 cup/120 ml
Whole Milk – 1/4 cup/60 ml
Cooking oil – 60 ml, use any flavourless oil
Vanilla extract – 3/4 tsp
For the Coffee Ganache:
Cream – 75 ml
Dark chocolate – 80 gms, chopped, use any of your choice
Coffee powder – 2 tsp
Preheat oven to 180 degrees C. Butter, or spray using a non stick vegetable spray, a large loaf pan. I used a 27.5 cm loaf pan. Set aside.
In a large bowl whisk together the sugar, flour, coffee powder, baking powder, baking soda, and salt. Set aside.
In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk lightly, until well combined.
You will notice that the batter is quite thin, do not worry, this is how the texture should be. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
When the cake is baking, you can prepare the ganache & let it cool & get thick… The ganache takes about 20-25 minutes to set once you prepare it..So start preparing the ganache when there are about 10 minutes left for the cake to be completely baked.
If the proportions are right, you will also notice that the cake won’t stick to the sides.. & it can be easily taken off the pan when it cools down.
As I mentioned earlier.. I used a wee bit extra banana.. so the cake has a dip in between after cooling…
Remove from oven and let cool on a wire rack. When completely cooled, I cooled this for 30 – 40 mins. I upturned the cake & frosted it, because of the dip… 😦
Now frost the top of the cake with the Ganache.
Heat cream, add coffee powder and bring to boil.Transfer the chopped chocolate to small mixing bowl. Pour this mixture over chopped chocolate.Stir until chocolate has melted and combined with the cream and coffee. Check the sweetness level. If you want to, you can go ahead & add some sugar.. I added a tsp of sugar. This purely depends on the sweetness of the chocolate you have used.. so add accordingly..
Allow ganache to cool to room temperature before covering the top of the cake with the ganache. It takes about 20-30 minutes for the ganache to turn thick & get set. So begin to prepare the ganache in the last 10 minutes left for the cake to be completely baked. Use a bread knife or a flat knife to spread the ganache over the cake..
Serve as soon as it’s ready or chill it in the fridge before you serve.. your choice.. 🙂
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