I first tried this recipe on New Year’s Eve because I wanted to enjoy a restaurant-quality dessert. This cake exceeded our expectations as we rang in the new year! I took out all of the cane sugar; the modified cake is sweetened with honey and the frosting has grain sweetened chocolate chips. When you have a spare afternoon, try this recipe and enjoy the results, along with impressing everyone who shares it with you!
Chocolate Banana Cake:
1 1/3 cups honey
1 3/4 cups flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed ripe bananas (about 2 medium sized bananas)
1 cup warm water
1/2 cup milk
1/2 cup canola oil
1 1/2 teaspoons pure vanilla extract
Chocolate Ganache Frosting:
8 ounces grain-sweetened chocolate chips
3/4 cup heavy whipping cream
1 tablespoon unsalted butter
Chocolate Banana Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Set aside.
In a large bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another large bowl, whisk together honey, eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. 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.
Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache.
Ganache: Place the chocolate chips in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. When Ganache has completely cooled, beat until soft and fluffy. Then spread the frosting on top of the cake.
Sources: Joy of Baking and Rodmell, Jane. Best Summer Weekends Cookbook. Cottage Life Books. Toronto: 2004.
I am also sharing this recipe with Something Swanky, Joy of Desserts, Sweet as Sugar Cookies and Cybele Pascal Allergen-Free Cuisine.
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