¾cupunsweetened cocoa powder65 grams, can also use Dutch-processed cocoa
1½teaspoonsbaking powder
1½teaspoonsbaking soda
½teaspoonsalt
Wet ingredients
2eggsroom temperature
½cupvegetable oil
½cupmilkroom temperature
½cupwarm coffee
½cupwarm water
1½teaspoonspure vanilla extract
1cupmashed ripe bananasabout 2 medium
Chocolate Ganache Frosting
8ozsemi-sweet or bittersweet chocolatechopped
¾cupheavy whipping cream
1tablespoonunsalted butterroom temperature
Instructions
Position the rack in the center of the oven.
Preheat oven to 350℉ (175°C) .
Grease and dust the pan with cocoa powder (or use non-stick spray) in a 9 x 13-inch pan.
Sift or whisk together all the dry ingredients in a large mixing bowl. Set aside.
In another medium-sized mixing bowl, whisk together all of the wet ingredients.
Gradually add the wet ingredients to the dry ingredients and whisk together until combined.
Pour the batter into the prepared pan.
Bake in a preheated oven for 35-40 minutes or until a wooden toothpick or skewer comes out clean and the cake springs back when the top is lightly pressed.
Transfer pan on a wire rack to cool down completely before frosting (if using).
Chocolate Ganache Frosting
Place chopped chocolate in a heatproof bowl and set aside.
In a small saucepan, heat butter and cream over medium-high heat until steaming hot and just beginning to simmer.
Immediately remove from the heat and pour over the chopped chocolate. Let stand for about 3 minutes to melt the chocolate.
Whisk together until smooth.
Cover with plastic film and refrigerate. Whisk often, for about 45 minutes or until the frosting becomes thick and holds its shape.
Spread over the room temperature cake (directly in the pan) with an offset spatula.
Serve and enjoy.
Video
Notes
Sifting or whisking the dry ingredients together allows better distribution of the leavening agents. The process also aerates the dry ingredients making the final product lighter in texture.
The best way to make sure you have a delicious banana chocolate cake is by using ripe bananas. Bananas with speckled brown spots on them have the most flavor. Using roasted bananas is another way to ensure a flavorful banana dessert.
Avoid overmixing as this will result in a tough, rubbery cake due to the development of gluten.
The batter is a little on the thin side, but not to worry. The end product has a light texture and the absolute perfect crumb! Do not be tempted to add extra flour.
Cool the cake completely before icing with chocolate ganache frosting.
Variations
Feel free to add a handful of walnuts or mini chocolate chips to the batter before baking it.
If avoiding coffee, replace it with an equal amount of water.
Replace the ganache frosting with a dusting of icing sugar.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *recipe adapted from Joy of Cooking