RECIPE #474, DAY #653
ORIGINAL RECIPE: “Banana Cake” and “Chocolate Glaze” from Betty Crocker’s Cookbook*
TIMING: 2 hours or so
DIFFICULTY: Pretty easy, really
TOOLS: Springform bundt pan, stand mixer, whisk, small heavy bottomed sauce pan, etc.
COOK TYPE: Stovetop and oven
HEALTH: You could try this with at least part spelt or whole wheat flour. The flavor would hold it, but you would lose some of the light and airy texture. Chocolate has its positives, corn syrup and sugar do not. Just have one slice at whatever tea you take this to.
EXPERIENCE: I had 50 minutes to get ready for my son’s Cub Scout banquet, including making some sort of dessert. Yeah, not enough time. I spotted some overripe bananas on the counter and though to banana bread, but that didn’t seem that cool. I looked up banana cake, thinking no way I would have a recipe for one. But I totally did. Banana cake? Let’s pair it with chocolate and see how it works.
But frosting won’t work, because I’ll have to finish it hot, as I’m walking out the door. A drizzle? That could work. So I whipped the cake together, threw it in the oven, and went upstairs to put on a dress and earrings. Then I finished up the glaze and pulled the cake from the oven. As the kids got in the car, I drizzled the cake and took it, uncovered, to my daughter’s arms. We drove ten minutes and there it was: a cake on the dessert buffet in 1 hour. No joke.
I would recommend that you slow this whole process down, although the warm banana cake was nice. Really nice.
NOTES: Mini chocolate chips also work.
The original recipe suggests that you forgo all the chocolate, bake this like a regular cake, and frost it with a brown butter frosting. That would make a nice surprise for a birthday.
- Preheat oven to 350F. Oil a springform bundt pan.
- In a stand mixer, beat 3 overripe bananas on high until pretty much liquid. Add 2 ½ cups all purpose flour, 1 ¼ cups granulated sugar, ½ cup softened unsalted butter, ½ cup buttermilk, 2 eggs, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. Beat on low for 30 seconds, then on high for 3 minutes. Quickly add in 1 cup chocolate chips.
- Pour the batter into the bundt pan and level out. Bake for 45 minutes, checking for doneness with a toothpick. Let cool 10 minutes before turning cake out on a cooling rack to cool completely, 1 hour.
- Meanwhile, in a heavy-bottomed sauce pan over low-medium heat, melt ½ cup semisweet chocolate chips with 2 tablespoons corn syrup and 2 tablespoons unsalted butter. Keep stirring with a silicone spatula.
- Remove from heat and cool 10 minutes.
- Whisk hot water into the glaze by the tablespoon until glaze is a drizzle-able consistency.
- When cake is cool, set cake on your serving plate and drizzle with the glaze in a pretty pattern.
Serve with milk, hot chocolate, or hot tea. This would be good on a coffee/tea table.
LEFTOVER IDEAS: Just keep it sealed and eat it up for a few days.
*Recipe changed from the original.