Chocolate Banana Cake

Saturday, September 17, 2016

Bananas seem to be the running theme this week! With my freezers (3 of them!) laden with summer fruits, I needed to make space for the fall squashes that are becoming available. As bananas are available all year, I usually use up those bags first. This is an easy one bowl cake that stays moist for 3-4 days. I like to bake mine in a cake pan rather then a loaf pan as I find it bakes more evenly.

chocolate banana bread

Chocolate Banana Cake adapted from Smitten Kitchen

1 cup of mashed bananas (3 medium sized bananas)
1/2 cup melted butter
3/4 cup brown sugar
1 egg
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup all-purpose flour
1/2 cup cocoa powder
1 cup chocolate chips (semi or bittersweet)

Preheat oven to 350 degrees F. Grease and line a 9-inch cake pan.

In a large bowl, mash bananas and then add melted butter, sugar, egg and vanilla. Stir together.
Place a mesh strainer over the bowl and sift the salt, cinnamon, flour and cocoa powder into the bowl. Stir to combine. Add in the chocolate chips and combine. Pour batter into the greased cake pan and bake for 15-20 minutes.

I served mine with nectarines and found the flavours of the chocolate and banana combined with the nectarines was delightful!


Banana Bread

Wednesday, September 14, 2016

banana bread

Let's just say that this winter I believe I will be making numerous banana based dishes as I can't seem to resist overripe bananas at 49 cents per pound. I have been buying many pounds of these lovely overripe bananas and cutting and bagging them in my freezer. This banana bread has a bold banana flavour and stays moist for days.

Banana Bread adapted from Smitten Kitchen

3-4 ripe bananas
1/3 cup melted butter
3/4 cup brown sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
Pinch of salt
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
1 1/2 cups flour
1/2 cup walnuts (optional)
1/2 cup chocolate chips (optional)

Preheat the oven to 350 degrees F. Grease and line a loaf pan. In a large bowl, mash the bananas and add the melted butter. Then add the sugar, egg, vanilla and spices and mix. Add in the baking soda and salt and combine. Lastly, add in the flour and add, if using, the walnuts and chocolate chips. Stir just to combine. Pour batter into the loaf pan and bake for 45-55 minutes. If the top if getting too dark, make a foil tent over the loaf. Once a toothpick inserted comes out clean, it's ready! Let cool in the loaf pan for 30 minutes and then continue to cool on a wire rack.