This is a standard yellow cake with the addition of intense banana flavor. Reducing the banana liquid to a syrup concentrates the flavor, almost making a banana extract. This rich cake is iced with a dark chocolate ganache, which pairs well with the sweetness. Serve it with fresh bananas and whipped cream for a more decadent dessert.
Prep time: 10 minutes
Cook time: 1 hour
4 ripe bananas
3 large eggs
8 ounces dark chocolate
2 cups all purpose flour
1 cup sugar
1 cup heavy cream
3/4 cup milk
1/2 cup butter
2 teaspoons baking powder
2 teaspoons vanilla extract
1/2 teaspoon salt
1. Preheat the oven to 350 degrees. Grease and flour a 12-by-18 inch cake pan.
2. Peel and chop the bananas into small rounds. Add the bananas and four tablespoons of water to a bowl, and microwave it on high for three minutes. In a sieve, mash the bananas and strain out as much of the liquid as possible. Reserve both the bananas and their liquid.
3. In a bowl, combine the flour, baking powder and salt. In a mixer, cream the butter and sugar until they are light and fluffy. Beat in the eggs one at a time, then add the vanilla. Whisk the mixture until it is uniform and does not have any clumps.
4. Add the banana liquid to a small saucepot, and bring it to a simmer over medium to low heat.
5. Reduce the liquid to a syrup (about three or four minutes), then add it to the cake batter. Add the mashed bananas and mix it to distribute.
6. Pour the batter into the pan and bake it for 20 to 25 minutes. Test it with a toothpick; if it pulls out clean, then the cake is finished. Allow it to cool to room temperature before icing.
7. Pour the chocolate chips into a mixing bowl. In a small saucepot, heat the heavy cream to a simmer. Once the heavy cream is simmering, pour it over the chips. Allow the mixture to sit for two minutes, and then mix it until all the chocolate has melted. Pour the chocolate over the cake evenly. Allow it to cool before serving.