GRILLED BANANA POUND CAKE WITH CHOCOLATE SAUCE
Provided by Nancy Fuller
Categories dessert
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 325 degrees F.
- Spray the inside of an angel food cake pan (easier to use) or fluted Bundt pan with nonstick spray. Lightly dust with sugar and set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter with the sugars until light and fluffy. Add the eggs, one at a time, mixing each one in completely before adding the next. Add the mashed banana and the vanilla and lemon extracts. Add the baking soda and beat until completely incorporated.
- Add a third of the flour to the wet mixture, beating it in completely. Then add a third of the sour cream, beating that in completely. Continue to alternate flour and sour cream until all of it is incorporated. Beat in the salt, then pour the batter into the prepared pan. Bake for 70 to 90 minutes, or until a cake tester comes out clean. Let the cake cool for 5 minutes. Use a small metal spatula to carefully release the cake from the pan. Unmold the cake and let cool before slicing.
- For the chocolate sauce: Combine the cream, honey, brown sugar, cocoa powder and 1 cup of the chocolate chips in a saucepot over medium-high heat. Bring to a boil, then add the salt and cook, stirring occasionally, until the sauce becomes completely smooth, 5 to 10 minutes.
- Off the heat, stir in the remaining 1 cup chocolate chips and the butter. Transfer to a jar and set aside until ready to serve.
- To serve: Preheat a grill or grill pan to medium high. Brush slices of the cake with some melted butter, and grill just until light grill marks appear, 1 to 2 minutes. Remove to a serving platter. Drizzle with chocolate sauce and enjoy.
YUMMY, EASY CHOCOLATE BANANA CAKE
So easy, so good! Only 3 ingredients. This recipe was a happy mistake. I misread a recipe and discovered this fantastic treat! It has a different texture than a regular cake. Sort of a cross between cake and brownies, it has a lovely chewiness. Lovely hot out of the oven alone or with ice cream, or when cool topped with whipped cream.
Provided by Sandra B.
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Mix bananas and baking soda together in a bowl. Add cake mix; stir to create a thick batter. Spread into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 210.9 calories, Carbohydrate 38.2 g, Fat 6.8 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 1.4 g, Sodium 460.6 mg, Sugar 20.1 g
CHOCOLATE & BANANA CAKE
Just one look at this chocolate and banana treat is enough to know it won't stay in the cake tin for long
Provided by Good Food team
Categories Dessert, Dinner, Supper
Time 1h35m
Yield Makes 1 large loaf cake
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.
- Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.
- Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.
Nutrition Facts : Calories 502 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 43 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.51 milligram of sodium
BANANA CHOCOLATE CAKE
This light-as-air chocolate cake has a yummy banana flavor. It's scrumptious as is, but you can also dress it up with nuts or light frostings. -Tina Bellows, Racine, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Coat a 9-in. square baking pan with cooking spray., Cream butter, sugar substitute and brown sugar until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition. Stir in water. Whisk together flour, milk powder, cocoa, baking powder, baking soda and salt; add to creamed mixture just until combined. Stir in bananas., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean and cake begins to pull from sides of pan, 23-28 minutes. Cool completely in pan on a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 169 calories, Fat 6g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 261mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
WARM BANANA CAKE WITH CHOCOLATE SAUCE
This is so good, it is delicious! Found this on the Godiva site but have made some changes, so as to make easier.
Provided by Manami
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350ºF.
- Grease 6-4 oz ramekins with butter and dust with flour.
- Sift together flour, baking soda, baking powder and salt together and set aside.
- Mix vegetable oil and sugar in mixing bowl, using electric mixer at medium speed until smooth.
- Beat in eggs and mashed bananas, using low speed.
- While continuing to beat at low speed, add sifted dry ingredients, slowly.
- Continue beating until mixture is thoroughly blended.
- Divide batter among prepared ramekins.
- Arrange ramekins on baking sheet and bake for 18-20 minutes until cakes are firm to touch and toothpick inserted into center comes out clean.
- Place on wire rack and cool for at least 5 minutes.
- Cakes should be served warm.
- MAKE THE SAUCE:.
- Place chocolate in bowl.
- Heat milk and cream in saucepan to simmer over medium heat.
- Pour over chocolate and let stand to soften chocolate.
- Whisk until blended.
- Whisk in vanilla extract.
- Set aside keeping sauce warm.
- MAKE CARAMELIZED BANANAS:.
- Place butter and sugar in skillet over high heat.
- Cook until sugar turns amber and caramelizes.
- Add sliced banana and continue cooking until completely coated.
- Remove from heat immediately.
- Remove cakes from ramekins and place onto individual plates.
- Pour hot chocolate sauce around cake, place scoop of vanilla ice cream onto plate.
- Arrange 3 of caramelized bananas around cake cake and garnish with walnuts.
- Serve immediately.
- Enjoy!
VERY CHOCOLATE BANANA CAKE
Melty morsels of chocolate infuse this very moist, flavorful dessert. Hint: have cold milk or black coffee handy!
Provided by love2cook
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h20m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a 9-inch fluted tube pan (such as Bundt®) with cooking spray.
- Mix bananas, oil, and eggs in a bowl until fully combined. Add cake mix and blend thoroughly using an electric mixer. Stir in chocolate chips. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
- Let cake cool completely, about 1 hour 30 minutes. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 478.1 calories, Carbohydrate 63.8 g, Cholesterol 65.5 mg, Fat 26 g, Fiber 4.2 g, Protein 6.7 g, SaturatedFat 9.1 g, Sodium 385.5 mg, Sugar 40.9 g
CHOCOLATE BANANA ICEBOX CAKE
Banana pudding with a twist, this icebox cake embraces chocolate wafers instead of the classic vanilla. After a bit of time in the fridge, the cookies soften into thin layers of chocolate cake. Add some mini chocolate chips to the vanilla custard, if you like, but be sure to cover the bananas completely to keep them from oxidizing. This pudding is best the day it's made, or up to 24 hours later - but it's so delicious that it may not last that long.
Provided by Samantha Seneviratne
Categories snack, cakes, dessert
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Place a fine-mesh sieve over a medium bowl, and set it aside.
- In a medium saucepan, whisk together the sugar, cornstarch and salt. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks. Heat the mixture over medium, stirring constantly, until it has thickened and just come to a low boil, about 4 to 5 minutes. Continue to cook the custard while whisking for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Stir in the vanilla.
- Chill the custard until it reaches room temperature or colder, about 1 1/2 hours. (To speed the process, you can spread the custard into an even layer on a rimmed baking sheet. Stir often until the custard has cooled, about 10 minutes. Transfer the custard back to the medium bowl.)
- Whip the 3/4 cup heavy cream to stiff peaks. Fold the cream into the custard.
- Add about 1/2 cup of custard to the bottom of a 2-quart serving dish, spreading it in an even layer. Top with a layer of cookies (about 15), breaking them as needed to fit the edges. Slice the bananas 1/4-inch thick, and top the cookies with a layer of bananas.
- Dollop 1/3 of the remaining custard on top of the bananas and, using an offset spatula, gently spread it into an even layer until the bananas are completely covered. Repeat the layering of cookies, bananas and custard two more times, finishing with custard.
- Cover with plastic wrap and chill until the custard is cold and the cookies have softened, at least 4 hours or up to 24 hours.
- To serve, whip the 1 1/2 cups heavy cream and confectioners' sugar to medium-stiff peaks. Top the pudding with the whipped cream, and sprinkle with cocoa powder, dusting it through a fine-mesh sieve. Serve cold.
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