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
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.
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!
BANANA CAKE WITH CHOCOLATE FROSTING
I always requested banana cake with fudge frosting for my birthday. Mom's recipe is attached to my fridge-and my heart. It's funny how many memories live on in a stained handwritten recipe card. On a more practical note: It's important to make sure the whipped cream cheese is truly at room temperature before you use it. If not, it chills the softened butter and makes for lumpy frosting. -Jeanne Ambrose, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in 3/4 cup pistachios., Transfer to two greased and floured 8-in. round baking pans. Bake 45-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Add cocoa; mix until blended. Add confectioners' sugar and vanilla; beat until creamy., Place one cake layer on a serving plate; spread top with 1 cup frosting. Top with remaining cake. Spread top and sides with 2 cups frosting. Press pistachios into sides of cake if desired., Cut a small hole in the corner of a large pastry or plastic bag; insert #127 petal pastry tip. Fill the bag with remaining frosting. Pipe concentric circles of frosting over top of cake. Refrigerate for at least 1 hour or until frosting is set.
Nutrition Facts : Calories 606 calories, Fat 28g fat (16g saturated fat), Cholesterol 111mg cholesterol, Sodium 510mg sodium, Carbohydrate 85g carbohydrate (62g sugars, Fiber 2g fiber), Protein 7g protein.
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
CHASEN'S BANANA SHORTCAKE WITH BANANA SAUCE
I found this recipe in an old cookbook I was given some time ago and thought this sounded awesome. A little work but oh...SO worth the effort! Cook time does not include chill time.
Provided by CindiJ
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. Butter and flour 12 individual charlotte or cake pans.
- In large mixing bowl of electric mixer on high speed, cream butter with the sugar until pale and fluffy for approximately 5 minutes.
- Scrape bowl down often. Add eggs one at a time, beating well after each addition. Add vanilla. Continue beating on high speed for 6 minutes while frequently scraping down the sides of the bowl. Set aside.
- Resift flour with salt and baking powder. Add flour to cream mixture using lowest speed of the mixer. When incorporated, add cream. Beat only until blended.
- Place cake pans on baking sheet and divide the batter equally. Bake on the center rack 25-30 minutes or until toothpick interted in middle of each cake comes out clean.
- Cool 5 minutes on a wire rack in pans; remove and place right side up on cooling rack until completely cooled.
- For the whipped filling beat or whip the cream until stiff; fold in sugar and vanilla.
- Set aside (chill).
- For the banana sauce, toss the banana slices with the rum. Set aside. Whip the cream with sugar and vanilla until stiff. Fold softened ice cream into the whipped cream.
- Fold in the macerated bananas (with the rum) into the whipped cream mixture.
- To assemble:.
- Slice each cake horizontally into two equal layers. Place cake tops upside down on dessert plates. Poke or prick each cake with fork and drizzle with the rum. Spread chilled whipped filling generously on top of cake. Place a single layer of bananas to cover filling. Cover with more filling and top with the remaining cake layer. Spoon a dollop of filling on top of cake. Chill.
- When ready to serve, place remaining banana slices on top of the cake. Spoon on the Banana Sauce and Hot Fudge Sauce.
Nutrition Facts : Calories 614.2, Fat 39.3, SaturatedFat 23.9, Cholesterol 193, Sodium 251, Carbohydrate 59.3, Fiber 1.9, Sugar 33.9, Protein 6.6
CHOCOLATE-BANANA SNACK CAKE
This banana cake studded with chocolate chips and infused with sweet fruity flavor is made easy with common baking ingredients that you probably already have on hand. Ripe bananas are the secret to achieving a rich texture, while baking cocoa and sugar give the cake a luxurious chocolate flavor. Enjoy it for an afternoon snack or a post-dinner treat on any day of the week.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Place bananas in ungreased 8-inch square pan; mash with fork. Stir in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter.
- Bake 35 to 37 minutes or until toothpick inserted in the center comes out clean. Cool completely, about 45 minutes.
Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 23 g, TransFat 0 g
CHOCOLATE BANANA CAKE
Americans consume more bananas than any other type of fruit. And no wonder. Bananas are aseasonal, prepacked in individual servings with easily removable biodegradable coverings (tear off end, pull skin down) and conveniently capable of being shipped green to ripen in your kitchen. Had the banana been designed by a wholesaler he could hardly have done better. Bananas that have softened beyond palatability can be put to good use. Here is an excellent example.
Provided by Florence Fabricant
Categories dessert
Time 50m
Yield 8 to 12 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter and flour a nine-inch-square cake pan.
- Cream the soft butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition.
- Sift flour, baking powder, baking soda and salt together and add to butter mixture alternately with banana puree. Stir in vanilla.
- Pour batter into prepared pan, bake 35 to 40 minutes, until a cake tester comes out clean. Turn onto a rack and allow to cool completely.
- While the cake is baking, melt the chocolate in a double boiler over hot water. Remove from heat. Add butter in small pieces and allow to cool to room temperature. When cool, beat the chocolate mixture until smooth, stir in the milk and rum and beat until spreading consistency. When cake is cooled, frost the top with chocolate and sprinkle with walnuts.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 228 milligrams, Sugar 28 grams, TransFat 0 grams
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