What would like you to make with your ripe bananas? I know there are endless options out there. I had stored 4 very ripe bananas in my freezer and wanted to use them best.
Frozen bananas. DON’T DITCH THOSE BLACK BANANAS!
If you have bananas that have gone past ripe to black, don’t throw them away. Bananas at this point are perfect for baking, their flavor intense and rich. Use them right away in muffins, bars or quick breads, or place them, unpeeled, in a plastic bag and freeze till you need them. When you’re ready to use them, thaw overnight in the fridge, then peel and mash. They’ll be soft and messy, but their flavor will be great. (Source)
I’ve adapted this recipe from here. I made couple of changes as I wanted to make it ‘eggless’ version. As I had plans for some experiment with this recipe I halved the original recipe. I substituted eggs with homemade apple sauce. Even if I’d cut the total amount of oil, the cake came out so moist and soft. The most important point is we didn’t find any trace or smell of banana in this cake that’s why we very much loved it. Because none of us is a big fan of any bread with hint of banana! The banana and applesauce helped to make this cake soft and had a superb taste! You can find the original recipe from source and follow it, if you want to.
Eggless Chocolate Banana Cake Recipe: (makes big 8-10 pieces)
Ingredients:1 C (200 grams) granulated white sugar soft brown sugar
about 1 C (125 grams) unbleached all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
1/2 tsp baking soda
1/4 tsp salt
1 large egg 1/2 C heaped home made or store bought Apple Sauce
1 mashed ripe banana (about 1 big sized banana)
1/2 cup warm water
1/4 cup milk
1/2 C 2 tbsp corn, sunflower or canola oil
1 tsp pure vanilla extractChocolate Ganache Frosting:
4 oz (abt 110 grams) semisweet or bittersweet chocolate, cut into small pieces
1/2 cup (100 ml) heavy whipping cream
1/2 tablespoon unsalted butter
….everything else…
How to:
1. Preheat oven to 180° C (350° F) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a square 8 x 8″ pan. Set aside.
2. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In another large bowl, whisk together the mashed banana, water, milk, oil, applesauce and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. Your better will be quite thin. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
4. Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache.
Ganache frosting: Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. When Ganache has completely cooled, beat until soft and fluffy. I did put it in fridge for half an hour. Then spread the frosting on top of the cake. And then again I did place my cake in fridge and that way ganache set nicely. Just delicious!
This recipe is adapted from Joy of Baking.
{ 24 comments… read them below or add one }
So elegant! Love the beautiful frosting.
looks so delicious
Banana and Chocolate! Looks fantastic. When the weather cools down a bit more, this will be baked.
oh my…this just looks gorgeous and decadent
Wow, What a gorgeous space you have thr! I’m so glad you found me because now I can sit and stare at your beautiful photography and drool over your recipes and maybe learn something wile I’m doing that :-)
Keep up the good work and stay in touch!
oh gal, thank you dear. You already been here before. :)
This looks divine and love that frosting.
I’m so glad I stumbled upon your blog.
Love
Kulsum
Super combo of chocolate and banana, cake looks delicious!!
http://vegetarianmedley.blogspot.com/
Thank you everyone! :)
Wow what a perfect cake…luv the icing too
yummy yummy……wonderful!!
Beautiful cake. And the frosting is so delicious
hi…sonia…
Nice to c u after long break…..Was eagrly waiting for yr site…and yr upcoming recipes…
yummy cake…plz send me one small piece… :)
That is a sinful piece of cake! So u were in break too?
Thanks heaps everyone!
@ Nitya: Did you get my gift? :)
@ Cham: Actually, I wasn’t. But, due to technical mess I forced to shut my blog down for a while. Glad to see you back too! :)
Lovely texture for this chocolaty delight! Nice to be here, best wishes.
hi sonia… superb recipe… i have some bananas waiting for something like this. whatever you did to your site works for me… i can suddenly see all the images :)
Hey Rajani, thanks dear! Glad you could see my images. I upload them from my PC instead of flickr, so you’re able to see them now. :)
looks so moist definitely my kind of cake !!Pierre
Bookmarked! Gonna try it soon!
your banana choc cake looks so light. i tried too but every time my cake turned out to be very heavy with rather wet bottom texture. Do you know why? My family loves eating banana cake in every way but i am never happy to see the end results. Can anyone help me out. Some even told me to mix the mashed banana with flour before mixing into the batter.
Hi Janie Teo, Sorry to hear about your results. I’m not sure why your cake turned out heavy. But, did you follow this recipe exactly? I’d followed this recipe from Joy of Baking site with couple of changes and it turned out quite good.
Dear Sonia,
my second tryout was fantastic thou i had forgotten to put my apple sauce it still turned out moist and light. i am definately going to keep this recipe. At last my banana cake came out as i would like it to be. Thanks for sharing. I am going to make another one along with some apple sauce.
Hi Janie, I’m SO glad that your cake turned out good! This recipe is keeper, isn’t it? Thank you SO much dear for letting me know. Your comment my evening! :-)