/Chocolate Banana Cake Video Recipe – Joyofbaking.com

Chocolate Banana Cake Video Recipe – Joyofbaking.com

Chocolate Banana Cake: Preheat
your oven to 350 degrees F (180 degrees C) and place rack in the center of the
oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33
cm) pan.
Line the bottom of the pan
with parchment paper.

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt,
and sugar.

In another large bowl,

whisk the eggs. Then stir in the mashed bananas, water (or coffee), milk, oil, and vanilla extract. Add the wet ingredients to the

dry ingredients and stir, or whisk,

until combined. (The batter is quite thin.) Pour the batter

into the prepared pan and bake

for about 35

to 40 minutes or until a toothpick inserted into the center of the cake comes out clean.  

Remove from oven and let

cool on a wire rack. When completely cooled, frost with the Ganache.

Ganache: 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
(can also be heated in the microwave). Bring just to a boil. Immediately

pour the boiling cream over the chocolate and allow to stand for a few minutes. Stir

until smooth, then let stand at room temperature until the Ganache has completely cooled
(can also place in the refrigerator).
Then with a hand mixer or wire whisk beat until soft and

fluffy. Spread the Ganache on the top of the cake.

Serves about 14 – 16 people.

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Chocolate Banana Cake:

1 3/4 cups (230

grams) all-purpose


3/4 cup

(75 grams) unsweetened cocoa powder (regular unsweetened or Dutch-processed)

1 1/2

teaspoons (6 grams) baking powder


1/2 teaspoons (6 grams)

baking soda

1/2 teaspoon

(2 grams) salt

1 3/4 cups (350

grams) granulated white


2 large

eggs, at room temperature

1 cup

(250 grams) mashed ripe bananas (about 2 large bananas)

1 cup (240

ml) filtered water or coffee, at room temperature

1/2 cup

(120 ml) milk, at room temperature


cup (120 ml) corn, vegetable, safflower or canola oil


1/2 teaspoons (6 grams) pure vanilla extract

Chocolate Ganache:

8 ounces (225 grams)

semisweet or bittersweet chocolate, cut into small pieces

3/4 cup (180 ml) heavy whipping

cream (cream with a 35-40% butterfat content)

1 tablespoon (14 grams)

butter, cut into small pieces