I don’t quite know how but we ended up with yet another bunch over-ripe bananas this week. I put them right in the middle of the kitchen counter as reminder to do something with them – I couldn’t bring myself to throw them out. They sat there for a couple of days, turning darker and more reproachful by the hour. I am not hugely fond of banana smoothies so I searched through the blog archives for ideas. Two of the bananas ended up in a breakfast oat bake – I had forgotten how delicious those are. Which left three small bananas… and the easy solution would have been a banana cake. I wanted something different though and a perfectly timed tweet from Dan Lepard led me to create this Chocolate Banana Cake.
It is an easy, and quite plain loaf cake, but once you smother it with Butterscotch Chocolate Sauce it transforms into quite the looker! The cake has a distinctive banana flavour despite all the chocolate and it is so good. So, so good, especially if you eat it while the sauce is still warm and impossibly glossy. Use good quality dark chocolate for the sauce – at least 70% cocoa – to cut through the sweetness of the sauce. If you are not a fan of bananas you can still use this chocolate sauce over chocolate or vanilla cake – it will loose some of its gloss as it cools. And speaking of chocolate, I have a fantabulous giveaway for you! Scroll down to the bottom of the post for the chance to win 15 bars of dark Lindt Excellence chocolate.
Chocolate banana cake
100g | 3.5 dark chocolate (60% cocoa) chopped
150g | 5.3oz pure coconut oil (or use unsalted butter)
200g | 7oz ripe bananas (3 small)
175g | light brown sugar
60ml | 2fl oz milk
2 large eggs
1 tsp vanilla paste
125g self-raising flour
2 tbsp cocoa
1/2 tsp salt
chocolate curls or shavings to decorate
Butterscotch chocolate sauce
200g | 7oz double cream
100g | 3.5oz dark brown sugar
1 tsp vanilla paste
100g dark chocolate (70% cocoa) chopped
- Preheat the oven to 180C (350F). Line a 2lb loaf tin with baking paper.
- Put the chopped chocolate and coconut milk in a large bowl. Set the bowl over a pot of barely simmering water and allow the chocolate and coconut oil to melt slowly. Stir with a hand whisk until smooth and set aside.
- Blitz the bananas, sugar, milk, eggs and vanilla paste in a Vitamix or food processor until smooth. Stir the purée into the chocolate until smooth.
- Sift the flour, cocoa powder and salt over the bowl and then stir it in with a whisk, mixing gently until you have a glossy batter.
- Transfer the batter into the prepared tin and bake for 55 minutes – 1 hour or until a skewer inserted in centre comes out clean and cake is risen and firm on top. Cool on a wire rack.
- To make the butterscotch chocolate sauce, put the cream, sugar, butter and vanilla into a small saucepan. Stir over medium-low heat until the sugar has dissolved and butter has melted. Bring almost to the boil and remove from heat.
- Add the salt and chopped chocolate and leave to stand for a couple of minutes. Use a whisk to gently stir until the chocolate has melted completely and the sauce is smooth and glossy.
- Pour the sauce over the cooled cake and decorate with chocolate curls or chopped nuts.
> Giveaway open to UK residents over the age of 18 only.
> One winner will receive a 15 bars of Lindt Excellence chocolate (Dark 90%, Dark 85%, Dark 70%, Dtrawberry, Blueberry, Cherry, Roasted sesame, Lime, Caramel, Coconut, Sea salt, Chilli, Orange, Mint, 99% cocoa).
> The giveaway ends on the 5th of June at 11:59:59 PM.
> Please comment on this post first before proceeding with other ways to enter.
> Entries using an automated process or software to create bulk entries will be disqualified.
> The winner will be randomly selected, announced in the Gleam giveaway box and contacted via their provided e-mail address shortly afterwards. Please claim your prize within 4 days of being notified.