BANANA CARAMEL CHOCOLATE CHUNK CAKE
This just may be the best, most delicious banana cake you will ever chance to eat! In other words....this is to die for....full of scrumptiously moist pieces of banana, pecan nuts and chocolate chunks with delicate undertones of spice...all topped with a decadent caramel glaze which soaks into the cake creating the most heavenly experience ever found in a cake...
Provided by MarieRynr
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat the oven to 180*C/350*F. Grease and flour a 12 cup tube or bundt pan, shaking out all the excess flour.
- Sift together the flour, cinnamon, nutmeg, cloves, salt and baking soda. Set aside. Beat together the eggs, caster sugar and oil with your electric beaters on medium speed until the sugar is totally emulsified, about 2 to 3 minutes. Beat in the vanilla essence. Slowly beat in the dry ingredients, scraping down the bowl to make sure it all gets mixed in well. Fold in the pecan nuts, chocolate and banana chunks very carefully with a rubber spatula taking care not to mush the bananas up. Scrape into the prepared pan.
- Bake for 50 minutes. Test with a wooden skewer to see if it is done. It should come out clean if it is. If not, bake for an additional 5 to 10 minutes.
- In the meantime combine all the topping ingredients in a small saucepan over low heat and cook until the butter and sugar are melted and it begins to boil. Simmer for about 10 minutes while you are waiting for the cake to finish.
- Remove the cake from the oven and poke holes all over the hot cake (without removing from pan) and spoon the caramel glaze over the top, stopping every now and then to let the cake absorb it. If it starts to pool, poke some more holes in the cake. Let cook completely in the pan on a wire rack before removing and unfolding it onto a plate. I then put another plate on top and flip it over until the flat side is on the top again. Delicious!
Nutrition Facts : Calories 775.6, Fat 44.7, SaturatedFat 10.7, Cholesterol 77.9, Sodium 395.3, Carbohydrate 93.3, Fiber 4, Sugar 66.5, Protein 6.8
BANANA CHOCOLATE CHIP CAKE
This tender cake is different from all the banana breads out there - possibly because Jim Lahey brings his celebrated skills as a bread baker to the recipe, which we adapted from "The Sullivan Street Bakery Cookbook." The spices, molasses and dark brown sugar combine for an intense, fragrant and almost caramel-like richness, while the mix of butter and olive oil make the crumb melt in the mouth. Be sure to use very ripe bananas for the best flavor; they should be spotted with brown and soft.
Provided by Melissa Clark
Categories cakes, dessert
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees. Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, baking powder and fine sea salt.
- In the bowl of an electric mixer fitted with a paddle attachment, beat butter, oil, sugar, brown sugar, molasses, allspice, cinnamon, espresso and vanilla until just combined. The secret to this cake's texture is to stop mixing before the sugar is dissolved.
- Use a spatula to mix egg into butter mixture, then stir in flour mixture just to combine. Fold in bananas and chocolate chips. Scrape batter into prepared cake pan and bake until top is golden and sides begin to pull away from pan, about 25 minutes.
- Let cool for at least 20 minutes (or longer, until completely cooled), then run a thin spatula around the edges to separate from the pan. Invert onto a serving plate. Cake will keep for 1 day, covered.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 8 grams, Carbohydrate 46 grams, Fat 17 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 115 milligrams, Sugar 23 grams, TransFat 0 grams
BANANA CHOCOLATE CHIP CAKE
This recipe makes a delightful banana cake packed with chocolate chips for a delightful way to enjoy a classic flavor combination.
Provided by Debbie Menges
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, mix flour, sugar, baking powder and salt.
- In a separate bowl, combine bananas, egg, melted butter and milk.
- Stir banana mixture into flour mixture until blended. Be careful not to over mix.
- Stir in chocolate chips.
- Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. (It will have some melted chocolate, but no crumbs.)
Nutrition Facts : Calories 121.7 calories, Carbohydrate 17.2 g, Cholesterol 18.1 mg, Fat 5.8 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 3.5 g, Sodium 60 mg, Sugar 9.7 g
BANANA & CHOC BUNDT CAKE WITH PEANUT CARAMEL DRIZZLE
The riper the bananas you use in this beautiful chocolate bundt cake, the more flavour they'll have. A silky smooth peanut butter and caramel topping provides a delicious finishing touch
Provided by Cassie Best
Categories Dessert
Time 1h35m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 2.5-litre bundt tin (ours was 26cm in diameter) with some melted butter, making sure you get in all the crevices. Mix the cocoa with 50ml kettle-hot water and set aside to cool.
- Mash the bananas, then stir in the butter, milk, eggs and vanilla. In another bowl, combine the flour, bicarb, sugar and 1/2 tsp salt. Shake the bowl a few times to encourage any lumps of sugar to come to the surface, squeeze them through your fingers and mix again.
- Stir the banana mixture into the dry ingredients, then transfer half the cake mixture to another bowl. Add the cocoa mix, 50g yogurt and the chocolate chips to one bowl, and the remaining 100g yogurt and 50g peanuts to the other.
- Scrape the peanut mixture into the prepared tin, then spoon over the chocolate mixture. Swirl a skewer through the two cake mixtures to create a marbled effect. Bake on the middle shelf for 1 hr. Check the cake is cooked by inserting a skewer into the centre of the sponge - if it comes out coated in any wet mixture, return to the oven for 10 mins more, then check again. Cool for 15 mins in the tin, then transfer to a wire rack to cool completely.
- Mix the caramel with 1 tbsp milk to create a drizzly icing. Once the cake is cool, drizzle over the icing and scatter with the remaining peanuts. Will keep in a tin for four days.
Nutrition Facts : Calories 530 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 41 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1 milligram of sodium
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