Prep 20 mins
Cook 45 mins
I often have ripe bananas and as much as I love banana bread I was looking for something totally different. I found this recipe by María del Mar Sacasa. Its absolutely wonderful. Interesting combination of banana and chocolate in a decadent cake.
- 236.59 ml butter
- 118.29 ml natural cocoa powder
- 14.79 ml instant espresso powder
- 236.59 ml water
- 473.18 ml all-purpose flour
- 473.18 ml packed dark brown sugar
- 4.92 ml baking powder
- 4.92 ml baking soda
- 2.46 ml salt
- 354.88 ml coarsely mashed ripe bananas or 3 medium bananas
- 118.29 ml sour cream, at room temperature
- 3 large eggs, at room temperature
- 9.85 ml pure vanilla extract
- 118.29 ml walnuts, chopped
- 29.58 ml confectioners' sugar
- Adjust oven rack to middle position and preheat oven to 350°F Coat Bundt pan with baking spray. Combine butter, cocoa powder, espresso powder, and water in medium saucepan and bring to boil over medium-high heat, stirring, until mixture is homogenous, about 2 minutes.
- Whisk flour, brown sugar, baking powder, baking soda, and salt together in large bowl, then, mix in cocoa mixture. Whisk in bananas and sour cream, then eggs and vanilla. Stir in walnuts.
- Scrape batter into prepared pan and bake until tester inserted in center of cake comes out clean, about 45 minutes.
- Transfer cake to cooling rack and cool 10 minutes, then invert directly onto rack and cool to room temperature, about 1 hour. Sprinkle with confectioners’ sugar and serve.
This is one of the best cakes I've ever made. I made the usual substitutions based on what I had on hand - used strong French press coffee, some white wheat flour & some cake flour, 1/3 cup of carrots for some of the banana, drizzled with a powdered sugar, coffee syrup, milk glaze. It's like a mocha, banana devil foods bundt cake. Delicious!