This Caramelized Banana Chocolate Cake is a rich, moist cake that combines the sweet flavors of bananas with a hint of cocoa and vanilla. The caramelization of the bananas gives it an extra layer of sweetness and depth, while the cocoa adds a rich, chocolatey twist. It’s an easy-to-make dessert that’s perfect for anyone who loves the combination of bananas and chocolate.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 8-10
Ingredients
For the Caramelized Bananas:
- 20 g (1 tablespoon) butter
- 20 g (1 tablespoon) sugar
- 2 ripe bananas (or plantains)
For the Cake Batter:
- 1 egg
- 50 g (¼ cup) sugar
- 8 g (1 teaspoon) vanilla sugar
- 50 ml (¼ cup) oil
- 100 ml (⅓ cup) milk
- 130 g (1 cup) wheat flour
- 20 g (2 tablespoons) cocoa powder
- 8 g (1 teaspoon) baking powder
Instructions
Caramelize the Bananas:
- In a pan, melt 20 g of butter over medium-low heat. Add 20 g of sugar and stir until it begins to caramelize (about 2 minutes).
- Peel and slice the 2 bananas (or plantains) into thin slices and add them to the pan. Cook for about 15-20 minutes until they are golden and soft, turning them halfway through. Once the bananas are caramelized, set them aside to cool slightly.
Prepare the Cake Batter:
- In a large bowl, whisk together 1 egg, 50 g sugar, and 8 g vanilla sugar until well combined.
- Add 50 ml oil and 100 ml milk to the mixture and stir until smooth.
- Sift together 130 g wheat flour, 20 g cocoa powder, and 8 g baking powder. Gradually fold the dry ingredients into the wet ingredients until a smooth batter forms.
Assemble the Cake:
- Preheat your oven to 350°F (180°C).
- In a greased cake pan, layer the caramelized bananas evenly across the bottom.
- Pour the cake batter over the bananas and smooth it out evenly.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.
Serve:
- Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.
- Serve warm or at room temperature. The caramelized bananas on the bottom will have created a delightful, sweet topping once flipped.
Why You’ll Love This Recipe:
- The caramelized bananas add a deliciously sweet, rich flavor to the cake.
- It’s a simple recipe that doesn’t require any special equipment or ingredients.
- The combination of cocoa and bananas makes it a perfect dessert for chocolate and fruit lovers alike.
- It’s quick and easy to prepare, making it a great choice for a last-minute treat.
Cooking Tips:
- Use ripe bananas for the best flavor and sweetness.
- You can substitute plantains if you prefer a slightly less sweet, firmer texture.
- If you don’t have vanilla sugar, you can substitute with a few drops of vanilla extract.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Nutritional Benefits:
- Bananas are high in potassium, vitamin C, and vitamin B6, which help support heart health and digestion.
- Cocoa powder provides antioxidants that can improve overall health.
- The eggs and milk add protein and calcium, helping to strengthen bones and muscles.
Dietary Information:
- Vegetarian-friendly
- Can be made dairy-free by using a plant-based milk and butter substitute.
- Nut-free
Frequently Asked Questions:
- Can I use frozen bananas?
- Fresh bananas are recommended for caramelizing, but you can use frozen bananas if necessary. Just make sure they’re thawed and drained before cooking.
- Can I make this cake gluten-free?
- Yes! Substitute the wheat flour with a gluten-free flour blend, and make sure to use gluten-free baking powder.
- How do I store leftovers?
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week.
- Can I add nuts to the cake?
- Yes! Chopped walnuts or pecans would make a great addition to the cake batter or sprinkled on top before baking.
- Can I make this cake ahead of time?
- Yes, you can prepare the cake ahead of time and store it at room temperature. Just reheat slightly before serving for the best texture.
- What if I don’t have vanilla sugar?
- You can substitute vanilla sugar with regular granulated sugar and a splash of vanilla extract.
- Can I use coconut oil instead of vegetable oil?
- Yes, coconut oil can be used as a substitute for vegetable oil in this recipe.
- How do I know when the cake is done?
- When a toothpick inserted into the center of the cake comes out clean or with a few crumbs attached, the cake is done.
- Can I use other fruits instead of bananas?
- Yes! You can substitute other fruits like apples, pears, or berries. Just be mindful of the moisture content of the fruit you choose.
- Can I make mini cakes instead of one large cake?
- Yes, you can use muffin tins or a mini cake pan. Just reduce the baking time to around 20 minutes and check for doneness.
Enjoy this delicious Caramelized Banana Chocolate Cake—a sweet, indulgent treat that’s perfect for any occasion! Whether you enjoy it warm with ice cream or served with a cup of coffee, it’s sure to become a favorite in your dessert rotation.