What can be done with those brown bananas sitting on your counter top? Think tender, sweet, banana-bread-like cake with a crunchy sugar-pecan top. Then picture warm chocolate sauce drizzled over a piece and then swoon a little as you drop a mental dollop of whipped cream on top. As decadent as this sounds, it’s pretty easy and includes a boost in nutrition from Hodgson Mill Whole Wheat Pastry Flour.
- 1 tsp vanilla extract
- 1/2 cup banana, mashed (2-3 small bananas)
- 3/4 cup Hodgson Mill Whole Wheat Pastry Flour
- 3/4 cup Hodgson Mill All Purpose White Flour
- 1/2 tsp ground cinnamon
- 1/8 tsp ginger, ground
- 1/4 tsp salt
- 1 tsp baking soda
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1/3 cup pecans, very coarsely chopped
- 3 Tbsp brown sugar
- 1/2 cup heavy cream
- 2 1/2 oz semi-sweet chocolate chips, finely chopped
- 1 cup heavy cream
- 2 tsp sugar
- 1/4 tsp vanilla
Preheat oven to 350ºF. Grease a 9-inch cast-iron skillet or 9-inch cake pan. In a small bowl, mash together bananas and vanilla extract. Set aside. In a medium bowl, mix together flours, baking soda, cinnamon, ginger and salt. Set aside. Reserve 1 Tbsp. sugar, and set aside.
In a large mixing bowl, cream together remaining sugar and butter. Add the eggs and mix until well combined. Mix in the sour cream and banana mixture at slow speed or by hand. Mix in the dry ingredients gently, just until combined. Pour the batter prepare dpan. Sprinkle pecans over the top and then top with reserved sugar.
Bake for about 30 minutes at 350˚F until golden brown and a toothpick inserted in the middle of the cake comes out clean.
To make the chocolate sauce, combine 1/2 cup heavy cream and 3 Tbsp. brown sugar in a small saucepan. Simmer over low heat. stirring, until sugar has dissolved. Bring mixture to a quick boil, remove from heat and stir in the 2-1/2 oz. chopped chocolate until smooth. Set aside; keep warm to serve banana cake.
To make whipped cream, combine 1 cup heavy cream, 2 tsp. sugar and 1/2 tsp. vanilla in a large mixing bowl and whip until you have soft peaks.
makes 1 9-inch pan, about 8 servings
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