Banana Pecan Cake With Warm Chocolate Sauce

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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. Whole wheat pastry flour is so finely ground that its texture is hardly noticeable in most recipes and is easy to incorporate into this banana cake without any complaints from the little ones. Repurposing over-ripe fruit + whole wheat goodness = cake that tastes great and gets more whole grains onto your plate. Sounds good to me.

Ingredients

  • 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 Naturally 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

Directions

Mash the bananas in a small bowl and stir in the vanilla extract.  Set aside.  In a medium-sized bowl, mix together the flours, baking soda, cinnamon, ginger and salt.  Set aside.  Reserving one tablespoon of sugar, cream together the remaining sugar and butter in a large mixing bowl.  Add the eggs and mix until well combined.  Mix in the sour cream and banana mixture at slow speed or by hand.  It’s okay if the mixture looks a bit curdled- it will come back together with the dry ingredients.  Mix in the dry ingredients just until incorporated.  Pour the batter into a well-buttered nine-inch cast-iron skillet or similarly-sized buttered cake pan.  Scatter the pecans over the top and then sprinkle the reserved tablespoon of sugar over the top, too.  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 the whipped cream and brown sugar in a small saucepan.  Stir together over low heat and simmer until the sugar has dissolved.  Bring the mixture to a quick boil, remove from the heat and stir in the chopped chocolate until it is smooth.  Set aside to serve warm with the banana cake.

To make the whipped cream, combine the heavy cream, sugar and vanilla in a large mixing bowl and whip until you have soft peaks.

Chocolate Sauce

  • 3 Tablespoons brown sugar
  • ½ cup heavy cream
  • 2 ½ ounces semisweet chocolate, finely chopped

Whipped Cream

  • 1 cup heavy cream
  • 2 teaspoons sugar
  • ¼ teaspoon vanilla


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