Banana Pecan Cake With Warm Chocolate Sauce

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Dietary: Kosher, Peanut-Free, Soy-Free, Vegetarian, Whole Grain

Make use of the brown bananas sitting in your kitchen by creating a tender, swee, banana-bread-like cake with a crunch sugar-pecan top. Add a boost of nutrition to this tasty treat with Hodgson Mill Whole Wheat Pastry Flour. 

Prep: 10 min
Total Time: 1 h
Yield: 8 servings


  • 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 prepared pan. 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.