Banana Chocolate Cake
IT'S MIDWINTER, AND ALTHOUGH THE SUN IS BEGINNING to stay awake a little longer each day, the days are still starting to feel long and the yearning for warmer weather has taken hold. Sometimes what is needed is a simple treat, something to look forward to, a spoonful of something heavenly to carry you away, even for just a moment. Or perhaps baking a treat is a nice way to use up an afternoon with the little ones who have been cooped up indoors too long. Or perhaps you need no reason at all to bake, it's simply a meditative, soothing practice to you. Whatever your reasoning, we are thrilled to share a delightful recipe created just for Pure Green readers by Marcella DiLonardo who writes a blog filled with gorgeous goods called Modest Marce. So next time you find yourself with overripe bananas sitting in a bowl, make good use of them and whip up a little decadence to brighten the day.
BANANA CAKE with CHOCOLATE FROSTING
- 5 very (very) ripe organic bananas, mashed
- ½ cup organic unsalted butter, melted
- ½ cup oil
- 2½ cups raw sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 teaspoons baking soda
- ¼ teaspoon sea salt
- 3 cups all purpose flour, sifted
- ½ teaspoon freshly grated nutmeg (optional)
- 1 cup unsalted butter, room temperature
- ½ cup organic unsweetened cocoa powder
- 3 cups powdered cane sugar, or to taste (can substitute equal parts regular powdered sugar)
- 1 teaspoon pure vanilla extract
Preheat oven to 325 degrees Fahrenheit. In a large mixing bowl, beat mashed bananas, butter, oil, sugar, eggs and vanilla until light and fluffy.
Sift in baking soda, salt, flour and nutmeg. Stir until lump-free.
Evenly distribute batter between two greased 8 or 9-inch cake pans. Bake for 25 minutes or until an inserted toothpick comes out clean.
Let cool to room temperature before removing from pans & frosting.
In a stand mixer (or using a hand-mixer) with the paddle attachment beat butter, cocoa powder, sugar and vanilla until fluffy (about 5-8 minutes).
Frost cake as desired.
NOTE: It is important to use very ripe bananas in this recipe. It will add a natural sweetness and moist texture. *All ingredients are organic, if possible!
ABOUT OUR CONTRIBUTORS:
MARCELLA DiLONARDO, Recipe, Styling & Photography: Marcella (Marce) is a Toronto-based baker, writer, recipe developer, food photographer, and stylist. Her blog, Modest Marce, is inspired by simple, rustic living with recipes intended for the home cook and baker. She creates recipes based on what is currently in season with a focus on minimalism and simplicity.