• Skip to primary navigation
  • Skip to main content
  • Skip to footer
Eat In Eat Out
  • Home
    • THE MAGAZINE
  • About
    • Contact
  • Recipes
    • Most Popular
    • Starters
    • Baked
      • Cakes
      • Cookies
      • Loaves
      • Muffins
      • Pies
    • Beverages
    • Breakfast
    • Dessert
    • Main
      • Chicken
      • Meat
      • Pasta
      • Seafood
      • Turkey
      • Vegetarian
    • Salad
    • Sides
    • Soup
    • Basics
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

CHOCOLATE BANANA CAKE with Chocolate Ganache and Caramel Drizzle

February 2, 2012 By Lori Leave a Comment

Jump to Recipe Print Recipe
Share on facebook
Facebook
Share on twitter
Twitter
Share on yummly
Yummly
Share on pinterest
Pinterest
Share on print
Print
Share on email
Email

It’s February, the month for lovers! What better than one of the best chocolate cakes to share.

The addition of mashed banana make it really moist. The buttermilk makes the cake rich but not too sweet… dare I say… the perfect match!

Chocolate-Banana-Cake_3 Right out of the oven…


Chocolate-Banana-Cake_2 The glorious drizzle of caramel to finish…

Chocolate-Banana-Cake_1 Who could resist? Enjoy!

Chocolate-Banana-Cake_4

CHOCOLATE BANANA CAKE with Chocolate Ganache and Caramel Drizzle

EMAIL Recipe
Share on Facebook
Print Recipe
Servings 8 -10

Ingredients
  

  • 2 cups mashed ripe bananas, mashed
  • 2 tsp lemon juice
  • 2 ½ cups flour
  • ½ cup cocoa
  • 1 ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup canola oil
  • 2 cups brown sugar, packed
  • 3 eggs
  • 1 Tbsp vanilla
  • 1 ½ cups buttermilk
  • ½ cup semi-sweet chocolate chips
  • Ganache
  • 1 cup semi-sweet chocolate chips
  • 6 Tbsp milk
  • ½ cup caramel sauce, store bought or homemade

Instructions
 

  • Preheat oven to 375º F. Grease and dust 10 cup Bundt pan with extra cocoa powder.
  • In a bowl mix banana with lemon juice. Set aside.
  • In another bowl, mix flour, cocoa, baking soda and salt. Set aside.
  • In a large bowl beat oil and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla.
  • Blend in flour and buttermilk in two additions. Fold in bananas and chocolate chips.
  • Bake 55 minutes. Cool in pan for 30 minutes, then turn out onto cake a cake plate.
  • To make ganache: place chocolate chips and milk in a microwave dish. Cook on high for 1 minute. Whisk until smooth. Pour over cake. Drizzle with caramel sauce.

 

Share on facebook
Facebook
Share on twitter
Twitter
Share on yummly
Yummly
Share on pinterest
Pinterest
Share on print
Print
Share on email
Email

Filed Under: Baked, Cakes

Previous Post: « Strawberry Rhubarb Pie
Next Post: Turkey and Kale Stoup »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Footer

FOLLOW US

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Copyright © 2023 EatInEatOut · All rights reserved.