I like the firmer texture and less sweet flavor of them when just bordering on unripe. Smeared with peanut butter, bananas are one of my favorite snacks. Undoubtedly, they ripen faster than I can eat them, and I’m left with speckled bananas that are too mushy for my taste. I’m constantly trying to find ways to use up this overripe fruit.
This cake solves that problem nicely. It is a tasty alternative to banana bread, and it satisfies my frequent chocolate craving.
Chocolate Swirl Banana Cake
From Mrs. Fields Cookie Book
By Debbi Fields
2 ¼ c all purpose flour
1 tsp baking soda
1 ¼ c firmly packed light brown sugar
¼ c salted butter
½ c sour cream
1 ½ c mashed banana (about 3 large)
1 large egg
1 tsp vanilla extract
¾ c semi-sweet chocolate chips, melted
½ c heavy cream
2/3 (4 oz) semi-sweet chocolate chips
Preaheat oven to 350 degrees. Grease an 8×8 inch baking pan.
In a medium bowl combine flour and baking soda. Mix well with a wire whisk. Set aside.
Blend sugar and butter in a large bowl using an electric mixer. Scrape sides of bowl. Add sour cream, banana, egg, and vanilla. Beat at medium speed until smooth. Add the flour mixture and blend at low speed until just combined. Do not overmix. Gently fold in melted chocolate and stir just until a marbled pattern develops.
Pour batter into the prepared pan. Bake 40-45 minutes or until a toothpick comes clean. Cool in pan 15 minutes, then invert onto a rack and cool to room temperature.
For ganache: Scald cream in a small saucepan. Remove from heat and add chocolate. Cover pan with lid and set aside. After 15 minutes, stir until smooth. Transfer to a bowl and chill until firm, about 30 minutes. Turn cake right side up onto a serving plate and frost liberally with the ganache.