Chocolate Banana Maple Cake Recipe
Chocolate Banana Maple Cake Recipe
This cake is the absolute bomb. I cannot even find the words to tell you how good it was. It’s not just a chocolate cake. It’s not just a banana cake. And it’s not just a chocolate cake with banana in it. It also has the most divine brown butter (made when you cook butter on the stovetop until bubbly and golden), and maple syrup in it. Then it has a rich chocolate ganache AND caramel on top. Oh yeah. I don’t even eat cake but I could have eaten this entire cake all by myself. Unfortunately I made it for a friend’s birthday and HE got to walk out the door with the rest of them but I am literally planning on buying some bananas and hiding them in the house just so they go brown and I can make another one this weekend. It was THAT good.
Adapted from Donna Hay’s recipe
Ingredients
250g unsalted butter, chopped
2 1/4 cups (335g) self-raising flour
1/2 cup cocoa
1 tsp baking soda
1 cup (220g) caster sugar
3/4 cup (135g) brown sugar
1/3 cup (60ml) maple syrup
4 eggs
1 cup (250g) mashed banana
1 1/2 cups (325ml) milk
1/2 cup (125g) Nestle’s Top and Fill caramel
sea salt flakes to sprinkle (optional)
Chocolate Ganache
250g sour cream
200g dark chocolate
Method
Pre-heat oven to 180C (350)F. Line a 24cm round cake tin with non-stick baking paper.
Place the butter in a saucepan and cook over high heat until foamy and nutty brown. Transfer to a large bowl. Add the flour, cocoa, baking soda, sugars, maple syrup, eggs, banana and milk and whisk until smooth.
Pour into the pan and bake for 60-70 minutes or until cooked when tested with a skewer. Allow to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.
While the cake is cooking, make the ganache. Gently heat the sour cream and chocolate together in a heat proof bowl set over a pan of simmering water, mix until smooth and set aside.
Top the cake with the ganache, spoon over the caramel and swirl to form peaks. Sprinkle with sea salt flakes if you love salted caramel like me!
Ingredients
- 250g unsalted butter, chopped
- 2 1/4 cups (335g) self-raising flour
- 1/2 cup cocoa
- 1 tsp baking soda
- 1 cup (220g) caster sugar
- 3/4 cup (135g) brown sugar
- 1/3 cup (60ml) maple syrup
- 4 eggs
- 1 cup (250g) mashed banana
- 1 1/2 cups (325ml) milk
- 1/2 cup (125g) store-bought thick caramel
- Chocolate Ganache
- 250g sour cream
- 200g dark chocolate
Instructions
- Pre-heat oven to 180C (350)F. Line a 24cm round cake tin with non-stick baking paper.
- Place the butter in a saucepan and cook overhigh heat until foamy and nutty brown. Transfer to a large bowl. Add the flour, cocoa, baking soda, sugars, maple syrup, eggs, banana and milk and whisk until smooth.
- Pour into the pan and bake for 60-70 minutes or until cooked with tested with a skewer. Allow to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.
- While the cake is cooking, make the ganache. Gently heat the sour cream and chocolate together in a heat proof bowl set over a pan of simmering water, mix until smooth and set aside.
- Top the cake with the ganache, spoon over the caramel and swirl to form peaks. Sprinkle with sea salt flakes if you love salted caramel like me!
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
