This Banana Snacking Cake combines the classic flavors of chocolate and banana. The addition of mashed banana to the cake lends a moistness, while a touch of cinnamon brings out a greater depth of flavor. The chocolate glaze is simple to make, melting together only chocolate and butter, but I could eat it by the spoonful (and I usually do). The glaze spreads smooth when slightly warm and holds its shape like a dream. This cake is a good option to reach for when you are looking for a sweet snack and, if your kitchen is anything like mine, it will disappear before you are ready to see it go.
Banana Snacking Cake
Yields 9 x 13-inch cake
Banana Cake
2 1/2 cups (300 grams) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (100 grams) granulated sugar
3/4 cup (150 grams) brown sugar, packed
2 large eggs
3 medium ripe bananas, mashed
1 teaspoon vanilla extract
3/4 cup (180 mL) buttermilk (or regular milk)
Chocolate Glaze
6 ounces (170 grams) semi-sweet chocolate, coarsely chopped
1/2 cup (113 grams) butter, cubed
Preheat oven to 325 degrees F (160 degrees C). Grease a 9 x 13-inch baking pan.
To prepare the banana cake, whisk together flour, baking powder, cinnamon, and salt in a medium bowl. Set aside.
In a large mixing bowl, cream together the butter and sugars until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the mashed bananas and vanilla extract.
Beat in the flour mixture and buttermilk in alternating additions, starting and ending with the flour. Pour batter evenly in the prepared baking pan and bake for 35-40 minutes, or until golden and a toothpick inserted in the center comes out clean. Allow the cake cool completely.
To prepare the chocolate glaze, melt together the chopped chocolate and cubed butter in a small saucepan over low heat until smooth and uniform. Spread evenly over the cooled cake and allow the glaze to set before cutting and serving the cake.
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