I got some ripe bananas at home that nobody was interested in. So in they went to my mixer for a moist and delicious cake. I’ve started using a combination of trehalose and organic sugar for butter cakes recently for reduced sweetness without giving up moisture and so far I’m pretty satisfied with the result. If you don’t have trehalose on hand then feel free to use sugar exclusively (it will be sweeter). Try not to reduce the sugar amount too much though as this will make the cake tough and dry.
There is an important step in the preparation of this cake. Instead of adding the cocoa powder along with the flour mixture, it is dissolved in hot water. This process, called blooming, intensifies the cocoa powder aroma by releasing the flavor particles within the cocoa powder, thereby making it more flavorful. Other hot liquids such as milk, coffee, or even fat such as butter or oil would also do the trick.
If you don’t have a cast aluminum bundt pan you could bake this cake in a 8.5-by-4.5-inch loaf pan and increase baking time by at least 15 minutes. Line the pan with parchment paper for easy unmolding. For fluffier cakes with less calories, visit my blog post, Chocolate Banana Chiffon Cake. Running out of time? Try this Banana Chocolate Chip Muffins that is super quick and simple to make. For more tips on making butter cakes, feel free to visit my blog post, Chocolate Sour Cream Bundt Cake.
若沒有鑄鋁中空蛋糕模(bundt pan)可用8.5 x 4.5寸的長方模並在內墊牛油紙方便取出蛋糕，但是烘焙時間必須加長至少15分鐘。若怕牛油太肥的話可做鬆軟的戚風蛋糕，詳情請參考朱古力香蕉戚風蛋糕。沒時間慢慢做蛋糕的話則可試試這個簡單快捷的香蕉朱古力粒鬆餅食譜。更多製作牛油蛋糕的小貼士詳見朱古力酸忌廉蛋糕。
Chocolate Banana Bundt Cake
For 6-cup bundt cake pan
160 g cake and pastry flour, plus extra for coating
1 tsp baking powder
1/2 tsp salt
40 g unsweetened cocoa powder
120 g hot water
2 medium ripe bananas (about 120 g each peeled)
1/2 tsp vanilla bean paste or pure vanilla extract
150 g unsalted butter, slightly softened, plus extra for greasing
135 g granulated sugar (I used organic sugar)
35 g trehalose
2 large eggs (about 100 g)
Preheat oven to 325ºF/160ºC. Butter and flour the bundt pan then tap off excess flour. In a large bowl, sift together the flour, baking powder and salt. In a small bowl, mash 1 medium banana with a fork and cut another banana in chunks to be added to the batter later. In another large bowl, bloom cocoa powder by mixing it with hot water and stir until smooth then let cool. Stir in mashed banana and vanilla. Set aside.
With a hand mixer or a stand mixer fitted with the paddle attachment, beat softened butter with low speed until smooth. Add sugar and trehalose and beat with medium speed until light and fluffy, 4 to 5 minutes, scraping down the sides of the bowl if needed
Add eggs in two to three additions. Beat with medium speed until fully incorporated between each addition, scraping the sides of the bowl as needed.
With low speed, add flour mixture in three additions, alternating with chocolate-banana mixture in two additions. Mix until just combined and do not over-mix. Scrape down the sides as needed. Fold in banana chunks.
Spoon batter into the prepared pan. Tap the pan several times gently on a work surface to release any bubbles that may have developed and ensure the batter reaches all crevices in the design. Smooth top with a spatula.
Bake for 45 to 50 minutes or until cake is golden, feels firm and a toothpick inserted in the center comes out clean (tent with aluminum foil for the final 15 minutes of baking if the cake appears to brown too quickly). Adjust oven temperature and baking time accordingly for your own oven.
※increase baking time by at least 15 minutes if loaf pan is used
Cool in pan for 5 minutes before inverting onto a wire rack to cool completely. For best flavor, let cake rest overnight in an airtight container before consuming.
※for a crispy crust, reheat cake slices in the toaster oven for several minutes
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