Tuesday, October 6, 2009

Banana Chocolate Cupcakes

Oh what to do when you have a pile of brown bananas and you're sick of banana bread. Mash 'em in cupcakes! No one ever gets tired of cupcakes do they? I was perusing the joy of baking website and came across a recipe for chocolate banana cake. It looked so good that I immediately set about making it. This is my first time making ganache frosting but it turned out yummy. Enjoy!

Chocolate Banana Cake (or cupcakes!!):

2 cups (400 grams) granulated white sugar

1 3/4 cups (245 grams) all-purpose flour

3/4 cup (75 grams) cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

2 large eggs

1 cup mashed ripe bananas (about 2 medium sized bananas)

1 cup (240 ml) warm water

1/2 cup (120 ml) milk

1/2 cup (120 ml) safflower or canola oil

1 1/2 teaspoons pure vanilla extract

Chocolate Ganache Frosting:

8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces

3/4 cup (180 ml) heavy whipping cream

1 tablespoon (14 gram) unsalted butter

Chocolate Banana Cake Directions:

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Set aside. Or you can line muffin pans with paper liners.

In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. You will notice that the batter is quite thin. Pour the batter into the prepared pan and bake for about 35 to 40 minutes for the cake. Bake 18-20 minutes for cupcakes or until a toothpick inserted in the center of the cake comes out clean.

Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache.

Ganache Directions:

Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. When Ganache has completely cooled, beat until soft and fluffy. Then spread the frosting on top of the cake. Can garnish with dried banana chips if desired.

Serves 16 people.


The imPerfect Housewife said...

Oh yeah baby! Those look great! By the way, I'm ordering some of those edible bowl makers today so I can make that cornbread/chili thing you made the other day. I'm so excited!! ♥

Melody said...

Chocolate and banana are a great combination! That ganache looks sooooo delicious.

the ungourmet said...

Your cupcakes look scrumptious! I've never made ganache. I would love to try it! Great way to use up your bananas!

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