Chocolate Banana Cake

Cake:

1 cup butter, softened 250 mL
1 ½ cups sugar 375 mL
3 eggs
1 tsp vanilla 5 ml
1 ½ cups ripe bananas, mashed 375 mL
2 cups Only Oats Oat Flour 500 mL
1/3 cup tapioca flour 75 mL
1/3 cup potato flour 75 mL
1/3 cup sorghum flour 75 mL
1 1/2 tsp baking soda
2 tsp baking powder
1 ½ tsp xanthan gum 7 mL
1/2 cup sour cream 125 mL
3 squares semi sweet chocolate, finely chopped

Dark Chocolate Ganache:

½ cup whipping cream 125 mL
4 oz semisweet chocolate, chopped

Between Layers:

2 cups whipping cream 500 mL
1 tsp vanilla 5 ml
1/4 cup sugar 80 ml
4 bananas, sliced

Cake:

1. Cream butter and sugar. Beat in eggs, vanilla and bananas. Sift flours together and mix with remaining dry ingredients, baking soda, baking powder and xanthan gum. Add alternately to butter mixture with sour cream, mixing just until flour is incorporated. Add chopped chocolate squares with the final flour addition.

2. Lightly grease 2-9” round pans or line with parchment paper. Bake at 350° for 35 to 40 minutes or until top springs back when touched. Let cool on rack for 20 minutes and remove from pan. Let cool completely. Decorate or freeze till a later date.

Dark chocolate ganache:

1. Bring cream to boil; pour over chocolate in small bowl, whisking until melted. Let cool for 20 minutes or until room temperature and still pourable. Reserve 2 tbsp for garnish. 

2. Whip cream until soft peaks form; add ¼ cup sugar and 1 tsp vanilla and beat until firm.

3. With long serrated knife, slice cakes in half horizontally. If tops are very rounded, trim the top for a flatter surface.  Place a bottom layer, cut side up on a flat serving plate. Spread top with whipping cream right to the edge of the cake. Cover with a layer of sliced bananas, leaving a ½ inch border all around. Repeat with the remaining 3 layers, finishing with a bottom layer, cut side down. Pour chocolate ganache over cake top, spreading to edge and allowing it to drizzle down the side of the cake.  Smooth chocolate and garnish with sliced bananas. Drizzle reserved chocolate over bananas.

4. Refrigerate for at least 1 hour and serve same day. This cake will get rave reviews and is the ultimate chocolate banana treat!

Last updated on February 8, 2012 by Avena Foods