“This is a recipe I used to make on special occasions when my daughters were younger and making it bring back happy family time memories.”
1 ½ cups mashed bananas (about 4 medium)
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
½ tsp salt
¾ cup unsalted butter, softened to room temperature
1 cup granulated sugar
½ cup packed light or dark brown sugar
3 large eggs
2 tsp pure vanilla extract
1 ½ cups buttermilk
2 cups heavy cream
200 grams couverture chocolate or baking chocolate
Preheat oven to 350° F and grease a 9” x 13” pan.
Mash the bananas. Set aside.
Whisk flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps is OK.
Spread the batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top o the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
Remove the cake from the oven and set on a wire rack. Allow to cool completely.
In a heat-proof mixing bowl, place chocolate and cream.
Bring a pot of water to a boil, hang bowl over top, be careful to not let the boiling water touch the bowl.
Let the cream and chocolate warm up, stirring occasionally.
Once the chocolate is fully melted, remove it from the heat. If desired, add vanilla extract to taste.
Let cool on the counter and place piece of plastic wrap on top to prevent skin from forming. Place in the refrigerator to chill along with beaters. Around 1-2 hours.
Once the mixture is cold and firm, whip it on medium and quickly increase to high.
Once the chocolate cream is light and fluffy, use it immediately to frost the cake.
For maximum freshness, consume within 3-4 days. Keep refrigerated. For a soft creamy texture, let it come to room temperature for about 10 minutes.
Senior Control Systems Engineer
Brenda is part of the process controls and automation team in the South Burlington, Vermont office. She does the design, programming, commissioning, and troubleshooting of PLC controlled automated manufacturing systems.