chocolate and maple banana cake
- 250g unsalted butter, chopped
- 2¼ cups (335g) self-raising (self-rising) flour, sifted
- ½ cup (50g) Dutch cocoa, sifted
- 1 teaspoon bicarbonate of (baking) soda, sifted
- 1 cup (220g) caster (superfine) sugar
- ¾ cup (135g) brown sugar
- ⅓ cup (60ml) maple syrup
- 4 eggs
- 1 cup (250g) mashed banana (from approximately 4 bananas)
- 1½ cups (325ml) milk
- ½ cup (125g) store-bought thick caramel or dulce de leche
quick dark chocolate ganache
- 250g sour cream
- 200g dark chocolate, melted
- Preheat oven to 180°C (350°F). Place the butter in a large frying pan over high heat and cook for 5 minutes or until nutty brown. Transfer to a large bowl.
- Add the flour, cocoa, bicarbonate of soda, sugars, maple syrup, eggs, banana and milk and whisk until smooth.
- Pour into a lightly greased 24cm round cake tin lined with non-stick baking paper and cook for 1 hour 10 minutes or until cooked when tested with a skewer.
- Allow to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.
- While the cake is cooling, make the ganache.
- Place the sour cream and chocolate in a large bowl, mix until smooth and set aside. Top the cake with the ganache, spoon over the caramel and swirl to form peaks. Serves 10–12.
donna hay team
Hi Caela, yes of course! Good luck!! the dh team
Hi there, I’d like to attempt this for my daughters 2nd bday. Mainly adults in attendance. But i want to know if I could ice it with cream cheese icing instead? In case I want to add sprinkles or some colour for the toddler component? Thanks
I made this cake last week for work and it was fantastic. I did half the recipe with no worries. Will make this again.