Recipe by Silvia Baldini — When life gives you too many bananas you make gooey chocolate, coconut and rum cake. 20 minutes to make, one hour to bake. Eat warm out of the oven with a large scoop of bourbon vanilla ice cream or caramel crunch would be nice too.
| Servings | Prep Time |
| 8/10 people | 25 minutes |
| Cook Time |
| 1 plus 10m hour |
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Recipe by Silvia Baldini — When life gives you too many bananas you make gooey chocolate, coconut and rum cake. 20 minutes to make, one hour to bake. Eat warm out of the oven with a large scoop of bourbon vanilla ice cream or caramel crunch would be nice too.
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Ingredients
Cake
- 2/3 cup plus one tablespoon milk 160 ml
- 2 tsp lemon juice
- 1 1/2 cup mashed ripe bananas 4 bananas with brown spots
- 2 cups all-purpose flour 300g
- 1/2 cup shredded desiccated coconut 50g
- 2 tsp baking powder
- 1/2 tsp bicarbonate (baking) soda
- 1/4 tsp salt
- 1 1/4 stick unsalted butter softened 150g
- 1 1/4 cup caster granulated sugar 225g
- 1/2 tsp vanilla extract
- 2 tablespoons rum optional
- 3 large eggs
- 3 1/2 oz dark chocolate finally chopped 100g
Frosting
- 7 oz dark chocolate 200g broken in to pieces
- 3/4 cup icing confectioner sugar 160g
- 1/2 cup sour cream 225ml
Servings: people
Instructions
Cake
- Heat the oven to 150c/325f Butter a 9 1/2 inch-24cm spring form cake pan and line with baking parchment.
- Place the milk and lemon in a bowl and let stand for 10 minutes to sour the milk, then stir in the mashed bananas.
- Stir together flour, desiccated coconut, baking powder and baking soda with the salt. With a stand in mixer or by hand, beat together butter, sugar and vanilla until light and fluffy. Beat eggs one at the time. Add the Rum if using. Add one-third of the flour mix to the creamed mixture and gently beat in. Add one-third of the banana mixture and gently beat in. Alternately add the remaining flour and banana until combined. Gently fold in the chocolate. Spread the batter over the base of the lined spring form.
- Bake for 1 hour and 10 minutes, until the sides have pulled away from the spring form. Transfer to a wire rack and leave to cool for 15 minutes before turning out on the rack and leaving to cool completely.
Frosting/ Optional
- Melt the chocolate in a bowl over a pan of simmering water. Stir until smoothly combined. Cool slightly. Gradually beat in the icing sugar. Stir in the sour cream until thick, smooth and glossy. Use immediately.
Recipe Notes
The frosting is very good and very festive but not necessary. I like this cake plain most of the times.
You can substitute half of the dark chocolate with the same amount of white chocolate for a truly decadent treat.
Use good quality chocolate it makes a difference.
The bananas need to be very ripe with brown speckled skins to achieve perfect flavor and texture.
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