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Fudgie bananarama cake

fudgie banana cake

One of the best parts of living is Wisconsin is the abundant availability of safe, legal fireworks. Every year we enjoy blowing up as many as we can possibly afford…it is a little like burning money or maybe gambling(?), but much more fun! Before it got dark last night we fueled ourselves up with a high octane mixture of an iced, double-shot latte and a slice of this intense banana cake with chocolately, fudgie frosting. My, my, my…I may switch to the cake side after all!

fudgie banana cakeThis sudden change of heart is brought about by the genius Dorie Greenspan. Her book, Baking, From My Home To Yours is an enjoyable read and actually urges you to adapt and experiment with her recipes. It’s provoked me to fill in the gaps in my baking equipment and ever since I acquired the two round layer pans I’ve been dying to bake a cake. I wanted to use some items in my refrigerator and pantry so I ended up cobbling together an adaptation of two recipes. I think it turned out quite well. It’s like a intensely flavored banana fudge candy bar. Need I say more?

Fudgie Bananarama Cake
adapted from Baking, From My Home To Yours, Dorie Greenspan

3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 sticks of butter, room temperature
2 cups brown sugar
2 teaspoons vanilla
2 large eggs, room temperature
4 very ripe bananas
1 cup sour cream

Preheat oven to 350ยบ F. Butter and lightly flour two round cake layer pans.Sift together the flour, baking soda, and salt. Set aside.

Cream the butter with a mixer. Add the sugar and allow to cream until fluffy. Add the vanilla and mix well. Add the eggs one at a time, allow the mixer to beat for one minute after each egg. Scrap down the mixing bowl as needed.

Add the bananas. Don’t be alarmed if it curdles…it’ll all come back together shortly. Alternate adding the dry ingredients and the sour cream. Once it is all added and mixed well fill the pans and bake for 25 to 35 minutes or until golden brown and a knife inserted comes out clean.

My one mistake was that I checked the cake on the left and it was done so I assumed the right cake was done too…actually it could have baked another three minutes or so.

Fudgie Frosting

10 ounces of chocolate (I used semisweet, dark, and milk)
1 cup heavy cream
1/4 cup light cane syrup
1 teaspoon vanilla

Put the chocolate in the work bowl of your food processor. Chop it well. Heat the cream just to boiling and pour it into the processor as it works. Add the syrup and vanilla and let the processor work until it is all well combined. Transfer to a bowl, cover with plastic and refrigerate for at least 3 hours. Stir well before using.

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July 5, 2007 | Filed Under baking, chocolate, cookbook, food, recipe, sweets 

comments

5 Responses to “Fudgie bananarama cake”

  1. Valli on July 5th, 2007

    Wow…looks delicious Vanessa. I have some very well used bananas in the freezer which would make a delicious Bananarama.

  2. MadLisa on July 5th, 2007

    Hi Vanessa,
    this looks and sounds wonderful! You can’t go wrong with chocolae and bananas.
    I brought the French yogurt cake to our 4th of July cookout last night–a big success! I used Greek yogurt from Trader Joe’s, added a little bit of grated orange rind and sprinkled with powdered sugar. 3 people asked for the recipe…
    Tomorrow I’ll be roasting up the CSA veggies!

  3. brilynn on July 6th, 2007

    Dorie will definitely sway you to the cake side… until you start making her pies too, and then you’ll be sitting on the fence.

  4. Jeanna on July 7th, 2007

    The Madison cop who nabbed us for shooting off bottlerockets didn’t seem to know how safe and legal we were being.
    But that cake is something else! I might actually lift my no baking in the summer ban for this one.

  5. vanessa on July 7th, 2007

    Ah… the fireworks dilemma…you can buy them but not use them…right!?! Our neighborhood is like Bagdad with mortars and huge aerial displays…it starts a week before the 4th and continues until everyone runs out. I love it.

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