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Black and White Banana Cake | www.tasteandtellblog.com #recipe #banana #cake
 
How do you like your bananas?

For me, they can’t be brown at all. There is about a 6 hour period when bananas are perfect for me – the green is gone, but brown hasn’t touched them yet, giving them the perfect amount of sweetness. My husband is the opposite. He likes them brown. Not banana bread brown, but with way more brown than I would ever touch them.

The kids? Now I think it just depends on their mood, like most things do with kids. They can scarf down bananas like nobody’s business one day, but the next day they don’t want anything to do with them. Brown or green – they just don’t care.

Which makes banana buying difficult. I try to always have a good amount of fruit on hand, and so there are almost always bananas in the fruit bowl. Usually that bowl is emptied before the next trip to the grocery store, but sometimes we go through periods when there are always a few bananas that go past their prime.

And a girl can only eat so much banana bread. Don’t get me wrong – I love it and all – but sometimes you want something a little different. This cake came from that need to use up some overly ripe bananas, but not wanting to make another loaf of banana bread.

To be honest, I wasn’t even going to post about this. It’s super simple, nothing fancy, nothing that you would look at and go “wow!” I even thought about making a glaze to go over the top, just because it looked so ordinary to me. But I’m so glad that I didn’t. Because this cake is perfect in it’s simplicity. I think anything else would have ruined it. (Perfect, except for the fact that the middle of my cake fell – I think I checked it way too much!!)

I may hide away a few bananas to ripen up just so that I can make this cake again. And I’m sure my kids wouldn’t complain – they loved it as well!
 

Black and White Banana Cake | www.tasteandtellblog.com #recipe #banana #cake

 

Black and White Banana Cake

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 9 servings

Black and White Banana Cake

A different way to use up those ripe bananas, this cake brings in a layer of chocolate to change things up.

Ingredients

  • 1/2 cup butter, at room temperature
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cups mashed bananas
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsweetened cocoa

Instructions

  1. Preheat oven to 350F. Spray an 8x8-inch baking dish with nonstick cooking spray.
  2. In a bowl, beat together the butter and sugar. Add in the egg and vanilla, then beat in the bananas.
  3. In another bowl, combine the flour, baking soda, baking powder and salt. Add to the creamed mixture and stir to mix.
  4. Spread 1/2-2/3 of the mixture in the bottom of the prepared dish. Add the cocoa to the remaining batter and gently spread over the top of the batter in the dish.
  5. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes.
http://www.tasteandtellblog.com/black-and-white-banana-cake/

More uses for those overripe bananas:

Banana Chocolate Chip Cookies | www.tasteandtellblog.com #recipe #cookie #banana

Banana Chocolate Chip Cookies

Caramel Banana Bread | www.tasteandtellblog.comCaramel Banana Bread

Peanutty Chocolate Chip Banana Bread | www.tasteandtellblog.comPeanutty Chocolate Chip Banana Bread

Around the Web:

Banana Yogurt Muffins from Averie Cooks

Chocolate Chip Banana Pancakes from Life Tastes Like Food

Chunky Monkey Ice Cream from Culinary Adventures in the Kitchen

 

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23 Responses to Black and White Banana Cake

  1. Rosa says:

    It looks really tempting and delicious!

    Cheers,

    Rosa

  2. I’m glad you posted it because it looks amazing! It’s like a brownie meets a banana bread! :D

  3. This cake absolutely looks great! I’m glad you decided to post it. It’s definitely right up my alley! It reminds me of this marbled chocolate banana bread I make – it’s always a hit! I bet this cake would be too :)

  4. Thanks for linking up my Banana Yogurt Muffins & today I posted another banana recipe. They’re ‘accents’ though, not the main attraction. Your main attraction is PEFECT! I love cakes like this, and with the chocolate, nice. But not overly doctored up. I have to tell myself to just stop at simplicity sometimes and not be tempted to add the whole pantry :) And I am a checker too and just had a massive cake fail b/c of it! Yours is nothing!

  5. Love this cake! Such a great idea :)

  6. carrian says:

    My kids are the same way! We’ve started buying them, and then going a while without just so they will want them again.

  7. I definitely have a very small banana window, but I love them in smoothies and cakes – this cake looks great!

  8. Ashley says:

    This looks wonderful! I love bananas in all forms! My dad is like you when it comes to no black or brown at all…and he prefers them when they’re cold, straight out of the refrigerator.

  9. I like the same kind of bananas you do, and I won’t eat them otherwise! But baking – yes. Love the black and white cake!

  10. Joanne says:

    I am the same as you when it comes to bananas…they can be perfectly yellow but no more and no less. This cake does loo perfect!

  11. I am a very picky banana eater…they have to be just slightly green and kind of crunchy. My husband on the other hand likes the over ripe ones to eat. I love that you paired the banana cake with a yummy chocolate layer!!!

  12. I am the same way. I only like bananas with a little bit of green, which is hard to find when you buy a whole bunch of bananas and eat 1 a day! That being said, I usually make banana bread but yes, change is good! I’m totally swooning over this cake!

  13. MCS Gal says:

    Recipe sounds great. I freeze “rotten” bananas for smoothies, adding to pancakes, etc. I’m going to try this recipe.

  14. Oh my! This looks so super yummy! Pinning!

    hugs x
    Crystelle

  15. Oh and I’ve got some bananas just waiting for this! Yumm! Love banana and chocolate together! Thanks for sharing this!

  16. Blah. I totally despise over-ripe bananas. Under-ripe, and they taste too chalky. Over-ripe and they almost dissolve in your mouth. I’m not fussy about much, but this is one of them.

    Good thing banana breads and cakes use the stuff I’d never eat otherwise!

  17. So, so yummy! I love banana in almost anything and these are great recipes to reference!

    Jen @ Noting Grace

  18. Ruthie says:

    I love banana baked anything!! YUM! I’m so glad you came to share at Super Saturday Show & Tell… come back again next week to party with me again :) xoxo~ Ruthie

  19. We always have ripe bananas at our house – can’t wait to try!
    Thanks so much for sharing over at Finding the Pretty & Delicious Linky Party – hope you’ll visit again next Saturday! Leigh Anne

  20. This looks so different and so delicious. I love bananas any which way, so I know I’ll love this!

  21. Everyone definitely has their opinions over which stage of banana is the “perfect” banana!

    I love that this recipe uses all pantry staples, it’s the perfect impromptu way to use up some bananas that are headed for the trash!

  22. […] done muffins, banana bread variations, cake, even cookies, but this time around, I thought I’d experiment with brownies. As much as I […]

  23. Carole says:

    I’m like you….there’s a specific point at which I will not eat a fresh banana. My husband doesn’t get it. He thinks they’re perfect when the peel is slightly speckled and they’re softer. Not smooshy soft, just more ripened than I like. At the point he likes to eat them, to me they’re only good for baking and smoothies. lol

    Recipe sounds great. :)

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