Monday, April 23, 2012

Dessert for Breakfast?

Dessert for Breakfast? I say why not, especially if there are bananas in your cake. Oh, and did I mention CHOCOLATE. Yes, chocolate and bananas together-who can resist? Here is a wonderful banana cake with chocolate glaze recipe. I made this Sunday night for friends and saved one last slice for this morning for breakfast. I advise you to make this for your friends so you do not devour it in one sitting.

Banana Cake with Chocolate Glaze
Yields 2 8-inch cake layers (or 9 x 13" cake)
Banana Cake
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup white sugar
3/4 cup brown sugar
2 large eggs
3 overripe bananas, mashed
1 teaspoon vanilla extract
3/4 cup buttermilk
Preheat oven to 325 degrees F (160 degrees C). Grease 2 8-inch baking pans.
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugars until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the bananas and vanilla extract.
Alternatively add and beat in the flour mixture and buttermilk in 5 additions, starting and ending with the flour. Pour batter evenly between prepared baking pans. Bake for 35-40 minutes, or until golden and a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes before removing from cake pans. Cool completely before frosting.
Chocolate Glaze
12 ounces (2 cups) semi-sweet chocolate
8 tablespoons butter
In a double boiler, melt together the chocolate and butter, stirring until smooth. Glaze will be thick. Remove from heat and frost cake before glaze hardens

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