January 2, 2013

Chocolate Banana Cake

Wishing all my readers a very happy & peaceful 2013! With all the unfortunate & inhumane mishaps happening around the world, we need more & more of positive energy and peace in all our lives & surroundings more than anything. So, here 's to yet another year of peace, happiness, health & success!

Now, coming to the 'health' part, what will you do if you have a couple of "overly ripened" bananas sitting on your kitchen counter? Wait, don 't throw them away! Use them to make this chocolate banana cake instead, just as I did! I am so glad that my mind & heart were fixed on to this recipe from joyofbaking. The cake turned out to be so delectable, moist & perfect - couldn 't ask for more!!

I made an orange-flavored cream cheese frosting (with chocolate shavings on the top) that paired-up so beautifully with the cake. The cake developed more flavor with days! The cake was super-duper delicious on the third day compared to the first day. It was an instant hit with my friends and they were all ga-ga over this recipe! Thanks to all of their raving reviews without which this recipe wouldn't have made it to my blog!

Complexity - Medium
Prep time - 15 - 20 mins
Cook time - 2 hrs (includes resting time)
Serves - 9 x 13 inch pan

Granulated white sugar - 2 cups
All-purpose flour - 1 3/4 cups
Unsweetened cocoa powder (regular or Dutch-processed) - 3/4 cup
Baking powder - 1.5 tsp
Baking soda - 1.5 tsp
Salt - 1/2 tsp
Egg whites - 1/4 cup (or 2 medium sized eggs)
Mashed ripe bananas (about 2.5 medium sized bananas) - 1.5 cup
Warm water - 1 cup
Milk - 1/2 cup
Vegetable oil (or any flavorless oil) - 1/2 cup
Pure vanilla extract - 1.5 tsp
Instant coffee powder - 1 tbsp (optional)

Preheat oven to 350 degrees F. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch pan. Set aside.

In a large bowl whisk together the sugar, flour, cocoa powder, coffee powder, baking powder, baking soda, and salt. Set aside.

In another bowl, whisk together the egg whites, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients over the dry ingredients and stir until combined. You will notice that the batter is quite thin. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.  Remove from oven and let it cool.

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