Banana-Chocolate Brunch Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Mashed banana in the batter keeps the cake moist, like banana bread. Bake the cake up to two days ahead; cool completely, wrap in plastic wrap, and store in the refrigerator. For best results, glaze the cake the morning of the brunch. Ingredients:
2 cups all-purpose flour |
3/4 cup packed brown sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
2 cups mashed banana (about 3 large) |
1/4 cup fat-free milk |
1 large egg |
4 ounces bittersweet chocolate, chopped and divided |
cooking spray |
8 teaspoons hot water |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl, stirring with a whisk.
3. Combine banana, milk, and egg, stirring until well blended. Add banana mixture to flour mixture, stirring just until moist. Gently fold in half of chocolate. Spoon batter into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely.
4. Combine remaining chocolate and hot water in a small microwave-safe bowl; microwave at high 30 seconds or until almost melted. Stir until smooth. Drizzle glaze over cooled cake.
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