Daniel’s Banana Chocolate Cake

From Nelson’s Kitchen

      Adapted from Better Homes and Gardens Cookbook

This is my own adaptation of a traditional banana cake. I made it dairy free and added chocolate as a flavouring.

Ingredients (optional chocolate glaze):
  1. Prepare tube pan and heat oven
    • Spray or smear with shortening the pan, then dust with either flour or cocoa powder.
    • Pre-heat oven to 350 F
  2. Chocolate Mixture
    • Melt chocolate and shortening in microwave in a large glass or heavy duty plastic bowl
    • Add sugar and mix
    • Add mashed bananas and mix
    • Add eggs and mix
    • Add vanilla and salt
  3. Faking buttermilk
    • In a measuring cup mix almond milk with lemon (it may separate).
  4. Dry mixture
    • In a separate bowl mix flour, baking powder and baking soda
  5. Finishing the mixture
    • Add 1/3 of flour mixture to the chocolate mixture and stir until incorporated
    • Add 1/3 of the milk mixture and stir until incorporated
    • Repeat two more times until all the flour and milk are incorporated
  6. Baking the cake
    • Pour cake batter into prepared pan
    • Bake for 30 minutes (or longer) until a toothpick inserted into the cake comes out clean.
  7. Cool and unmold the cake
    • Let the cake cool until is is just warm.
    • Run a knife around the edges of the pan to release the cake.
    • Invert in a clean cutting board (cake will be upside down).
    • Put a platter at the bottom of the cake and invert into the plate (if planning to glaze the cake invert it on a wire rack and put the wire rack over a large baking pan.
  8. Glaze the cake (optional)
    • In bowl set over pot of simmering water, melt chocolate with butter and whisk until smooth. Remove bowl from pot, add corn syrup and vanilla, and mix until smooth and shiny.
    • Spread the glaze over the cake and let cool.