This old fashioned Banana Cake with Chocolate Walnut Glaze is a delicious way to make use of overripe banana
s. This easy cake recipe is wonderfully moist and tender with a light layer of sweet chocolate glaze.
You know those recipes that you turn to over and over again through your life? I’m talking about those tried and true, dependable recipes that you go back to time and time again. This easy Banana Cake recipe belongs on that list.
Using ingredients you might otherwise toss to create something delicious has always had big appeal to me. Grab those overripe bananas that might be headed for the trash bin and turn them into a yummy dessert.
Ingredient Notes
For the Banana Cake
Butter – For a smooth batter, be sure to use softened, room temperature butter. Let it rest on your kitchen counter for one to two hours before beginning.
Sugar – A combination of granulated white sugar and light brown sugar for the perfect balance of sweet flavor.
Eggs
Pure vanilla extract
All-purpose flour
Baking soda and salt
Buttermilk – If you don’t want to buy buttermilk you can make your own. Add 1 tablespoon of either lemon juice or white vinegar to a measuring cup and then enough regular milk to measure 1 cup. Stir the mixture and let it rest for a few minutes before adding it to the recipe.
Fresh lemon juice
Bananas – It’s best to use overripe bananas for baked goods. Once the peels are beginning to turn black and the bananas are softening, they are just perfect for cakes and breads.
For the Chocolate Walnut Glaze
Butter – No need to soften it since the glaze is prepared on the stove.
Unsweetened cocoa powder
Buttermilk
Pure vanilla extract
Powdered sugar – Aka confectioners’ sugar.
Walnuts – Be sure to store walnuts in the refrigerator to keep them at fresh for up 2 to 3 months. For longer storage they can be frozen.
How to Make Banana Cake
Combine the flour, baking soda and salt in a medium mixing bowl.
In a separate large bowl, beat the butter, white sugar and brown sugar with an electric mixer until light and fluffy. Beat in the eggs and vanilla.
Mix in a little of the flour mixture.
Mix in a little of the buttermilk. Continue adding the flour, alternating with buttermilk, until all of both have been added.
In a small bowl, mash the bananas with a fork and add the lemon juice. Add the mixture to the batter.
Stir the batter with a wooden spoon.
Pour the batter into 13- x 9-inch baking dish that you’ve coated with nonstick cooking spray.
Bake in a preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for at least an hour before finishing with the glaze.
How to Make Chocolate Walnut Glaze
Melt the butter in a saucepan over medium heat. Whisk in the cocoa powder, buttermilk and vanilla.
Reduce the heat to low and whisk in the powdered sugar.
Whisk the mixture vigorously until smooth.
Stir in half of the chopped nuts and reserve the rest to garnish the top of the cake.
Pour the glaze over the cooled or mostly cooled cake. It’s okay if the cake is still slightly warm but it shouldn’t be glazed straight out of the oven.
Use an offset spatula or butter knife to spread it out evenly over the surface. Sprinkle the remaining nuts over the top. Allow the glaze to set for a few minutes before slicing and serving the cake.
Storage
Leftover Banana Cake can be stored on your kitchen counter covered with plastic wrap or foil. It’s best consumed within 3 to 4 days for the best quality.
More Ways to Use Overripe Bananas
Apple Banana Bread
Oatmeal Banana Muffins with Chocolate Chips
Strawberry Banana Bread
Sour Cream Chocolate Chip Banana Bread
Print
Banana Cake with Chocolate Walnut Glaze
s. This easy cake recipe is wonderfully moist and tender with a light layer of sweet chocolate glaze.
Course Cake, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 15
Calories 348kcal
Author Valerie Brunmeier
Ingredients
Banana Cake
½ cup butter softened
½ cup granulated white sugar
¾ cup light brown sugar
2 eggs
1 ½ teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 tablespoon fresh lemon juice
2 overripe bananas 1 cup mashed banana
Chocolate Walnut Glaze
¼ cup butter
3 tablespoons unsweetened cocoa powder
5 tablespoons buttermilk
½ teaspoon pure vanilla extract
2 ½ cups powdered sugar
½ cup chopped walnuts divided
Instructions
For the Banana Cake
Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray.
In a small bowl, mash bananas with a fork until you have about 1 cup of mashed banana. Add lemon juice and set aside.
In a medium bowl, mix flour, baking soda and salt. Set aside.
In a large bowl beat butter granulated sugar, and brown sugar with a hand mixer until light and fluffy. Beat in the eggs and vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture with a spoon. Pour batter into the prepared baking dish.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for at least an hour before finishing with the glaze.
For the Chocolate Walnut Glaze
Melt the butter in a medium saucepan over MEDIUM heat. Whisk in the cocoa powder, buttermilk and vanilla. Reduce the heat to LOW and whisk in the powdered sugar, whisking vigorously until smooth. Stir in half of the chopped nuts (reserve remaining nuts for garnish).
Pour the glaze over the cooled cake (it's okay if it is still slightly warm) and use an offset spatula or butter knife to spread it out evenly over the surface. Sprinkle the remaining nuts over the top. Allow the glaze to set for a few minutes before slicing and serving the cake.
Notes
If you don’t want to buy buttermilk you can make your own. Add 1 tablespoon of either lemon juice or white vinegar to a measuring cup and then enough regular milk to measure 1 cup. Stir the mixture and let it rest for a few minutes before adding it to the recipe.
Storage
Leftover Banana Cake can be stored on your kitchen counter covered with plastic wrap or foil. It’s best consumed within 3 to 4 days for the best quality.
Nutrition
Calories: 348kcal | Carbohydrates: 56g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 266mg | Potassium: 166mg | Fiber: 1g | Sugar: 40g | Vitamin A: 336IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg
The post Banana Cake With Chocolate Walnut Glaze appeared first on Valerie's Kitchen.
#Chocolate #ClassicRecipes #American #Fruit #Cakes
You know those recipes that you turn to over and over again through your life? I’m talking about those tried and true, dependable recipes that you go back to time and time again. This easy Banana Cake recipe belongs on that list.
Using ingredients you might otherwise toss to create something delicious has always had big appeal to me. Grab those overripe bananas that might be headed for the trash bin and turn them into a yummy dessert.
Ingredient Notes
For the Banana Cake
Butter – For a smooth batter, be sure to use softened, room temperature butter. Let it rest on your kitchen counter for one to two hours before beginning.
Sugar – A combination of granulated white sugar and light brown sugar for the perfect balance of sweet flavor.
Eggs
Pure vanilla extract
All-purpose flour
Baking soda and salt
Buttermilk – If you don’t want to buy buttermilk you can make your own. Add 1 tablespoon of either lemon juice or white vinegar to a measuring cup and then enough regular milk to measure 1 cup. Stir the mixture and let it rest for a few minutes before adding it to the recipe.
Fresh lemon juice
Bananas – It’s best to use overripe bananas for baked goods. Once the peels are beginning to turn black and the bananas are softening, they are just perfect for cakes and breads.
For the Chocolate Walnut Glaze
Butter – No need to soften it since the glaze is prepared on the stove.
Unsweetened cocoa powder
Buttermilk
Pure vanilla extract
Powdered sugar – Aka confectioners’ sugar.
Walnuts – Be sure to store walnuts in the refrigerator to keep them at fresh for up 2 to 3 months. For longer storage they can be frozen.
How to Make Banana Cake
Combine the flour, baking soda and salt in a medium mixing bowl.
In a separate large bowl, beat the butter, white sugar and brown sugar with an electric mixer until light and fluffy. Beat in the eggs and vanilla.
Mix in a little of the flour mixture.
Mix in a little of the buttermilk. Continue adding the flour, alternating with buttermilk, until all of both have been added.
In a small bowl, mash the bananas with a fork and add the lemon juice. Add the mixture to the batter.
Stir the batter with a wooden spoon.
Pour the batter into 13- x 9-inch baking dish that you’ve coated with nonstick cooking spray.
Bake in a preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for at least an hour before finishing with the glaze.
How to Make Chocolate Walnut Glaze
Melt the butter in a saucepan over medium heat. Whisk in the cocoa powder, buttermilk and vanilla.
Reduce the heat to low and whisk in the powdered sugar.
Whisk the mixture vigorously until smooth.
Stir in half of the chopped nuts and reserve the rest to garnish the top of the cake.
Pour the glaze over the cooled or mostly cooled cake. It’s okay if the cake is still slightly warm but it shouldn’t be glazed straight out of the oven.
Use an offset spatula or butter knife to spread it out evenly over the surface. Sprinkle the remaining nuts over the top. Allow the glaze to set for a few minutes before slicing and serving the cake.
Storage
Leftover Banana Cake can be stored on your kitchen counter covered with plastic wrap or foil. It’s best consumed within 3 to 4 days for the best quality.
More Ways to Use Overripe Bananas
Apple Banana Bread
Oatmeal Banana Muffins with Chocolate Chips
Strawberry Banana Bread
Sour Cream Chocolate Chip Banana Bread
Banana Cake with Chocolate Walnut Glaze
s. This easy cake recipe is wonderfully moist and tender with a light layer of sweet chocolate glaze.
Course Cake, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 15
Calories 348kcal
Author Valerie Brunmeier
Ingredients
Banana Cake
½ cup butter softened
½ cup granulated white sugar
¾ cup light brown sugar
2 eggs
1 ½ teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 tablespoon fresh lemon juice
2 overripe bananas 1 cup mashed banana
Chocolate Walnut Glaze
¼ cup butter
3 tablespoons unsweetened cocoa powder
5 tablespoons buttermilk
½ teaspoon pure vanilla extract
2 ½ cups powdered sugar
½ cup chopped walnuts divided
Instructions
For the Banana Cake
Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray.
In a small bowl, mash bananas with a fork until you have about 1 cup of mashed banana. Add lemon juice and set aside.
In a medium bowl, mix flour, baking soda and salt. Set aside.
In a large bowl beat butter granulated sugar, and brown sugar with a hand mixer until light and fluffy. Beat in the eggs and vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture with a spoon. Pour batter into the prepared baking dish.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for at least an hour before finishing with the glaze.
For the Chocolate Walnut Glaze
Melt the butter in a medium saucepan over MEDIUM heat. Whisk in the cocoa powder, buttermilk and vanilla. Reduce the heat to LOW and whisk in the powdered sugar, whisking vigorously until smooth. Stir in half of the chopped nuts (reserve remaining nuts for garnish).
Pour the glaze over the cooled cake (it's okay if it is still slightly warm) and use an offset spatula or butter knife to spread it out evenly over the surface. Sprinkle the remaining nuts over the top. Allow the glaze to set for a few minutes before slicing and serving the cake.
Notes
If you don’t want to buy buttermilk you can make your own. Add 1 tablespoon of either lemon juice or white vinegar to a measuring cup and then enough regular milk to measure 1 cup. Stir the mixture and let it rest for a few minutes before adding it to the recipe.
Storage
Leftover Banana Cake can be stored on your kitchen counter covered with plastic wrap or foil. It’s best consumed within 3 to 4 days for the best quality.
Nutrition
Calories: 348kcal | Carbohydrates: 56g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 266mg | Potassium: 166mg | Fiber: 1g | Sugar: 40g | Vitamin A: 336IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg
The post Banana Cake With Chocolate Walnut Glaze appeared first on Valerie's Kitchen.
#Chocolate #ClassicRecipes #American #Fruit #Cakes