Friday, May 13, 2005

Banana Split Coffeecake

Banana Split Coffeecake (Adapted from KAF Baking Companion)

For the cake

3/4 cup chopped bittersweet chocolate
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, at room temperature
1 1/2 cups granulated sugar
1 cup canola oil
1 cup buttermilk, at room temperature
2 teaspoons vanilla
1/2 cup mashed ripe banana

For the glaze

3/4 cup chopped bittersweet chocolate
3 tablespoons butter
1/4 cup half-and-half
1 tablespoon light corn syrup
toasted slivered almonds

To make the cake

Preheat oven to 350

In a microwave safe bowl, heat chocolate until melted on 50% powder, stirring every 30 seconds. Set aside.

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a large mixing bowl, beat the eggs using the whisk attachment until light and foamy. Gradually add the sugar and beat until the mixture is quick thick and pale, about 5 minutes.

Gradually pour in the oil, making sure to stop to scrap down the bowl well. Continue to beat for 1 more minute. Stir in buttermilk and vanilla. Fold in dry ingredients just until combined. Add about 1 1/2 cups of the batter to the melted chocolate and stir until well blended. Fold the mashed banana into the remaining plain batter.

Pour half of the banana batter into a 10" bundt pan coated with baking spray (preferably with flour added) - pour the chocolate batter on top, followed by the rest of the banana batter. Using a knife, swirl the two batters together.

Bake until a skewer placed in the center comes out mostly clean with a few moist crumbs attached, about 55 to 65 minutes. Remove and let cool for 10 to 15 minutes before un-molding onto a wire rack to cool completely.

To make the glaze

In a microwave-safe bowl, add chocolate, butter, half-and-half and syrup - heat in the microwave until the chocolate and butter are almost melted. Remove and stir until the mixture is smooth. Set aside and allow the glaze to cool until it reaches approximately 90 degrees.

Pour glaze over the cooled cake and sprinkle the top with slivered almonds. Place the cake in the refrigerator to set the glaze.

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  1. Looks fabulous, and i love banana and chocolate. I wonder, sometimes you can sub applesauce for some of the oil, maybe you could up the banana amount to get more flavor, and just decrease the oil?

  2. TTFN - Possibly, but the oil is added before the batters are separated. Something to think about though!

  3. I have been looking for a new way to use up those black bananas in my freezer. Thanks for posting the recipe!!

  4. Does anyone know how much 3/4 cup of chopped chocolate weighs? I have a feeling the amount you use could vary a lot if you just measured it in a cup.

  5. Jackie - Roughly 4.5 ounces.

  6. Thanks Joe. I made your coffeecake this afternoon and it looks wonderful. It looks exactly like your photo. I can't wait to have a piece but I'm resisting so that I can show it off to my hubby!

  7. Jackie - I hope you enjoy it as much as we did!

  8. I made the cake over the weekend and it turned out perfectly and was very tasty (though mine isn't as pretty as the one in your photo.) I agree the banana flavoring would be a good addtion but I didn't have any in stock. Thanks for sharing it!

  9. Sue - I'm so glad to hear you liked the cake!