Banana-Chocolate Brunch Cake

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.

Yield: 10 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 260
  • Calories from fat: 20%
  • Fat: 5.8g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.7g
  • Carbohydrate: 51.7g
  • Fiber: 2.7g
  • Cholesterol: 21mg
  • Iron: 2.1mg
  • Sodium: 271mg
  • Calcium: 69mg

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

Preparation

  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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