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.
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
8 teaspoons hot water
How to Make It
Preheat oven to 350°.
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.
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.
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.
I am giving this three stars because it was a split decision in our house. My wife really likes this cake. I on the other hand did not care for it because of the following; itâs very dense and to me has a strange texture, I also did not like the chocolate topping, it was too bitter. I also made this for friends (as suggested by my wife) and they liked it, so maybe Iâm the odd man out?
Funny to read the comments about how moist it was, because mine came out really dry. I used a square pan instead of a round one and perhaps the bananas weren't ripe enough. I don't know. People liked the flavor but I was disappointed in how dry it was. Probably will stick to my family banana bread recipe next time.