I seemed to have an abundance of super-ripe bananas on my counter over the past few days and I wanted to make a cake with them. I pulled out an old recipe binder and found the tab called 'Nick Malgieri'. As I looked through what I had, the recipe for Cocoa Banana Coffee Cake caught my eye. I had all the ingredients and the cake was what I was looking for - a no fuss Bundt that packed a chocolate punch and used 4 bananas. We were in business.I can't rave enough about this cake. The batter mixed up into a deep brown colour that was the consistency of semi-chunky pudding. It baked for exactly 55 minutes and rose beautifully. I turned it out to cool and couldn't wait to try it.
The cake is deliciously moist with a perfect balance of chocolate and banana. It is a notch above regular chocolate cake and Malgieri suggests having a slice with chocolate ice cream. The recipe is a keeper and everyone loved it so much I have none today. Good excuse to make another one sometime soon. If you're interested, the recipe comes from the aptly titled book, Chocolate.
Recipe: Cocoa Banana Bundt Cake
Gorgeous ! Recently discovered baking & your blog...yummy pics. Will be definitely trying some of your recipes soon.
ReplyDeleteJen,
ReplyDeleteEverytime I visit your blog I want to stand up and cheer. This is fantastic. Lucky me I happen to have bananas and plenty of cocoa (I stocked up on some really nice Ghirardelli cocoa today.) on hand.
Thanks for the recipe, Jen!
It's beautiful as always.
I've made 2 Nick Malgieri recipes before and they both turned out wonderfully. I think this will just have to be my third Nick cake. Yum!
ReplyDeleteSpicehut - Thanks for stopping by! Let me know how you recipes turn out. :)
ReplyDeleteIvonne - Thanks Ivonne! You made my day. :)
Kickpleat - Definitely try it out - I think you'll like it. :)
I have been looking for sites like this for a long time. Thank you!
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Just wanted to let you know I had just discovered your lovely site (& beautiful photos) very recently and this a.m tried out this cake and found that you were spot on on everything, from taste and texture, to time of cake done baking. I used brown sugar - personal fave. Thanks.
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