Description
Dessert for breakfast? You bet!
Ingredients
- FOR THE BANANA CAKE:
- ¼ cups Unsalted Butter, Room Temperature
- ¾ cups Granulated Sugar
- 2 whole Eggs, Separated
- ⅔ cups Mashed Bananas
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- ¼ teaspoons Nutmeg
- 1 cup All-purpose Flour
- ¼ cups Sour Cream
- ½ teaspoons Vanilla Extract
- ½ cups Caramel
- Salt Flakes, Garnish
- FOR THE CHOCOLATE TOPPING:
- ½ cups Whole Milk
- 1 cup Granulated Sugar
- 6 Tablespoons Unsalted Butter
- 2 cups Semi-Sweet Chocolate Chips
- 1 teaspoon Hot Brewed Coffee
Preparation
For the banana cake:
Preheat oven to 350ºF.
In the bowl of a stand mixer, cream butter and sugar. Beat egg yolks and stir them into the sugar mixture. Add mashed bananas.
In a medium bowl, combine baking soda, salt, nutmeg, and flour.
Add sour cream into the banana mixture. Gradually mix the flour into the banana mixture.
Beat egg whites until stiff, and gently fold them into the batter. Stir in vanilla. Pour the batter into a non-stick or lightly greased 9-inch cake pan.
Bake in the preheated oven for about 22–25 minutes. Remove fro oven. Let cake cool before adding frosting and serving. Once chocolate frosting has set, pour caramel on top of chocolate. Sprinkle top with salt flakes. Serve and enjoy!
For the chocolate frosting:
In a small saucepan, combine milk and sugar. Add butter and bring to a slight boil, stirring so nothing burns on the bottom. Remove saucepan from heat, and stir in chocolate chips. Add hot coffee and stir until smooth. You may need to add more coffee if frosting is too thick. Also, you will likely have leftover frosting.
Recipe for chocolate frosting adapted from Food and Wine magazine.
