You know what to do with dark, overripe bananas: bake banana bread! Want to step it up? Though the classic version is a treat on its own, it can become even more decadent with a few tweaks. Simply add hints of coffee and cocoa and make it in a cake pan instead of a loaf pan. So, pull up a chair, pour a hot cup of coffee and indulge in this rich extravagance.
Cocoa & Coffee Banana Cake
½ cup unsweetened cocoa powder, sifted
4 cups whole wheat pastry flour
2 Tbsp. baking powder
1 Tbsp. ground coffee or espresso
1 Tbsp. baking soda
1 tsp. ground nutmeg
2 tsp. salt
8 ripe bananas, peeled and mashed
1 cup evaporated cane sugar or granulated sugar of choice
1-½ cups unsweetened almond milk
¾ cup extra-virgin olive oil, plus more for greasing
¼ cup tightly packed demerara (dark brown) sugar
2 tsp. apple cider vinegar
1 Tbsp. vanilla extract
1 banana, peeled and sliced
⅓ cup roasted hazelnuts, chopped
- Preheat oven to 325 degrees F. With olive oil, grease two 9-inch cake pans. Line the bottom of the pan with a circle of parchment paper and then grease the paper.
- In a large bowl, mix together all dry ingredients. Set aside.
- In a stand-mixer, use the paddle to slowly combine wet ingredient until incorporated.
- Let the mixer stir slowly and add dry ingredients into the wet. Stir until smooth and just incorporated.
- Transfer batter to cake pans, pouring an equal amount into each pan. Top with slices of banana and chopped hazelnuts.
- Bake for 55-65 minutes, until a toothpick comes out with only a few crumbs. Once removed, let cake cool in pans for about 20 minutes.
- Remove cakes from pans by flipping over on to a plate, and then back onto another plate. Let fully cool.
- To store, cover cakes tightly and refrigerate for up to 1 week or freeze for up to 2 months.
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