Chocolate Chip Banana Cake
Welcome to Group A’s first posting session for 2015! I’m so excited to be participating in the Secret Recipe Club for another year – and can’t wait to see how many awesome things I’ll get to make this year. My first assigned blog of the year is Claire K Creations which is run by the fantastic Claire C. Her bog is packed with all sorts of goodies running from the savory to sweet and healthy to decadent. I decided to pick something in the middle, going with her Chocolate Banana Cake, figuring that the addition of bananas made it a “healthier” dessert option – I mean that’s how this all works, right??? I love that the recipe is inspired by one from a book and while I haven’t read that Jane Green novel, I have enjoyed a few of her works. I did screw up a bit with the recipe as I totally missed that the chocolate was to be melted, and I totally had already folded in my chocolate chips by that point. However it still turned out fantastic!
1 cup chocolate chips
1 cup unsalted butter, softened
1 cup white sugar
1 cup plus 2 tbsp flour
1 tsp baking powder
2 tbsp cocoa
3 ripe bananas, mashed
- Preheat to 325 and lightly grease a 9 inch tart or spingform pan.
- Cream together the butter and sugar for 10 minutes or until fluffy, continue to beat the mixture while slowly adding the eggs.
- Remove the bowl from the mixer stand and sift in the dry ingredients, folding them in to the batter.
- Stir in the mashed banana until the batter is even and then fold in the chocolate chips.
- Bake the cake for 45 minutes or until a toothpick comes out clean from the middle of the cake.
- Let it rest in the pan for 5 minutes before flipping it onto a cooling rack.
- Serve the cake warm topped with powdered sugar.
by AmandaE at dancingveggies.com
Oh, did I mention Claire is also an Aussie? Another awesome part of her blog was finding out about all the local treats which my little sister will be exploring in just a few months when she heads south for her 6 month (or 18month) adventure in the Land of Oz.
Quick heads up – this is only 1 of 3 blog posts that I have going up today, so be sure to check all of them out!
I am slowly getting back to normal in terms of health, which is good seeing as how we are leaving on Sunday for the Eastern Shore. Now it’s just a matter of taking it easy and not pushing myself too fast so that I can avoid winding up back in bed. The good thing to come from all of that I’ve got time on my hands to do some much needed blogging.
I am finally ready to post my Peach Cake Recipe. This was my first attempt to do a vegan cake, and only my second experience making a cake from scratch so this was more than a little daunting. While it wasn’t as thick as I wanted the taste was amazing, and in the end that’s really all that matters!
- 1/4 cup(s) (1/2 stick) soy butter
- 1/3 cup(s) granulated sugar
- 1/3 cup(s) (packed) light brown sugar, mixed with above granulated sugar
- 1 pound(s) ripe peaches, peeled, pitted, and cut into 3⁄4-inch-thick slices
- 1 1/4 cup(s) all purpose flour
- 1 1/2 teaspoon(s) baking powder
- 1/2 teaspoon(s) ground cinnamon
- 1/4 teaspoon(s) grated nutmeg
- 1/4 teaspoon(s) salt
- 1/2 cup(s) (1 stick) soy butter, softened
- 1/2 cup(s) granulated sugar
- 2/3 cup apple sauce
- 1/3 cup(s) milk
- 1/2 teaspoon(s) maple syrup
- 1/2 teaspoon(s) vanilla extract
- Place oven rack in lowest position; heat oven to 350 degrees F.
- Melt butter over medium-low heat in a medium skillet. Add sugars, crumbling brown sugar; cook, stirring over medium heat, until mixture bubbles and looks creamy and smooth, 2 to 3 minutes.
- Pour butter mixture into the bottom of a spring-form cake pan, making sure to brush up on the sides of the pan; arrange peach slices on top of butter mixture in concentric circles.
- In a large bowl mix flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl until blended. In a large bowl with a mixer on medium speed, beat butter and sugar until pale and fluffy, about 3 minutes; add applesauce and mix until well blended. On low speed, beat in half of the flour mixture, milk, maple and vanilla, once smooth add in the remaining flour mixture and mix again until batter is smooth.
- Spoon batter into pan, and using a spatula, gently spread batter over peaches in an even layer to reach the sides of the skillet. Bake 35 to 40 minutes, until top is golden brown and a pick inserted in center comes out clean.
- Let cool in pan on a rack 10 minutes. Run a knife around edge. Invert a serving plate over top of the cake pan. Using oven mitts, invert cake onto platter (replacing any peaches that stick) Serve warm or at room temperature!
I know yesterday’s post said I was getting ready to leave for Lake Placid but in reality….that was a post I had started the day before leaving that wound up being stuck as a draft and not being posted. I also had every intention of blogging while on the trip but I was too distracted by the lakes and the mountains and the pile of books I brought with me. Needless to say all of these recipes are from the week before I left, while I was trying to empty my fridge of anything and everything that I thought could go bad. This however is not one of those recipes, this was my attempt at doing something for breakfast. As a disclaimer, I am NOT a breakfast person. I don’t enjoy cooking or eating in the AM and my idea of a balanced breakfast is an iced caramel latte in one hand and my cell phone in the other. However, Joe is a breakfast person so I’m trying to find a happy place in the middle, something light enough that it doesn’t upset my stomach while being filling enough to get him through the morning. This might not be the healthiest breakfast out there but it smells amazing and is sure to wake up any sleepyhead.
For the Cake
1.5 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 cup Smart Balance (butter/margarine/etc)
1/4 cup white sugar
1/4 cup brown sugar
1/4 cup apple sauce
2/3 cup milk
1/4 tsp vanilla extract
For the Streusel Topping
1/3 cup brown sugar
2 tbsp Smart Balance
1/2 tsp cinnamon
1/4 tsp nutmeg
1. Preheat the oven to 375 degrees
2. In a small bowl mix together the flour, baking powder, and salt. Set aside
3. In a large bowl cream the butter. Add the sugar and beat until light and fluffy. Add in the applesauce and the milk, fully mixing in.
4. Slowly add the dry ingredients, mixing until just moist. Add the vanilla extract and stir until smooth.
5. In a small bowl add the brown sugar, cinnamon, and nutmeg. Cut in the Smart Balance using two knives.
6. Spread the steusel mixture in the bottom of a bundt pan. Pour in the cake batter and place in the oven. Bake for 30-35 minutes, use a toothpick to check for doneness.
I have mentioned before how amazing silicon bakeware is and this is another awesome example of that. I just place the pan on a plate and pushed it right on out! Also I recently noticed that not all Smart Balance spreads are Vegan, I’m not sure why that is but that’s how it is. I cheat and check for the pareve label on top which indicates that the item is considered neutral and free from all-animal products.