These Banana almond chocolate cake squares are insanely moist and delightfully flavourful. The fluffy cake is smothered with rich chocolate glaze and topped with finely chopped salted almonds.
The banana and oil in the cake ensure a moist and airy texture & the cake can be refrigerated for upto 2 weeks or more!
Here is the video Recipe-
Banana & Almond Choco Squares
2015-03-09 15:24:19
Yields 20
Prep Time
Cook Time
Total Time
Nutrition Facts
Serving Size
54g
Yields
20
Amount Per Serving
Calories 184
Calories from Fat 90
% Daily Value *
Total Fat 10g
16%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 23mg
8%
Sodium 87mg
4%
Total Carbohydrates 23g
8%
Dietary Fiber 1g
6%
Sugars 16g
Protein 2g
Vitamin A
3%
Vitamin C
1%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- All purpose flour - 1 cup
- Granulated Sugar - 1 cup
- Cocoa Powder - 1/3 cup
- Baking powder - 3/4 teaspoon
- Baking soda - 3/4 teaspoon
- Salt - 1/4 teaspoon
- Milk - 1/4 cup
- 1 teaspoon Instant coffee mixed in 1/2 cup warm water
- Large Egg - 1
- Oil - 1/4 cup
- Pure Vanilla Extract - 1 teaspoon
- Ripe Banana - 1
- Chopped Salted Almonds - Handful (About 20-25)
- Semisweet Chocolate - 1 cup
- Cream - 1 cup
Instructions
- Preheat the oven to 350°F (180°C). Butter and line a baking pan with parchment/wax paper.
- In a bowl sift and combine all the dry ingredients including half of the chopped almonds. Mix thoroughly till well combined.
- In another bowl, mash the banana with a fork and beat in the egg, oil, milk and vanilla extract. Add warm coffee to the mixture and mix well.
- Add the wet mixture to the dry ingredients and combine them well with the help of a whisk or spatula. Don't over mix the batter.
- Add the batter to the prepared cake pan and give it a tap to get rid of any air bubbles.
- Place the pan on the middle rack of the oven and bake for 18-20 minutes or till a toothpick inserted comes out clean.
- While the cake is baking, heat a pan and add cream to it. Let it come to a boil.
- If you have chocolate bar instead of chocolate chips, chop the bar roughly into small pieces.
- Add the chocolate to a bowl and pour the boiling cream over it. Cover the bowl immediately and let it rest. The heat will gradually melt the chocolate.
- After about 5 minutes remove the lid from the bowl and mix the cream and molten chocolate together to form a smooth ganache. Let it cool down to room temperature.
- Once the cake is baked, remove the cake pan from the oven and set it on the cooling rack until it comes down to room temperature.
- Place the cake on a plate and pour the chocolate ganache over it to coat it evenly.
- Refrigerate the cake at least for an hour.
- To serve, remove the cake from the fridge and top it with the remaining chopped almonds. Cut the cake in squares and serve.
Notes
- 1. Ensure that the ingredients for the cake are at room temperature.
- 2. Make sure not to over bake the cake as it may result into a dry and tough cake.
- 3. Better chocolate makes a better ganache so try to get your hands on the best chocolate available to you. I used Ghirardelli semi-sweet chocolate chips.
- 4. You can use plain almonds instead of salted ones.
Addy's Pub http://www.addyspub.com/
yummy !! hmmmm looks very delicious thank you for sharing 🙂 personal chef in austin tx
Appreciate your response..:)
I will make it soon! Thank you!