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Chocolate-Banana Cake |
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Serves: 12
Print this Recipe
(Pastel de Chocolate y Plátano)
Category: Cakes
Makes 1 (8-× 11-inch) cake; about 12 to 16 servings
Guests of all ages and generations go for this sumptuous cake. It's a modern take on dessert with New World ingredients--chocolate, vanilla, and pecans--and certainly an appropriate finish for a Mexican meal. Serve with ice cream or whipped cream.
2 cups sifted cake flour
2 tablespoons unsweetened baking cocoa powder
1 teaspoon baking soda
1 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1/2 teaspoon salt
2 small ripe bananas
3/4 cup whole milk
2/3 cup packed dark brown sugar
1/4 cup dark corn syrup
3 tablespoons vegetable oil
1 tablespoon pure vanilla extract
3/4 cup chopped pecans
1. Preheat the oven to 400°. Grease an 8- × 11- inch glass baking dish. In a large bowl, whisk together flour, cocoa, baking soda, cinnamon, and salt. Set aside.
2. In a medium bowl, mash the bananas. Add the milk, sugar, corn syrup, oil, and vanilla. Mix very well. Add the banana mixture to the dry ingredients and stir gently with a rubber spatula until the dry ingredients are moistened. Do not overmix.
3. Turn the batter into the prepared baking dish. Sprinkle the nuts evenly over the top. Bake 18 to 20 minutes or until a cake tester inserted in the center comes out clean. Let the cake cool completely in the pan on a rack about 30 minutes. Cut into squares and serve.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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