This darn cake has got the whole family talking nonsense. Well, not exactly nonsense but the kind of random comments that make no sense to anyone who doesn’t know what we’re talking about. Things like, “How are the bananas doing? Are they bad yet?” followed by “Finally! The bananas have gone bad!”

Of course, when we say “gone bad”, we mean they’ve ripened past the point of eating, but are now perfectly ready for this cake. And honestly, you can’t even imagine what kind of cake we’re talking about here. Dreamy! Deeply chocolatey, unbelievably moist, it almost feels syrup-soaked. And the best part? It somehow gets even better with each passing day.

The bananas, thanks to the intense chocolate flavor, don’t really make a loud appearance and yet, they play a key role. They subtly perfume the cake and keep it perfectly moist for days. And as if that weren’t enough, along comes this silky chocolate cream and sends it straight to heaven!

When I slice a piece, I love watching it slowly bend under its own weight on the plate, and then I take a little spoon and spread the cream all over its surface. And although it’s a rich, full-bodied cake, it somehow feels as light as a cloud in your mouth.

I think back to the last time I made it and I bet you can guess what’s running through my mind right now…
“So… have the bananas gone bad yet?”

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🛒Ingredients

For the cake

• 🍌 4 ripe medium bananas
• 🥚 4 eggs
• 🫒 200 g oil of your choice (I used corn oil)
• 🌿 1 vanilla extract
• 🍬 400 g sugar
• 🧂 1 tsp salt
• 🌾 300 g self-rising flour (or all-purpose flour + 1 tbsp baking powder)
• 💨 1 tbsp baking soda
• 🍫 100 g cocoa powder
• 💧 400 g boiling water

For the frosting

• 🍫 400 g dark chocolate (couverture)
• 🥛 400 g heavy cream
• 🍯 1 tbsp honey

For the topping (optional)

• 🌰 Coarsely chopped hazelnuts

👩‍🍳Preparation

For the cake

Prepare the pans.
I like this cake baked in a rectangular loaf pan, though the batter doesn’t quite fit so I pour the rest into 4 individual cupcake molds. You can also use a classic round cake pan if you prefer. Butter and line the pans you’ll be using.

Mix the dry ingredients.
In a large bowl, combine the sugar, salt, and vanilla. Sift in the flour, baking powder, baking soda, and cocoa powder.

Prepare the wet mixture.
In another bowl, mash the bananas with a fork, then add the eggs and oil. Stir until well combined.

Combine and smooth.
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula.

Add the hot water.
Pour in the boiling water in 3 additions, mixing each time until the batter is smooth and glossy.

🔥Bake. 
Pour the batter into the prepared pans. Bake in a preheated oven at 170°C (340°F) for about 50 minutes, or until a toothpick inserted in the center comes out clean. If you’ve made smaller cupcakes, check them after about 30 minutes.

❄️ Cool.
Let the cake cool completely before spreading the frosting on top.

For the frosting

Melt the chocolate.
Melt the dark chocolate over a double boiler (bain-marie). You can also melt it carefully in the microwave just make sure it doesn’t burn.

Add the cream and honey.
Gradually stir in the heavy cream, then mix in the honey until the mixture becomes smooth and shiny.

Let it set.
Allow the frosting to cool to room temperature so it thickens slightly and no longer runs.

Decorate.
Spread the frosting generously over the cooled cake. Use the back of a spoon to create soft waves or little peaks for an extra luscious look. Sprinkle with chopped hazelnuts if desired, they add a lovely crunch but the cake is heavenly even without them.

💡 Tips & Tricks

• 🍌 The riper the bananas, the more flavorful and moist your cake will be.
• ☕ Add a teaspoon of instant espresso powder to the hot water to intensify the chocolate flavor.
• ❄️ The cake keeps beautifully in the fridge for up to 5 days and tastes even better after the first day.
• 🍦 Perfect served with a cup of strong coffee or a scoop of vanilla ice cream

Enjoy!

Nanà…