Best Banana Cake With Cocoa Nibs And Nutella Swirl Recipes
FLOURLESS COCOA COOKIES
Whenever I'm called upon to make something gluten-free, I opt for classics that are naturally sans wheat flour--like Pavlovas, Macarons, Macaroons, and these flourless cocoa delights. These cookies are tender, delicately chewy, and incredibly chocolaty--if a brownie and a cookie had an affair, this would be their love-child. I like to add a sprinkling of flaky Maldon salt, because these are for grown-ups.
Provided by Erin Jeanne McDowell
Categories dessert
Time 25m
Yield 22 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C) with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
- In a medium bowl, lightly whisk the eggs.
- Sift together the powdered sugar, cocoa powder, cinnamon, and salt. Add to the eggs, whisking until the mixture forms a smooth batter, about 1 minute. Add the vanilla and chocolate chunks and mix until fully incorporated; switch to a rubber spatula if necessary. The batter will be very thick and sticky.
- Use a No. 30 (2-tablespoon) scoop to portion the batter onto the prepared baking sheets--stagger the cookies, leaving about 1 1/2 inches between them. Sprinkle a little Maldon salt on each cookie.
- Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until set around the edges and cracked on top, 10 to 12 minutes. The cookies may look slightly underbaked in the center--that's exactly what you want. Cool the cookies completely on the pans.
SURPRISE BANANA CAKE
This is an old Seattle recipe for a simple cake to turn overripe bananas into a delicious dessert.
Provided by tomg
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch cake pan.
- Cream together the butter or margarine and the sugar.
- Add eggs, bananas, flour, soda, salt, nuts, and vanilla. Mix thoroughly and pour batter into the prepared pan.
- Bake at 375 degrees F (190 degrees C) for 30 minutes. Cool and frost cake.
Nutrition Facts : Calories 144 calories, Carbohydrate 21.2 g, Cholesterol 25.7 mg, Fat 6 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 2.7 g, Sodium 107.7 mg, Sugar 10.9 g
COCOA BANANA BARS
These bars are very moist with a rich banana and chocolate flavor. They are an after-school snack that the kids will beg for.
Provided by Lisa
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg and the vanilla and beat until well combined. Stir in the mashed banana, set aside.
- Stir together the flour, baking soda, baking powder, and salt in a separate large bowl, and make a well in the center. Pour the banana mixture into the well and stir just until combined.
- Remove half of the batter from the bowl. Mix the cocoa powder into the batter remaining in the bowl and stir well. Spread the cocoa batter in the bottom of the prepared pan. Spoon the remaining batter on top and use a knife to swirl the batter into a marbled design.
- Bake in the preheated oven until the edges are golden, about 25 minutes. Allow to cool before cutting into 24 pieces.
Nutrition Facts : Calories 112.8 calories, Carbohydrate 18.1 g, Cholesterol 17.9 mg, Fat 4.3 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 2.6 g, Sodium 151.9 mg, Sugar 10.1 g
BANANA CAKE WITH COCOA NIBS AND NUTELLA SWIRL
I love the combo of nuts and chocolate with bananas, and I add both to every banana cake I make. This cake isn't a far cry from banana bread, but the sweet add-ins put it squarely in dessert territory.
Provided by Erin Jeanne McDowell
Categories dessert
Time 2h15m
Yield One 9-by-5-inch loaf cake
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (162 degrees C), with a rack in the middle. Grease and flour a 9-by-5-inch loaf pan.
- In a large bowl, whisk the butter and sugar to combine. Add the eggs one at a time, whisking well to combine. Beat in the vanilla and yogurt. Stir in the bananas and mix to combine, using a spatula to smoosh up any big chunks.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Stir in the cocoa nibs. Fold into the banana mixture, mixing just until fully combined.
- Pour half the batter into the prepared pan and top with half the Nutella. Use a small wooden skewer or the blade of a paring knife to swirl the Nutella into the batter. Pour in the remaining batter and finish with the last of the Nutella, swirling again.
- Bake until the top of the loaf is golden brown, the sides pull slightly away from the edges of the pan, and a toothpick inserted into the center comes out with just a few moist crumbs attached (see Pro Tips in Cook's Note), 75 to 90 minutes; check after 40 minutes, and if the cake is browning too quickly, tent loosely with aluminum foil. Cool the loaf in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
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