Chocolate Banana Cake With Espresso-Nutella Drizzle

When I concocted this recipe it all came together perfectly. I decided I wanted something a little more elegant to do with my leftover bananas than the usual bread, muffins or fill-in-the-blank whatever. Once I started throwing chocolate and espresso at those just-one-day-too-ripe bananas, they were transformed from delicious (but missionary) banana bread, to hella delicious chocolate bomb heaven. Everything (and I mean EVERYTHING) down to the bake time came out as I wanted. At my first bite I moaned with delight. YESSSSS!! It’s exactly as it should be. All was right in the world.

And then…I tried to photograph this monster. Too much bounce from light coming off of the drizzle. And that was just the beginning. Sigh. Why did it look a little too blue? And dark? Why was it so moody? Where was the definition? Why weren’t we seeing the moistness through the camera lens?

I scoured the Internet for photography tips and inspiration to no avail. This cake is stunning…beautiful to the human eye and equally more so to the taste buds. But her one fatal flaw is that that beauty would not translate into a jaw-dropping photograph. She might be that beautiful Oscar dress that the starlet struts down the red carpet and then the Fashion Police jackals (whom I love, by the way) annihilate. Dead on arrival. But it doesn’t matter, because in real life, that couture gown was a knock-out. And so it is with this triple chocolate banana cake. Go forth and bake, my friends. Woo the crowd. Just don’t, and I beg you, just don’t photograph her.

A quick word on what’s happening in here… First, this cake is easy. Wet ingredients and then dry ingredients and then you introduce them to one another. Boom. Married with kids, together for life. Chocolate comes in the form of unsweetened cocoa, melted semi-sweet chips and then chocolate chunks folded into the chocolate-y, mashed banana batter. The grand finale is the super quick espresso-nutella drizzle that should be illegal. I could eat this shit all. Day. Long.

triple chocolate banana cake + espresso-nutella drizzle | Recipe via DisplacedHousewife

triple chocolate banana cake + espresso-nutella drizzle | Recipe via DisplacedHousewife

triple chocolate banana cake
+
espresso-nutella drizzle

Makes 1 9-inch, Single Layer Cake

INGREDIENTS

  • 1 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder (I use Hershey’s)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • ¼ cup semi-sweet chocolate chips, melted and cooled a bit
  • ¼ cup unsalted butter, melted and cooled a bit
  • 1 cup very ripe bananas (mashed) – about 3 medium bananas
  • 1/2 cup vegetable oil
  • ½ cup granulated sugar
  • 1/4 cup light brown sugar
  • ¼ cup fresh-brewed espresso or strong coffee
  • 2 large egg
  • 2 teaspoons real vanilla extract
  • 1 cup dark chocolate chunks

Espresso-Nutella Drizzle

  • 1/4 cup Nutella (or other hazelnut spread)
  • 1 1/2 to 2 tablespoons fresh-brewed espresso or strong coffee
  • Sea salt flakes (optional)
  • Powdered sugar (optional)

INSTRUCTIONS

  1. Preheat your oven to 350 degrees F.
  2. Spray a 9-inch springform pan (or cake pan) with nonstick cooking spray (or you can use butter).
  3. In a medium-sized bowl whisk together the flour, cocoa powder, baking soda, baking powder and sea salt. Set aside.
  4. In a large, microwave-safe bowl add the 1/4 cup semi-sweet chocolate chips and the 1/4 cup butter. Put in the microwave on high for 40 seconds. Stir to help finish the butter and chocolate melt. You could use a stovetop to melt these two in a saucepan…be sure to keep an eye on them and keep the temperature low.
  5. Mash the bananas in with the chocolate-butter mixture.
  6. Then add the oil, granulated sugar, brown sugar, coffee, eggs and vanilla to the banana-chocolate mixture. Blend with a whisk or fork until fully incorporated…although you will still have banana chunks floating about.
  7. Add the dry ingredients to the banana chocolate ingredients and mixed until barely combined.
  8. Add the 1 cup of chocolate chunks and finish stirring until the chocolate chunks are incorporated. Don’t over-stir.
  9. Pour the chocolate mixture into the prepared springform pan.
  10. Tap the pan on the counter several times to release any trapped air bubbles in the batter.
  11. Put your cake on the middle rack in the oven and set the timer for 45 minutes. That’s exactly how long it took in my oven. If your oven runs hot, it may need just 40. Likewise, if it runs on the cooler side you may need to tack on an additional 5 minutes to the cook time. Use a toothpick through the middle of the cake to test for doneness…if it comes out with just a touch of chocolate (and not a glob of batter) you’re done.
  12. Once done, set the cake on a cooling rack and make your drizzle. Put 1/4 cup Nutella in a bowl and add the espresso….whisk together until they become one. The consistency should be able to drizzle, but you don’t want it runny like water.
  13. Take the cake out of the springform and drizzle with the espresso-nutella glaze…be an artist and really flick it around the place. Be a boss.
  14. You can add some sea salt flakes to the top for some glimmer and bite or you could dust on some powdered sugar to add some visual contrast. Or, you could just dive in like we did. See photo at the bottom of this post. Like a crime scene. I won’t apologize.
{ on my mind }
  • The holidays. I’m ready. They already have Christmas music on satellite radio. I was driving the kids home from school the other day, listening to some Dean Martin, the sun was setting early over the mountains and I thought: hell ya, it’s martini season!! Are you with me? Is it too early for Santas in the yard?
  • This is another chocolate cake I did and loved. It’s more of a tea cake and it gets all puffed up while it bakes and then let’s out a big sigh and collapses on itself like a wrinkly old man. Love it. There’s also this more traditional chocolate cake…I’m starting to realize I have a chocolate + espresso cake addiction. Ayuda me.
  • Since it’s November and we’ve just had the holiday kick-off, I’m going to include some holiday recipes here to get you thinking about Thanksgiving. Here are some of my favorites: persimmon salsa (a little more elegant and seasonal than regular salsa…would be delicious on salmon); my five-spice cranberries in a cocktail, as an appetizer and as a side dish (these were a runner up in a Sunset Magazine competition…I LOVE them), salted caramel pumpkin cheesecake (’nuff said) and pumpkin scones.
  • Have some fun stuff in the works…more Asian noodle stuff (I’m on a bender), a cranberry scone, stuffed cookies and more Thanksgiving recipes.
  • I’m doing some work with Hatchery…check out their stuff.  I love everything about what they’re doing. You’ll be seeing more about this in the coming months.
  • I’m in another feedfeed contest…which is always exciting, right? If you’re feeling it, go vote for my pizza. If not, that’s fine too. xx
  • OK, Seacrest out.

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triple chocolate banana cake + espresso-nutella drizzle | Recipe via DisplacedHousewife

triple chocolate banana cake + espresso-nutella drizzle | Recipe via DisplacedHousewife

9 Comments

  • HHless 2018/10/13 at 11:04 AM

    Hi, can I use loaf pan for this?

    Reply
    • Rebecca Firth 2018/10/14 at 4:45 PM

      Hey! I apologize for the delay in getting back to you. I’m sure you could…it would depend on the loaf pan size. I wouldn’t fill it more than 3/4s full and place a baking sheet underneath in case there is any overflow. I haven’t tested it this way…if you make it like this come back and let us know how it goes!! xoxo

      Reply
  • Maya 2017/08/27 at 10:09 PM

    This looks amazing! I’m planning to make it for my mom’s birthday, but I unfortunately don’t have a 9 inch springform pan. I have an 8 inch springform or a 9 inch regular cake pan. Which would you recommend using?

    Thank you!

    Reply
    • Rebecca Firth 2017/08/28 at 12:01 AM

      Hi Maya!!! I’m so happy you’re making this — I freaking love this cake!!! I would go for the 9-inch regular cake pan. I only recommend the springform because of the way the sides come off and they’re just such a boss pan. But a regular cake pan would be marvvy. I hope you guys love it as much as we did. And tell your mom happy birthday!! xoxo

      Reply
  • Leslie Rossi 2015/11/09 at 11:29 PM

    YUM! I love a good chocolate banana loaf and this just takes it to the next level!

    Leslie
    http://www.alifewellconsumed.com

    Reply
  • Amanda 2015/11/05 at 3:26 AM

    OMG! This looks amaz-balls! I have to find time this week to make these.

    Reply
  • Josh 2015/11/05 at 2:47 AM

    Wow this looks good! I cant wait to try them!!!

    Reply

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