Posted by Grace Massa Langlois on Friday, 15th October 2010
Have you been looking for an extra special Banana Cake? Look no further! David Lebovitz’s Banana Cake with Mocha Frosting and Salted Candied Peanuts is mouth-watering deliciousness!
I’m sure, like me, you’ve tried many banana cakes over the years, but I have yet to come across one as scrumptious as this one. It is a little time consuming (yet very easy) but definitely worth the little extra effort.
The cakes rise beautifully! So much so that once I assembled and frosted the cake it didn’t fit under my cake dome. The sour cream not only enhanced the flavour but also increased the moistness of the cake. The roasted pecans were a welcoming change to my usual use of walnuts.
I had one problem when making this recipe, keeping all the hands off the salted candied peanuts. I couldn’t really blame the thieves because they were delicious! If you were lucky enough to have any leftovers (I didn’t!), they would be perfect sprinkled over ice cream.
Banana Cake at its best! With double layers of extra moist banana cake speckled with bits of roasted pecans and the pièce de résistance, luscious mocha ganache frosting (So luscious all I wanted to do was grab a spoon and dive right in!) makes this banana cake truly irresistible. And if that isn’t tempting enough, the salted candied peanuts provide the most amazing salty-sweet crunch.
Your family and friends will be begging for more!
Banana Cake with Mocha Frosting and Salted Candied Peanuts
Makes one 9-inch cake, 12 to 16 servings
- 2 1/2 cups (350 g) all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (8 ounces/230 g) unsalted butter, room temperature
- 1 1/2 cups (300 g) sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon instant espresso or coffee powder
- 2 large eggs, room temperature
- 6 tablespoons (90 ml) buttermilk, yogurt, or sour cream (regular or low fat), room temperature
- 2 cups (500 ml) banana puree (3 to 4 large bananas)
- 1 1/4 cups (125 g) pecans or walnuts, toasted and coarsely chopped
- Preheat oven to 350° F (175° C). Butter the bottom and sides of two 9-inch (23-cm) round cake pans and line the bottoms with circles of parchment paper.
- Using a fine-mesh sieve, sift the flour, cinnamon, baking powder, baking soda and salt into a medium-sized bowl. Using a large whisk, whisk to combine.
- In a stand mixer with with the paddle attachment on medium speed, beat together the butter and sugar until light and fluffy, about 3 to 5 minutes. Add the vanilla extract and espresso powder (or coffee powder) and beat to just combine.
- Add the eggs one-at-a-time, beating well until completely incorporated.
- Mix in half of the flour mixture, followed by the sour cream (or buttermilk or yogurt) and banana puree.
- Reduce speed to stir, stir in the remaining flour mixture, then stir in the pecans (or walnuts) just until combined. Do not over mix.
- Divide the batter evenly among the 2 prepared baking pans. Bake until golden brown and a cake tester inserted in the centres of the cakes comes out clean, about 40 minutes. Remove from oven and place on a wire rack to cool completely.
Salted Candied Peanuts
- 1 cup (150 g) raw or unsalted lightly roasted peanuts
- 1/2 cup (100 g) sugar
- 3 tablespoons (45 ml) water
- 1/2 teaspoon flaky sea salt
- 1/8 teaspoon ground cinnamon
- In a medium, heavy-bottomed skillet over medium heat, combine the peanuts, sugar and water. When the sugar begins to liquefy , begin stirring.
- Continue cooking, stirring frequently, until the sugar crystallizes. Decrease the heat to medium-low and continue to cook, stirring, letting the crystallized sugar on the bottom melt and brown slightly.
- Then, using a heat proof spatula scrape up the liquified sugar and continuously coat the peanuts with it, tilting the pan to help the sugar coat the nuts evenly.
- When the peanuts are a bit glossy and coated with syrup (there will be some sugar crystals on them still, this is normal), sprinkle the sea salt and cinnamon over them. Stir the peanuts a couple of times, then scrape the candied peanuts onto a baking sheet lined with non-stick baking paper and let cool completely.
- 10 ounces (280 g) bittersweet or semisweet chocolate, coarsely chopped
- 1/2 cup (125 ml) strong brewed coffee or espresso (if serving the cake to children, you can replace the coffee with water or decaffeinated coffee)
- 10 tablespoons (5 ounces/140 g) unsalted butter, cut into pieces, room temperature
- Combine the chocolate and coffee in a medium heatproof bowl set over a pan of simmering water, stirring occasionally until the chocolate is melted and the mixture is smooth.
- Remove the bowl from the heat and whisk in the butter until combined; set aside to cool, stirring occasionally, until thickened and spreadable.
To Assemble Cake
- Run a knife around the sides of the cakes to help them loosen from the pans.
- Invert 1 cake onto a serving platter and peel of the parchment.
- Spread about 3/4 cup (180 ml) of the mocha frosting over the surface of the cake.
- Invert the second cake layer out of its pan, peel of the parchment, and place it over the frosted cake layer.
- Spread the remaining frosting evenly over the top and sides of the cake.
- Coarsely chop 1 cup (100 g) of the candied peanuts and sprinkle them over the top of the cake.
- Cake can be stored at room temperature for up to 3 days, because of the height it is best stored under a cake dome.
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Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Fillings, Frostings & Dessert Sauces, Muffins & Quick Breads, Pastry Doughs & Batter, Recipes, Ricette di Base, Torte