Earlier this year, I got intrigued by two of my penpals from the other sides of the world who mentioned Banoffee pie or Banoffee cake. After a quick online search, the first images came in, and my saliva began activating at a crazy pace, but my mental alarms for sugar abuses also immediately began to ring out frantically. I decided on a more reasonable option, though I had to look up further for ideas.
I rapidly came across a banana cake from the Samoan islands and thought it would be perfect for a more casual treat, though it is still really high on calories and very energizing. But who cares, it’s Summer and we’ll go swimming all afternoon long after eating a piece (or two) of this delish! Won’t we?!
Oceania always brings up a form of exotic feeling to my world food challenges. Indeed, in Europe bananas are mostly eaten as a dessert in its whole form, but elsewhere it seems that its use is extended to multiple other forms that I intend to explore.
A bit of geography before that. Samoa is located in the Pacific ocean, almost exactly between the east coast of Australia and French Polynesia (Tahiti). Yes, they are Paradise islands too, with untouched nature and crystal clear waters. Daily food is mostly based on fish and exotic local fruits such as bananas, passion fruits, mangoes, papayas, and so on.
So it’s very naturally that I am trying today my first banana cake ever, and bake this Chocolate Frosted Banana Cake from Samoa. Normally, it’s filled with whipped cream, but I had a lot of chocolate on hand and I thought chocolate in and chocolate out would suit everybody, and it didn’t disappoint!
- 125 grams of butter
- 60 grams of sugar
- 3 eggs
- 4 over ripped bananas (black)
- 1 tsp of vanilla extract
- a pinch of salt
- 2 cups of flour
- 1 bag of baking powder
- 80 ml of milk
- 1 tsp of baking soda
- chocolate paste like Nutella (my adapted version), or melted dark chocolate (typical)
- Preheat the oven at 180 degrees C (about 390 F).
- Grease a round baking dish of 25 cm diameter (10 inches)
- In a large mixing bowl, beat the butter with sugar with an electric mixer until smooth and fluffy.
- Add the eggs one after another while beating still.
- Then add the vanilla and stir some more.
- In a small bowl, pour the milk and heat it up to lukewarm. Add the baking soda but keep the bowl on the side for now.
- Add the bananas to the large mixing bowl and mix on a higher speed if needed.
- Add the flour, salt and baking powder. Keep mixing.
- Now pour the milk onto the cake batter and finish mixing it all.
- Bake in the oven at medium height for 45 to 50 minutes (a knife has to come out clean).
- Take out of the oven and wait for the cake to cool off completely.
- Unmold the cake. Carefully slice the top off with a long knife and spread some chocolate paste.
- Put the top back on the cake and frost it with some more chocolate. Voilà !
Created and Written by Sophie Rebibo-Halimi. © 2018 All Rights Reserved.