Mocha Glazed Banana Cakes w. Peanut Brittle

I love bananas. They're the easiest and creamiest fruit to bake into a cake, and the smell is just simply divine. This recipe is my TO GO dessert party contribution OR edible bribes for students to behave - the oatmeal cakes are fluffy clouds, glazed with a rich mocha ganache. And because peanuts and bananas are a NO BRAINER- D'UHH, it's finished off with a salted peanut brittle. Just don't ask me how to make them, because my family actually buys them by the truckload from Penang! 

Banana Oatmeal Cake with Mocha Glaze

Makes one 9-inch cake, 12 to 16 servings (Slightly adapted from David Lebovitz’s Ready for Dessert)

Banana Cake

• 2 1/2 cups (350 g) all-purpose flour
• 2 teaspoons ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon ginger
• 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 1/4 cups brown sugar
• 1 teaspoon pure vanilla extract
• 1 tablespoon instant espresso or coffee powder
• 2 large eggs, room temperature
• 6 tablespoons (90 ml) sour cream
• 2 cups (500 ml) banana puree (3 to 4 large bananas)
• 1 cup oats

1.       Preheat oven to 350° F (175° C).  Line your muffin tins with liners.

2.     Mix bananas, sour cream and oats till mushy. Leave for 30 minutes to allow oats to soften.

3.      Sift the flour, cinnamon, baking powder, baking soda and salt into a medium-sized bowl.  Using a large whisk, whisk to combine.

4.      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.

5.      Add the eggs one-at-a-time, beating well until completely incorporated.

6.      Mix in half of the flour mixture, followed by the banana mixture.

7.      Reduce speed to stir, stir in the remaining flour mixture. Do not over mix.

8.      Bake until golden brown and a cake tester inserted in the centre of the cakes comes out clean, about 15 minutes.  Remove from oven and place on a wire rack to cool completely.

Mocha Glaze

·      210g dark chocolate (chopped)

·      200g unsalted butter

·      2 tablespoons light corn syrup

·      1 tablespoon Kahlua liqeur

·      1 tablespoon espresso powder.

1. Melt butter and chocolate in microwave, stirring at 30 second intervals. Stir in corn syrup, Kahlua and espresso powder until smooth and combined.

             

            
           

Baker’s Notes

1.     Using ripe bananas and sour cream makes for a really moist cake. If you’re looking for a lighter version, substitute with greek yoghurt or buttermilk.

2.  I love the addition of coffee and spices into the cake, it marries beautifully with the banana flavor!

3.  You can substitute the oats with chocolate chips or nuts - whatever floats your banana boat :D