I hardly ever come across people who don’t love the combination of chocolate and banana; these two ingredients always get along very well. Today, I am sharing with you one of my most favourite cake recipes and I bet with you, nobody will say “boo” to this frighteningly delicious Chocolate Covered Gula Melaka Banana Cake!
To make this cake really divine, use bananas that are very ripe – the ones that have brown flecks on the peel. Bananas contain tryptophan, an amino acid that helps your body produce serotonin, a natural substance that has a calming effect on the brain and can act as a gentle sedative. Chocolate has also been shown to boost serotonin.
Therefore, get your ingredients and taste buds ready for these tantalizing treat!
Preparation time: 25 minutes
Cooking time: 40 minutes
6 ripe bananas (Del Monte size) 270 g self-raising plain flour, sifted 1 teaspoon fine salt
80 g raisins, roughly chopped
220 g grated Gula Melaka (palm sugar) or dark brown sugar 3 large eggs, beaten 90 g melted Q.B.B. Pure Ghee, slightly cooled
180 g unsweetened chocolate, coarsely chopped
200 g unsalted butter
450 g icing sugar, sifted
2 teaspoons vanilla extract
- Preheat the oven to 180°C.
- Line a loaf tin with non-stick baking paper or grease with Q.B.B. Pure Ghee and dust with flour and shake off excess.
- Peel 3 of the bananas and mash it until smooth.
- Peel remaining bananas and mash it coarsely and combine with above.
- Place flour, salt and raisins together in a bowl.
- Put grated gula melaka, eggs and melted Q.B.B. Pure Ghee into a mixing bowl and whisk with an electric mixer until it increases in volume.
- Fold in the mashed bananas and the flour until well incorporated.
- Pour batter into the prepared tin and bake for 40 minutes or until a skewer comes out clean when inserted in the cake.
- Cool in tin for 10 minutes before cooling on a wire rack.
- To make the chocolate icing, melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
- Beat the butter until smooth and creamy (about 1 minute) with a wooden spoon or using an electric mixer. Add the icing sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract.
- Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).
- Spread the icing on the cake and leave it to set in fridge before cutting and serving.