Banana-Chocolate Cake with Guavas

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Is it cheat day for anyone else? Today I indulged in some lick-the-plate-clean Banana-Chocolate Cake with a most surprising filling! That’s right I stuffed my cake with whole, ripe guavas and baked that baby up for some sweet tooth satisfaction.

This is just another of my wacky guava recipes I came up with in an attempt to save all the guavas from sure death by worms. I was a bit heartbroken when I woke up to find more that 70% of my lovely guavas on the ground beneath the tree. A storm-like trough hit the parish all weekend and after all the wind and rain, my guavas were laying on the ground! Instead of flinging myself into deep depression, I baked my sorrows away with a cheat of a cake, which by the way, is a great Autumn/Fall dessert with warm cinnamon!

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I decided to be a bit cheeky and use butter, the real fatty stuff! And I used honey as my sweetener and told myself it made up for the butter I added to the cake. It does, doesn’t it? I mean, I could have added refined sugar and I totally resisted! The butter gave me a super moist and gooey cake in spots where the chunky banana and chocolate meet. Yum!

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The procedure was pretty standard. I whipped my honey with my butter until fluffy then added three eggs at a time, whisking after adding each, then added my flour mixture (baking power, cinnamon powder, salt, all that good stuff) and milk alternately. My last additions were my chunky bananas and some vanilla extract. I took out 1 cup and a half of the mixture added melted dark chocolate to it. Then the fun part! I poured the first batter into a floured loaf pan and swirled in the chocolate batter to get a marble effect; if you’ve got young kids, this is where they’ll shine!

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After that, I just popped three guavas in, you wanna just rest these on top, the cake will rise up against them, so do not push them down. I baked my cake at 325°F for 50 minutes to an hour.

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My kitchen was the smell of guavas, bananas and chocolate! All baking together and had me and my family glancing at the oven doors, impatiently waiting for the cake to raise, then bake through completely.

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When it was finally done, we didn’t even allow it to cool completely; We each had two slices which I dressed up with some macerated cherries from my Grammy’s cherry tree. The cherries added a burst of juice and tartness that contrasts with the sweet cake! So good!

If you wanna indulge in a little cheat day sweet, try this recipe! Gooey, soft, yet light Banana-Chocolate Cake with Guava has never tasted so good!

Get the recipe below.

Banana-Chocolate Cake with Guava

  • Servings: 10 slices
  • Difficulty: moderate
  • Print

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This cake has just the right amount of ‘cheat’ and is a great feel good cake for these cooler Autumn days!

INGREDIENTS

Macerated Cherries 

1/2 cup ripe cherries, quartered and seeds removed

1/2 cup spiced rum or brandy

The Cake

3/4 cup butter + extra for the loaf pan

1/2 cup honey

3 eggs

1 1/4 cups flour + extra for the loaf pan

1 teaspoon baking powder

1/8 teaspoon salt

1 teaspoon cinnamon

1/4 cup milk

1 teaspoon vanilla extract

2 large, ripe bananas

1/4 cup melted dark chocolate (I used chocolate chips since that’s what I had)

INSTRUCTIONS

  1. Soak the cherries in the spiced alcohol for a few hours or overnight for best results.
  2. Preheat the oven to 325°F and grease and flour a loaf pan.
  3. In a clean bowl, whip the butter and honey until light and fluffy.
  4. Add one egg at a time and whip it in completely before adding the other.
  5. Sift the flour, baking powder, salt and cinnamon.
  6. In three additions, add the flour and milk, beginning with the flour and ending with the flour.
  7. Pour in the vanilla extract.
  8. Mash the bananas with a fork, keeping it chunky.
  9. Mix the batter together using a rubber spatula.
  10. In a clean bowl, add 1 1/2 cups of the batter and mix it with the chocolate using a wooden spoon or rubber spatula.
  11. Pour the first batter into the pan, 1/4 way up, then add a spoon full of the chocolate batter. Swirl it together with a knife. Repeat this until all the batter is added and swirled together.
  12. Bake for 50 mins. to 1 hour or until a toothpick comes out clean when you stick it into the cake.
  13. Once baked, remove the cake and cool on a cooling rack until cool enough to touch but still warm.
  14. Slice it up and plate with the macerated cherries over top.

I hope you shine today!heart

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