Get ready to experience a mind-blowing fusion of classic German chocolate cake and the irresistible sweetness of ripe bananas! This show-stopping dessert is not just another cake – it's a culinary masterpiece that will transport your taste buds to dessert heaven. Imagine a rich, moist chocolate cake infused with the creamy essence of bananas, studded with crunchy pecans and sweet coconut, creating a symphony of flavors that will make your guests beg for the recipe!
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups mashed ripe bananas
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This ensures a smooth, lump-free dry mixture and helps distribute the ingredients evenly.
- In a separate large bowl, whisk together granulated sugar, buttermilk, vegetable oil, eggs, and vanilla extract until well combined and slightly frothy.
- Mash the ripe bananas thoroughly with a fork or potato masher until smooth and no large chunks remain. The bananas should be very ripe for maximum sweetness and moisture.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to a dense cake.
- Gently fold in the mashed bananas, shredded coconut, and chopped pecans, distributing them evenly throughout the batter.
- Divide the batter equally between the prepared cake pans, smoothing the tops with a spatula to ensure even baking.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the cakes cool in the pans for 10 minutes, then carefully turn out onto wire racks to cool completely.
- Once cooled, frost with traditional German chocolate frosting or a cream cheese banana frosting, and garnish with additional toasted coconut and pecans if desired.
Tips
- Banana Selection: Use overripe bananas with plenty of brown spots – they're sweeter and will provide maximum moisture to your cake.
- Mixing Technique: Be gentle when combining wet and dry ingredients. Overmixing can result in a tough, dense cake, so fold just until ingredients are incorporated.
- Pan Preparation: Properly greasing and flouring your cake pans is crucial. Use a pastry brush to ensure even coverage and prevent sticking.
- Moisture is Key: The buttermilk and mashed bananas work together to create an incredibly moist cake, so don't skip these ingredients!
- Cooling is Critical: Allow the cake to cool completely before frosting to prevent the frosting from melting and sliding off.
- Optional Flavor Boost: Toast the coconut and pecans before adding them to the batter for an enhanced, nutty flavor profile.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature, making it perfect for advance preparation.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 7g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 55mg
