When I think of South Jersey, I think of fresh fruit and vegetables. Driving down Route 70 with my Daddy seeing miles of Peach Orchards and catching the sweet smell of ripeness. Visiting my grandparents on Route 73 in Marlton where a red chicken coop stood, fresh eggs and a a massive garden filled with ripe tomatoes, swiss chard, spinach, green beans, so many vegetables just waiting patiently for my grandfather’s hand to gently pluck them from their home in his backyard. Behind his garden were acres and acres of corn, watermelons and apple trees. My cousins and I lured by the smell of ripe fruit would sneak onto the farm land, pick sweet juicy apples from the ground and run back to my grandparents house giggling with delight with our stolen treasures. Next door to my grandparents home was a Turkey farm. I would watch with wonder as small chicks grew into fat plump birds, niave of their fate. The simplicity of childhood!
So to dessert for breakfast, a cake that meets the requirements of no gluten, no dairy yet scrumptious and I would even say on the healthy side. I found this recipe on the Joy of Baking.com while holding three very ripe bananas in my hand. I have made this on three different occasions, one being my oldest daughter’s birthday and it was a hit. I tweeked the recipe by using Bob’s Red Mill All Purpose Gluten Free Flour, Light Olive Oil, cacoa powder and cold coffee in place of milk which helps to bring out the rich chocolate flavor. I also reduced the sugar to 1 cup and increased the bananas to 3. I hope you will enjoy this as much as we did, even with coffee for breakfast!
1 cup granulated sugar
1 3/4 cups all-purpose flour ( Bob’s Red Mill Gluten Free )
1/2 cup unsweetened cocoa powder
1/4 cup cacao powder
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3 ripe bananas mashed
1 cup warm water
1/2 cup cool coffee
1/2 cup light olive oil
1 tablespoon vanilla extract
Preheat oven to 350 with a rack placed in the center of the oven. Grease a 9 x 3 pan or a small tube pan. Set aside
In a large bowl whisk together the sugar, flour, cocoa powder, cacao powder, baking powder, baking soda, baking powder and salt. Set aside
In another bowl whisk together the eggs, mashed banana, water, coffee, oil and vanilla extract. Add the wet ingredients to the the dry ingredients. Stir or whisk until combined, the batter will be thin!
Pour into the prepared pan and bake for 35 to 40 minutes or until a toothpick inserted in the cake comes out clean. Remove from oven and cool on a wire rack. When cake is completely cool remove from pan.
For the Chocolate Ganache Frosting I melted 8 ounces of good bittersweet chocolate chips into 3/4 cup of simmering coconut milk. Remove from heat, whisk and cool slightly. I like to drizzle over the top of the cake.