Tuesday, November 11, 2008

Ohana Snack Cake

Ohana is a Hawaiian word that, roughly translated, means extended family; this cocoa, banana and macadamia nut cake is decidedly homely and perfect for gatherings of family and good friends. Bananas, macadamia nuts and small crops of cacoa, from the slopes of Hualalai Mountain, are indigenous to the big island of Hawaii and this cake makes perfect use of those ingredients. The cake is not Hawaiian but because the ingredients used to make it are and because it's designed to be served at simple gatherings of family and friends I named it an ohana cake. One of the elements of a green kitchen is the avoidance of waste; that's why I freeze overripe bananas. I use thawed, frozen bananas in this cake; if fresh, unblemished bananas are used you won't get the flavor that's needed here. The predominant flavor in this cake should be the banana, so please go with frozen, overripe bananas. You can swap any toasted nutmeat for the macadamias. Other hints...serve the cake warm. It begs for a dollop of cream or small scoop of ice cream. If you make the cake early in the day, warm it it the oven or microwave before serving. Warm makes a difference.

Ohana Snack Cake

1-1/2 cups all-purpose flour
1/2 cup Dutch process cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups mashed ripe banana (preferably frozen, thawed)
1 cup milk
8 tablespoons unsalted butter, melted
2 large eggs
1 to 2 teaspoons vanilla extract
1 cup chopped, toasted macadamia nuts (walnuts or pecans may be substituted)
Confectioners' sugar

1) Spray a 9-inch square cake pan with nonstick cooking spray. Preheat oven to 350 degrees F.
2) Sift flour, cocoa, baking powder, baking soda and salt into a large bowl. Stir in sugar and whisk to incorporate.
3) Combine bananas, milk, butter, eggs and vanilla in another large bowl. Mix well. Stir in flour until just combined. Stir in nuts.
4) Pour into prepared pan. Bake for 30 minutes, or until cake tester comes out clean. Remove from oven. Cool on a rack for 10 minutes. Unmold.
5) Warm cake before serving. Sprinkle top with confectioners' sugar. Cut into squares. Yield: 9 servings.


daphne said...

ooo..banana and chocolate! What an excellent recipe. I have to remember to bookmark this when I get back to Perth!

Martha said...

What could be better than banana and chocolate.

And what better nut for this cake than the prairie's native black walnut which has an affinity for both banana and chocolate!

Peter M said...

Ah yes, Hawaii produces lots of Macadamia?

I love dark cakes...mysterious in taste...could it be spices or is it chocolate? I like your generous portion too!

Sara said...

My husband loves anything with banana in it, so I'll be making this soon!

Mary Bergfeld said...

Good morning all. Thanks for stopping by. If you like the flavor of banana this cake is for you. Peter, Hawaii produces about $38 million worth of macadamias and only $10 of bananas.

Cathy said...

Freezing ripe bananas is an excellent idea. It seems so wasteful to toss them. Your photos are so beautiful Mary.

Allie said...

Great cake it looks wonderful! Might need to make this so I can dream about sitting on the beach instead of stuck at work with weather that's just blah and rainy.

TeaLady said...

My! That looks and sounds delicious. Into the recipe book it goes.

Barbara said...

Mary, your cake looks good and all the better it is chocolate. You have a great way with your garnishing.


Mary Bergfeld said...

Tealady, thanks for dropping by. Come again!

Barbara, thanks for the kind words.

Jodi said...

This looks especially good! I love macadamia nuts!

Mary Bergfeld said...

Jodi, I'm so glad you stopped by my blog. I hope you'll come often.

Erin from Long Island said...

You didn't list in the ingredients how much sugar to add...help?

Related Posts with Thumbnails