Forget everything you were expecting from this recipe and prepare your taste buds for something so much more amazing!
In honor of Cinco de Mayo, it seemed only appropriate to create a dish with some Mexican inspiration. I chose to use Mexican chocolate with this recipe and it delivered on the flavor!
From the hints of roasted cacao that awakens your palate to the granular texture of the cinnamon-sugar that remind you of soft snickerdoodle cookies, Mexican chocolate, combined with warm spices such as the nutmeg and allspice, brings this banana-based dessert to life.
If you are looking for the trick to the moistest sweet bread you have ever had, beer is the answer. Following the theme for Cinco de Mayo, I chose a Mexican lager by Flying Dog Brewery. Flying Dog’s Mexican Lager which is their Summer Cerveza, a summer seasonal beer, has hints of agave that adds a subtle sweet flavor that blends well with the creamy buttery flavors of the bread.
Mexican Chocolate Banana Cake with Mexican Lager
- 1/4 cup milk
- 2 cups all-purpose flour
- 1/2-3/4 cup Mexican lager
- 1¼ cups sugar
- 1 tsp. baking powder
- 1 tsp. salt
- ½ tsp. baking soda
- 1½ tsp. cinnamon
- ¼ tsp. freshly ground cloves
- ¼ tsp. ground allspice
- Pinch of freshly grated nutmeg
- ½ cup butter, softened
- 2 ripe bananas
- ½ cup finely chopped Mexican chocolate
- Heat oven to 350°. Grease a 9 x 13-inch baking pan.
- In a small bowl add the milk and beer. Set aside.
- In a medium mixing bowl whisk together the flour, sugar, baking powder, salt, baking soda, cinnamon, cloves, allspice, and nutmeg.
- Beat together the bananas and butter for 2 minutes.
- Mix in the dry ingredients, alternating with the milk and beer mixture.
- Fold in the chopped Mexican chocolate.
- Spread mixture evenly into the prepared pan. Bake until a tester comes out clean, about 45-50 minutes.
- Cool completely before serving.