Erupting with great taste, this sweet treat is one in a million! Banana Bread Lava Cake will blow your mind! Some chocolate-coated ice cream bars are surrounded by moist banana bread, then baked for an amazing surprise of a volcanic explosion of epic proportion. Banana Bread Lava Cake will have you running for a plate and fork (or spoon) to get every last amazing bite as quickly as possible! It’s bomb-tastic!
Ingredients
- 8 tablespoons unsalted butter, melted, plus more, to taste, for greasing the dish
- 1 1/4 cups all-purpose flour, plus more, to taste, for dusting the dish
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup banana, peeled and mashed
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 frozen chocolate-coated vanilla ice cream bars, such as Klondike®
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Use the extra butter to grease a 2-quart ramekin or soufflé dish. Then, use the extra flour to dust the greased dish, tapping out the excess, and place on an 18×26-inch baking sheet.
Step 3 –In a large bowl, add the remaining 1 1/4 cups of the flour, the baking powder, the baking soda, the salt, the cinnamon, the allspice, and the ginger and whisk to combine.
Step 4 –In a second large bowl, add the remaining 8 tablespoons of the butter, the granulated sugar, the brown sugar, the mashed banana, the sour cream, the eggs, and the vanilla extract and whisk to combine.
Step 5 –Add the flour mixture to the banana mixture and whisk until just combined.
Step 6 –Pour 2 1/2 cups of the batter into the prepared ramekin dish.
Step 7 –Stack the ice cream bars on top of each other, then place the stack in the middle of the batter in the dish.
Step 8 –Pour the remaining batter around the sides and over the top of the ice cream bar stack.
Step 9 –Bake the cake until it is set and the center is still jiggly, about 45 minutes.
Step 10 –Transfer the ramekin dish to a wire rack and let the cake cool, about 15 minutes.
Step 11 –Serve.
