How many of you are like me when it come to bananas? You buy them and then somehow “forget” about them and before you realize it, they’re all brown and soft?
Well, believe it or not, that is when they are at their best for making banana cake or muffins! And if you like chocolate with your bananas, have I got a recipe for you!
This is that “perfect” chocolate cake that doesn’t take you all day to make and for the times when you don’t have the patience and wherewithal to make frosting, yet you want something that will look so great on your cut glass cake stand that your family (or guests) will want to grab a fork and dig right into it. And that is exactly what my friend, Rosalie, did when she came over early in the morning a few days ago. That was one slice. We then went shopping and out for lunch and upon returning to my place, she had slice number two! Slices three and four were for an afternoon snack and then dessert. . . before dinner! By that time, she had half of the cake killed off! Not that I mind, let me tell you! I love to watch people eat, and especially when they eat things I make!
This chocolate-banana cake recipe offers all the above. . .and more! For such an extremely “simple” cake, this is the most moist and flavorful cake I’ve yet to make — and thoroughly enjoy! Rosalie sure thinks so. Give it a try and I’m sure you’ll agree, too!
|Chocolate Banana Cake||
- 1-1/4 cups cake flour (do NOT use self-rising flour)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 4 bananas, very ripe, mashed
- 1/2 cup sour cream
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 2 extra large eggs
- 1 tablespoon instant espresso powder dissolved in
- 1 tablespoon hot water
- 1 teaspoon pure vanilla extract
- Confectioners’ sugar, for garnish
- Preheat oven to 350 degrees Fahrenheit.
- Grease and flour a 10 inch (3 quart) Bundt pan. Make sure you tap out any excess flour.
- In a large bowl, sift together the flour, cocoa powder, baking soda and salt.
- In a small bowl, stir together the bananas and sour cream.
- In another large bowl with an electric mixer, beat together the butter and sugars until light and fluffy, about 4 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Beat in the coffee and vanilla.
- Beat in flour mixture in batches alternating with the banana mixture, beginning and ending with the flour mixture, until the batter is just combined. Do NOT over mix!
- Spoon the batter into the Bundt pan.
- Place pan in the middle of the oven and bake for 50 minutes at 350 degrees. Test with a cake tester and bake until it comes out clean and the cake pulls away from the sides of the pan.
- Cool the cake in the pan for 10 minutes then invert onto a cooling rack to cool completely.
- Let cake stand, tightly wrapped, at room temperature, over night.
- Dust cake with confectioners’ sugar prior to serving.