Wednesday, September 14, 2011

Recipe: Double Chocolate Banana Cake

I got a request in my comments from The Reader at Musings on the Move for the recipe for the chocolate banana cake I made for Tom Thumb's birthday.  The recipe is from the Entertaining! Fast and Fancy cookbook by Renny Darling that my mom gave me a million years ago.  Her own copy from the 1980s is worn out!  

The recipe said the cake didn't need frosting and it really didn't.  It was that moist!  Plus, it was easy peasy.  You can't ask for more when it's 7 o'clock at night on your kid's birthday and he wants a chocolate banana cake.  Here's the recipe:

1/2 c. butter, softened
1 1/4 c. sugar
2 eggs
1 1/4 c. sour cream
2 t. vanilla
2 c. flour
4 T. cocoa
1 t. baking powder
1 t. baking soda
pinch of salt
2 bananas, coarsely mashed
1 c. semi-sweet chocolate chips.

Beat together first five ingredients until blended.  Stir together the next five ingredients and add, all at once, beating until blended.  Stir in bananas and chocolate chips.

Place batter into a greased 10 inch springform pan and bake in a 325 degree oven for about 65 minutes, or until a cake tester inserted in the center, comes out clean.  Allow to cool in pan, and cut into wedges to serve.  Serves 10.

Note: Do not mash bananas to a pulp, or baking time will be slightly longer.
1/2 cup walnuts (optional) can be stirred into the batter.

Obviously, we passed on the nuts because my kids hate them and I'm nut sensitive, but we didn't miss them.

Here's to cake!  Cheers!

1 comment:

The Reader said...

Oooh, thank you! Sounds easy and delicious!