Cocoa Banana Cake

This is a delicious and different way to use up your over-ripe bananas.

adapted from crave; a passion for chocolate by Maureen McKeon

flour and unsweetened cocoa powder for dusting
1 1/2 cups mashed, very ripe bananas (about 4 large)
1 cup sour cream
1 3/4 cups flour
2/3 cups unsweetened cocoa powder
1 1/2 t baking soda
1/2 t salt
14 T unsalted butter, room temperature
1 2/3 cups sugar
3 large eggs
2 cups semi-sweet chocolate chips

Preheat oven to 350. Butter and flour a standard size bundt pan. Sift together flour and unsweetened cocoa powder. Dust pan.
Mix together the bananas and sour cream. Set aside.
Whisk together the flour, cocoa, baking soda and salt.
Using an electric mixer, beat the butter and sugar until pale and fluffy, then beat in the eggs, one at a time, beating well after each addition.
Beat in half of the flour mixture. Beat in the banana mixture, then beat in the remaining flour. Fold in chocolate chips.
Pour batter into the prepared pan and smooth the surface. Bake for 55-60 minutes, until well risen and cake tester comes out clean.
Allow to cool in pan 10 minutes. Invert onto wire rack and cool completely.

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