Post by Sylvia on Nov 12, 2008 9:28:39 GMT -6
I don't know about you, but I often get stuck using the same old faithful recipes. I kept on making a boring old banana cake, good, but boring and then I bought some silicone bakeware and decided to use the 'bundt' pan. I initially tried an (Irish) Bramrock cake - big mistake, but the birds enjoyed the left-overs. I then tried tweaking various recipes and finally settled on this, I hope you enjoy it as much as we did.
Nutty Chocolate Banana Cake
Yield: 12 portions
Preheat oven to 180oC/350oF
8 oz. sour cream
1 1/2 cups mashed very ripe bananas (about 3 - 4)
1 1/4 cups all-purpose flour
3/4 cup cocoa powder
2 oz walnuts, chopped
1 1/2 tsp baking soda
3/4 tsp salt
6 ozs/1 1/2 sticks unsalted butter, softened
1 1/2 cups sugar
3 large eggs
3 oz chocolate (optional)
Butter or spray a Bundt pan.
In a mixing bowl, mix together the bananas and sour cream; set aside.
Sift together the flour, cocoa, baking soda and salt into a bowl and set aside.
Use an electric mixer on medium speed to beat the butter and sugar until well combined, then beat in the eggs, one at a time, beating until smooth after each addition.
Beat in half the flour mixture. Beat in the banana mixture, then beat in the remaining flour mixture then add the walnuts.
Bake 55 to 65 minutes on the middle shelf of your oven, until well risen and a skewer comes out clean.
Leave in the pan to cool for 15 minutes before covering with a large plate and inverting the cake onto the plate carefully
Optional:
When the cake is cooled down completely, melt the chocolate and drizzle lightly in a zig-zag fashion around the cake.
Sylvia446
Nutty Chocolate Banana Cake
Yield: 12 portions
Preheat oven to 180oC/350oF
8 oz. sour cream
1 1/2 cups mashed very ripe bananas (about 3 - 4)
1 1/4 cups all-purpose flour
3/4 cup cocoa powder
2 oz walnuts, chopped
1 1/2 tsp baking soda
3/4 tsp salt
6 ozs/1 1/2 sticks unsalted butter, softened
1 1/2 cups sugar
3 large eggs
3 oz chocolate (optional)
Butter or spray a Bundt pan.
In a mixing bowl, mix together the bananas and sour cream; set aside.
Sift together the flour, cocoa, baking soda and salt into a bowl and set aside.
Use an electric mixer on medium speed to beat the butter and sugar until well combined, then beat in the eggs, one at a time, beating until smooth after each addition.
Beat in half the flour mixture. Beat in the banana mixture, then beat in the remaining flour mixture then add the walnuts.
Bake 55 to 65 minutes on the middle shelf of your oven, until well risen and a skewer comes out clean.
Leave in the pan to cool for 15 minutes before covering with a large plate and inverting the cake onto the plate carefully
Optional:
When the cake is cooled down completely, melt the chocolate and drizzle lightly in a zig-zag fashion around the cake.
Sylvia446