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chocolate banana cake

In recipe on October 8, 2009 at 12:41 pm

this recipe, from nigella lawson (the queen of kitchen cleavage), is a one-bowl wonder and was a huge hit with my coworkers. in fact, it’s almost as easy as a cake mix, so why not bake from scratch?!

chocolate banana cake

3/4 cup butter
1 tablespoon olive oil
1 3/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cocoa
1 cup sugar
2/3 cup sour cream
1 1/2 cups mashed banana (about 4 whole bananas. easiest if you use ones that have gone brown)
1 tablespoon vanilla extract
3 eggs
pinch of salt

preheat oven to 325 degrees. oil or spray a 9-inch spring form cake pan (see note).

in a large sauce pan over low heat, melt butter and olive oil. remove from heat.

add flour, baking powder, baking soda and sugar, mixing well. add sour cream and mashed bananas, stir to combine.

in a smaller bowl, whisk together vanilla extract, eggs and salt. add to sauce pan and whisk until smooth. or… as smooth as you can get it with chunks of banana in there…

banchoccakebatter

pour into cake pan and bake about 45 minutes or until a toothpick stuck in the comes out clean, without any gooey batter on it. let cool completely before icing.

chocolate icing

1/2 heavy cream
4 ounces semisweet chocolate, finely chopped
2 tablespoons light corn syrup (it’s clear…)

in a medium sauce pan over low heat, combine cream, chocolate and syrup, stirring gently until mixture is very smooth. spread over cooled cake!

banchoccakesliced

note: a spring form pan (as seen below) has a buckle-like piece and a removable bottom (see picture above) to let you get the cake out of the pan without flipping it. most commonly used for cheesecakes.

banchoccakeiced

however, last time i made this recipe, i doubled it, and since i only have one spring form pan, i made the second cake in a regular cake pan and it worked out just fine. don’t let equipment stop you from making this tasty cake.

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