Along with the Fall, comes the wind and sometimes the rain.
Yesterday afternoon, the weather turned windy and rainy. A perfect time to bake. One of my favorite cakes is this easy, chocolate, banana one. I always have leftover ripened bananas. And when they get to that stage, I either bake with them or throw them in my freezer, peels and all for later baking.
I made this cake in my loaf pan, it's moist and delicious. Give it a try, you won't be disappointed.... I promise.
Chocolate Banana Cake - Adapted from Tish Boyle
Makes one 9 X 5 inch loaf or a 9 inch round (serves 8-10)
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/3 cups mashed ripe bananas (about 3 medium)
1 teaspoon vanilla extract
1/2 cup sour cream
4 oz bittersweet chocolate, finely chopped
Position a rack in the center of the oven and preheat oven to 350. Grease bottom and sides of 9 X 5 inch loaf pan or 9 inch round pan.
Sift together flour, coca powder, baking soda, and salt into a medium bowl. Set aside.
In the bowl of an electric mixer, using paddle attachment beat butter at medium speed until creamy, about 1 minutes. Gradually beat in the sugar and beat at high until well blended, about 2 minutes. At medium speed, beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Add the mashed bananas and vanilla extract and mix at low speed until blended. Add the flour mixture at low speed in three additions, alternating it with the sour cream in two additions. Remove bowl from the mixer stand and stir in the chopped chocolate. Scrape batter into the prepared pan and smooth top with spatula.
Bake cake for 55 to 65 minutes (loaf pan) or 45 to 50 minutes (round pan), until a cake tester into the center comes out clean (except for any melted chocolate.)
Cool the cake in the pan on a wire rack for 15 minutes.