Izzy Eats: The art of raising a gourmand, one bite at a time

Stirring tales of eating, cooking and foraging in my never-ending quest to provide, great-tasting (local and organic whenever possible) EATS for me and my boy(s).

Monday, June 23, 2008

Beyond Banana Bread: Chocolate Banana Cake

Given that bananas are an exotic, tropical fruit, why is it that so many of us find ourselves with a surplus, left to attract fruit flies on the counter?

Whatever the reason may be, they need not be destined for banana bread boredom. And because we may see the demise of the banana in our own lifetime, we should put them to far better use. Like this wonderfully lush and moist Chocolate-Banana Cake. Once you try it, your rotten old bananas will no longer be an affliction but instead a much coveted ingredient.

Chocolate-Banana Cake


4 very-ripe bananas, mashed (1 1/2 cups)
1 cup sour cream

1 cup unbleached white flour
1/4 cup whole-wheat flour
3/4 cup cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt

12 tablespoons butter, softened
1 cup white sugar
1/2 cup dark brown sugar
3 large eggs

3/4 cup mini chocolate chips

1. Preheat oven to 350 F.
2. Butter and flour a 10 cup bundt pan.
3. Mash bananas and sour cream together, set aside.
4. Sift dry ingredients.
5. Cream butter and sugar until fluffy. Then add eggs, one at a time.
6. Beat in half flour than banana mixture then remainder of flour.
7. Fold in chocolate chips.
8. Bake for 55-65 minutes or until tester comes out mostly clean (chocolate chips may leave residue on tester).

Serves 10-12

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