Chocolate Banana Cake
By Florence Fabricant
Total Time 50 minutes, plus
cooling time
Rating (131)
Americans consume more bananas than any other type of fruit. And no
wonder. Bananas are aseasonal, prepacked in individual servings with easily
removable biodegradable coverings (tear off end, pull skin down) and
conveniently capable of being shipped green to ripen in your kitchen. Had the
banana been designed by a wholesaler he could hardly have done better.
Bananas that have softened beyond palatability can be put to good use. Here is
an excellent example.
INGREDIENTS PREPARATION
Yield: 8 to 12 servings
½ cup unsalted butter,
softened
1 cup sugar
2 eggs
1½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup banana purée
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(about 3 medium bananas) Step 1
1 teaspoon vanilla extract Preheat oven to 350 degrees. Butter and flour a
nine-inch-square cake pan.
3 ounces semisweet or
bittersweet chocolate
2 tablespoons unsalted Step 2
butter Cream the soft butter and sugar together until
2 tablespoons milk light and fluffy. Add eggs, one at a time, beating
well after each addition.
1 teaspoon rum (optional)
½ cup walnut pieces
Step 3
Sift flour, baking powder, baking soda and salt
together and add to butter mixture alternately
with banana puree. Stir in vanilla.
Step 4
Pour batter into prepared pan, bake 35 to 40
minutes, until a cake tester comes out clean. Turn
onto a rack and allow to cool completely.
Step 5
While the cake is baking, melt the chocolate in a
double boiler over hot water. Remove from heat.
Add butter in small pieces and allow to cool to
room temperature. When cool, beat the chocolate
mixture until smooth, stir in the milk and rum and
beat until spreading consistency. When cake is
cooled, frost the top with chocolate and sprinkle
with walnuts.
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