Tuesday, August 10, 2010
1:1:2 Banana~Chocolate Cake
I was talking to my friend Donna about needing to make a cake so that I can get rid of 4 over-riped bananas that has been starring at me for the past few days. She casually mentioned that she makes a banana chocolate cake all the time and it is in high demand by her family and friends but she does not have a recipe as she just put it all together . She rattled off a ratio 1:1:2. I pressed her to at least giving me a rough guideline as I don't do ratios :-) !
So here is Donna's recipe dedicated to her beloved family and friends so that they will have a supply of their favorite Banana Chocolate Cake for a long time to come. Now I know why this cake is in high demand! It is tasty, moist and tender!
2 sticks unsalted butter (about 8 oz. or 250 grams)
1/2 to 2/3 cup sugar (about 150 grams)
1/4 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
3 to 4 mashed bananas
2.1/4 cup all purpose flour ( 250 grams)
1 teaspoon baking powder
1 cup almond meal (100 grams)
1/2 to 2/3 cups chocolate chips (100-125 grams)
Adjust oven rack to center position and heat oven to 350 F/175 C degrees.
Cream softened butter, sugar and salt until light and fluffy and almost white (4-5 minutes).
Add in eggs one at a time followed by vanilla.
Add mashed bananas.
Sift flour and baking powder and mix in almond meal.
Fold in the mixture of sifted flour and almond meal gently.
Add chocolate chips.
Scrap batter into prepared pan (9" x 13" rectangular or a 8"x4" loaf pan),
smoothing top with a spatula.
Bake for about 35 minutes in cake pan or about an hour in loaf pan.
Insert cake skewer to test for doneness. Skewer should come out clean.
Let cake rest in pan for 5 minutes and invert onto wire rack.
Cool cake and enjoy with a cup of coffee or tea.