This is one of my all-time favorite cake recipes.  It’s an alteration of a recipe that I originally found in Gregg R. Gillespie’s 1001 Chocolate Treats.  It’s an awesome book for making chocolate dishes, but unfortunately it’s been out of print for about 15 years now.  Even so, you can snag a copy from Barnes and Noble’s marketplace for a bit over $4 after shipping.  I highly recommend the book for anyone who loves chocolate.  The frosting/icing section alone is worth the $4.

Chocolate Banana Cake:

Ingredients:

1 1/2 Cup All Purpose Flour

1/2 Cup Dutch Processed Cocoa Powder

1 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Salt

2 Eggs

4 Old Bananas, Mashed (About 2 cups)

2 Tsp Espresso, cooled to room temperature (Alternately you can use 1 tsp instant espresso powder in 1 tsp hot water)

1/2 Cup Butter at room temperature

1 Cup Packed Dark Brown Sugar

Directions:

1) Position rack in the middle of the oven and preheat to 325. Lightly grease a bundt pan. 10″ works pretty good, otherwise one of those cool Castle shaped ones I mentioned yesterday work really good with this recipe.

2) Combine flour, cocoa, baking powder, baking soda, and salt in a medium sized bowl.

3) In a medium bowl, use an electric mixer on low speed beat the eggs into the mashed banana, beating until smooth (I use a stand mixer on low). Beat in the espresso or instant powder.

4) In a large bowl, using the mixer on high, beat the butter into the brown sugar until smooth. In 3 additions, blend in the dry ingredients alternating with the egg mixture. I find it works best if you start with a little bit of the egg mixture to help fix the flour into the mixture. Blend until the dry ingredients from the last addition are just incorporated; do not over mix. Scrape the mixture into the pan, spreading evenly.

5) Bake for 60 to 65 minutes, until a toothpick inserted in the center of the ring comes out clean. The cake should feel firm to the touch when it’s done. Cool the pan on a wire rack, allow to cool completely*.

6) Place the cake on a plate. It can be topped with a dusting of powder sugar, cocoa sugar, chocolate drizzle, frosting, or (better yet) some dark rum! This cake makes an AWESOME rum cake if you are into that kind of thing. Enjoy!

*If you can wait that long. I usually allow it 15 minutes to set, then serve it warm like bread. It’s firm enough that it won’t suffer too much from being taken out of the pan early.

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