Chocolate Banana Cake
A community recipe by toowoombagirlNot tested or verified by Nigella.com
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Preheat the oven to 180°c. Grease 20cm ring tin. Cream butter and sugar in a small bowl with electric mixer until light and fluffy, add eggs one at a time and beat until combined. Transfer mix to a large bowl, stir in banana, then sift in the flour, unsweetened cocoa and bicarb with sour cream in 2 batches and mix well. Spread into the pan and bake for 45 minutes or until firm. Stand for 10 minutes before turning onto a wire rack to cool. Keeps in the fridge for 2 days or frozen for 2 months.
Introduction
This keeps so well for days and in summer it is fabulous served straight from the fridge.
Ingredients
Serves: 8
- 4 ounces unsalted butter
- 2 eggs
- ¾ cup brown sugar
- 1 cup bananas (over-ripe, mashed)
- 1½ cups self-rising flour
- 2 tablespoons unsweetened cocoa
- ½ teaspoon baking soda
- ¾ cup sour cream
- 1 teaspoon confectioners' sugar
Method
Chocolate Banana Cake is a community recipe submitted by toowoombagirl and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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