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CHOCOLATE BANANA CAKE
This keeps so well for days and in summer it is fabulous served straight from the fridge.
Recipe posted by toowoombagirl
Ingredients
- 125g unsalted butter
- 2 eggs
- 3/4 cup brown sugar, firmly packed
- 1 cup mashed over-ripe bananas
- 1 1/2 cups self-raising flour
- 2 tbsp cocoa
- 1/2 tsp bicarb
- 3/4 cup sour cream
- 1 tsp icing sugar
Method
Serves: 8
- 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, 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.
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