This excellent and easy cake is incredible moist and very rich tasting. Serve this for Sunday Easter brunch and the adults will forget to nibble the ears off the chocolate rabbits. To be even more indulgent top the cake with a scoop of chocolate ice cream.
| Banana Cocoa Coffee Cake | Print |
: coffee cake
Cuisine: baking
: Mrs Butterfingers
:
:
:
: 12
Ingredients
- 1½ cups mashed very ripe bananas (about 4)
- 1 cup sour cream
- 1¼ flour
- ¾ cup alkalized (Dutch process) cocoa powder
- 1½ tsp baking soda
- ½ tsp salt
- 6 oz unsalted butter softened
- 1½ cups sugar
- 3 large eggs
Instructions
- Have all ingredients at room temperature
- Butter and flour a 10 cup Bundt pan, tapped to remove excess flour
- Set rack at the middle level of the oven and preheat to 350 degrees.
- In a mixing bowl, mix together the bananas and sour cream and set aside.
- Sift together the flour, cocoa, baking soda, and salt.
- Using an electric mixer set at medium speed to a beat the butter and sugar until well combined, then beat in the eggs, one at a time baking until smooth after each addition.
- Beat in half the flour mixture. Scrape bowl and beaters well.
- Beat in the banana mixture , scrape bowl again, then beat in the remaining flour mixture and scrape well again.
- Pour into prepared bundt pan and bake for 55 to 65 minutes until well risen and a toothpick inserted halfway between the pan and side of the pan.
- Cool the cake in pan on a rack for 15-20 minutes.
- Turn out onto cooking rack.
- Store cake under a cake dome at room temperature
- Serving: This is marvelous with chocolate ice cream
Pingback: BANANA COCOA COFFEE CAKE | Bel' Occhio's Blog