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Banana Cake with Fudge Frosting

Source: Burt Wolf's Menu Cookbook
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Rating: 2   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 30 Minutes
  Makes 12 servings
RECIPE INGREDIENTS
For Cake:
1 cup mashed ripe bananas (2 to 3 medium bananas)
3/4 cup sugar
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Pinch of ground nutmeg
1/3 cup vegetable oil
1/2 cup milk
2 eggs
1 teaspoon vanilla extract
1/2 chopped hazelnuts (optional)
For Fudge Frosting:
6 ounces semisweet chocolate, chopped coarsely
1/3 cup nonfat sour cream
DIRECTIONS
Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking pan.


TO MAKE THE CAKE: In a bowl, mix the bananas with the sugar and let stand for 10 minutes. In a second bowl, combine the dry ingredients. In a third bowl, whisk together the oil, milk, eggs, and vanilla. Stir in the bananas. Then stir the dry ingredients into the wet ingredients to make the batter. Quickly stir in the nuts.


Spread the batter evenly in the prepared baking pan. Bake for 45 to 50 minutes, or until a wooden toothpick comes out clean. On a rack, cool the cake for 10 minutes, then remove it from the baking pan. Let the cake cool completely before frosting.


TO PREPARE THE FROSTING: In the top of a double boiler, over gently simmering water, melt the chocolate, stirring occasionally. Put the nonfat sour cream into a bowl, then quickly stir the melted chocolate into it.


Frost the cake immediately. Cut the cake into squares to serve.


Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Banana Cakes
Nutrition Facts per Serving
Yield:   Makes 12 servings
Calories: 279
Fat. Total: 12g
Fiber: 2g
Carbohydrates, Total: 41g
Sodium: 128mg
% Cal. from Fat: 39%
Cholesterol: 37mg
Protein: 4g
Spotlight Recipe Review See all 1 reviews »

Rating: 2
by: Charity Reviewed: 05/10/2010
Dense and dry
This came out very dense and more like a banana bread with frosting than a cake. I would also recommend making the frosting with cream cheese, not sour cream as the frosting started to get too dry within a couple hours and just fell off. Overall a dreadful result and I will not use this receipe again, there are much better options out there.
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