- 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
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- 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.
nutrition information per serving
279 calories; 12g total fat; 37mg cholesterol; 128mg sodium; 41g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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