CHOCOLATE BANANA CAKE

Chocolate Banana Cake image

Americans consume more bananas than any other type of fruit. And no wonder. Bananas are aseasonal, prepacked in individual servings with easily removable biodegradable coverings (tear off end, pull skin down) and conveniently capable of being shipped green to ripen in your kitchen. Had the banana been designed by a wholesaler he could hardly have done better. Bananas that have softened beyond palatability can be put to good use. Here is an excellent example.

Provided by Florence Fabricant

Categories dessert

Time 50m

Yield 8 to 12 servings

Number Of Ingredients 14

Ingredients

1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup banana purée (about 3 medium bananas)
1 teaspoon vanilla extract
3 ounces semisweet or bittersweet chocolate
2 tablespoons unsalted butter
2 tablespoons milk
1 teaspoon rum (optional)
1/2 cup walnut pieces

Steps:

Preheat oven to 350 degrees. Butter and flour a nine-inch-square cake pan.
Cream the soft butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition.
Sift flour, baking powder, baking soda and salt together and add to butter mixture alternately with banana puree. Stir in vanilla.
Pour batter into prepared pan, bake 35 to 40 minutes, until a cake tester comes out clean. Turn onto a rack and allow to cool completely.
While the cake is baking, melt the chocolate in a double boiler over hot water. Remove from heat. Add butter in small pieces and allow to cool to room temperature. When cool, beat the chocolate mixture until smooth, stir in the milk and rum and beat until spreading consistency. When cake is cooled, frost the top with chocolate and sprinkle with walnuts.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 228 milligrams, Sugar 28 grams, TransFat 0 grams