Chocolate-Banana-Sour Cream Cake

The classic combination of bananas and chocolate does not disappoint in this moist, tender, scrumptious cake, lavishly spread with a thick chocolate frosting. For the best banana flavor, be sure to use really ripe bananas.

CAKE

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
3/4 cup mashed ripe bananas (about 2 medium)
1/2 cup sour cream, room temperature
1 egg
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
4 oz. bittersweet chocolate, chopped

FROSTING

3 oz. bittersweet chocolate, chopped
1/2 cup sour cream
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract

1. Heat oven to 350ºF. Coat 8-inch square baking pan with cooking spray; sprinkle with flour, tapping out excess.

2. Whisk flour, baking soda and salt in medium bowl. Whisk bananas, 1/2 cup sour cream, egg and 1/2 teaspoon vanilla in separate medium bowl.

3. Beat butter, sugar and brown sugar in large bowl at medium-high speed 3 minutes or until fluffy, scraping bowl occasionally. Add banana mixture; beat 1 minute or until smooth. At low speed, slowly add flour mixture, scraping bowl after each addition. Stir in 4 oz. chocolate. Spoon and spread batter in pan.

4. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.

5. Place 3 oz. chocolate in medium microwave-safe bowl. Microwave on high 30 seconds; stir. Continue to microwave at 10-second intervals until almost melted. Stir until melted and smooth; let stand until room temperature. Whisk in all remaining frosting ingredients until smooth. Spread over top of cake.

9 servings

PER SERVING: 470 calories, 23 g total fat (13.5 g saturated fat), 5.5 g protein, 60.5 g carbohydrate, 60 mg cholesterol, 210 mg sodium, 4 g fiber


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