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Banana Chocolate Chunk Cake
For the most yummy and moist cake, use bananas that are very ripe, with brown spots all over the peel, and mash well with a potato masher.
- Prep: 30 min
- Cooking: 35 min - 40 min
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Ingredients
- Cake
- 1/2 cup (125 mL) butter softened
- 1/2 cup (125 mL) sugar
- 2 eggs
- 1 tsp (5 mL) vanilla extract
- 1/4 cup (60 mL) sour cream
- 1 1/2 cups (375 mL) Five Roses All-Purpose Flour
- 1 tsp (5 mL) baking soda
- 3 Squares (3 oz/90 g) Baker's Semi-Sweet chocolate chopped
- 1 cup (250 mL) very ripe banana mashed
- Icing
- 1/2 cup (125 mL) butter softened
- 1 1/2 cups (375 mL) icing sugar
- 3 Squares (3 oz/90 g) Baker's Semi-Sweet chocolate melted
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Preparation
Cake:
Preheat oven to 350 ºF (180 ºC). Lightly butter a 8-inch (20 cm) square baking pan.
In a large bowl, with an electric mixer, beat butter with sugar until fluffy. Beat in eggs, one at time and add vanilla extract. Beat in sour cream.
In a medium bowl combine flour, baking soda and chocolate. With a wooden spoon, add to butter mixture, alternately with banana stirring until flour is just incorporated. Scrape into prepared pan, smooth top.
Bake for 35-40 minutes or until top springs back when lightly touched. Cool in pan on rack.
Icing:
In bowl, with electric mixer, beat butter until light. Add icing sugar and chocolate and beat until smooth. Spread evenly over cooled cake.