Wednesday, July 31, 2013

Banana Chocolate Cake

     Well, I still haven't run out of baking recipes in the Taste of Home Everyday Light Meals cookbook.  We wound up picking this recipe because the local market was selling entire bunches of bananas for 49 cents. They were in moderately sad shape and usable mostly for cooking. We took the couple good ones and used them with blueberries in a honking big bowl of corn flakes for breakfast. But I digress. It just so happened we had everything in the house for this cake. We even had the powdered milk, which had been hiding in a cabinet for about five years.  No harm done. This particular cake was a big hit. It is really good heated up with a big dollop of ice cream on it. As always, and changes or notes will be in blue.

Banana Chocolate Cake
via Taste of Home Everyday Light Meals

  • Sugar substitute equivalent to 3/4 cup sugar (DECIDE: Cancer or Diabetes? We went with diabetes and used 3/4 cup of real sugar)
  • 1/3 cup packed brown sugar
  • 1/3 cup butter, softened
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 medium ripe bananas, mashed
  • 1/2 cup water
  • 1-1/3 cups all-purpose flour
  • 1/2 cup nonfat dry milk powder
  • 3 tablespoons baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon confectioner's sugar
  1. In a large mixing bowl, beat the butter and sugar substitute (or actual sugar), brown sugar and butter on medium speed for 3 minutes (I wasn't aware I had actual speed settings other than "hurried" or "sedentary." I'm guessing the recipe assumes we have a mixer for this step, which fortunately I do.)
  2. Add eggs and vanilla; mix well. Add bananas and water; mix well. 
  3. In another bowl, combine flour, milk powder, cocoa, baking powder, baking soda, and salt. Add to sugar mixture, beating just until blended.
  4. Pour into a 9" square baking pan coated with nonstick cooking spray (as I am writing this I just realized I didn't do that. I used a bundt cake pan. I did so because there was a picture of a different chocolate cake from a bundt cake pan on the opposite page. Whatever, the cake came out fine), bake at 375F for 23-28 minutes (As always, ours took longer; closer to 40 minutes. Just use the original times and keep an eye on it. Cooking times will vary), until a toothpick inserted near the center comes out clean and the edges of the cake are just starting to pull away from the sides of the pan.
  5. Cool on a wire rack. Dust with confectioner's sugar (fun trick for easy dusting: put the sugar into a fine mesh strainer. Hold the strainer about 6-8" above the cake and give the edge of the strainer a tap with a spoon. Just go over the whole cake doing this).
Good times!

1 comment: