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Chocolate Banana Cake

A community recipe by toowoombagirl

Not tested or verified by Nigella.com

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Introduction

This keeps so well for days and in summer it is fabulous served straight from the fridge.

Ingredients

Serves: 8

4 ounces unsalted butter
2 eggs
¾ cup brown sugar
1 cup bananas (over-ripe, mashed)
1½ cups self-rising flour
2 tablespoons unsweetened cocoa
½ teaspoon baking soda
¾ cup sour cream
1 teaspoon confectioners' sugar

Method

Chocolate Banana Cake is a community recipe submitted by toowoombagirl and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 180°c.

Grease 20cm ring tin.

Cream butter and sugar in a small bowl with electric mixer until light and fluffy, add eggs one at a time and beat until combined.

Transfer mix to a large bowl, stir in banana, then sift in the flour, unsweetened cocoa and bicarb with sour cream in 2 batches and mix well.

Spread into the pan and bake for 45 minutes or until firm. Stand for 10 minutes before turning onto a wire rack to cool. Keeps in the fridge for 2 days or frozen for 2 months.