Banana Cake With Chocolate Fudge Icing Recipe
Servings: 1
Ingredients
- 1/2 c. Unsalted butter
- 3/4 c. Granulated sugar
- 2 x Large eggs
- 1 tsp Pure vanilla extract
- 3 x Ripe bananas, mashed
- 2 c. All-purpose flour
- 1 tsp Baking soda
- 1/4 c. Lowfat sour cream
- 4 ounce Bittersweet or possibly semisweet chocolate
- 2 Tbsp. Cocoa
- 1/3 c. Lowfat milk
- 1/4 c. Unsalted butter
- 1 1/2 c. Icing sugar, sifted (more if needed)
- 1 tsp Pure vanilla extract
Directions
- Preheat the oven to 350 F. Butter a 9 inch springform pan (or possibly heart-shaped pan.)
- Cream 1/2 c. butter till light. Gradually beat in the granulated sugar.
- Add in the Large eggs one at a time and beat after each addition. Beat in 1 teaspoon vanilla and the mashed bananas.
- Sift or possibly mix together the dry ingredients and add in to the batter alternately with the lowfat sour cream. Spoon the batter into the prepared pan proportionately and bake for 30 to 40 min, or possibly till the cake springs back when gently pressed in the centre. Cold for 10 min and invert. Cold on a wire rack.
- For the icing, heat the chocolate, cocoa, lowfat milk and 1/4 c. butter in the top of a double boiler. Cook till smooth and cold slightly.
- Beat in the icing sugar and 1 teaspoon vanilla. Place the bowl over a larger bowl of ice and water and stir till the icing is spreadable.
- Ice the cake and decorate as you wish.
- Yield: One 9 inch Cake.
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