Banana-Chocolate Brunch Cake

recipe
Mashed banana in the batter keeps the cake moist, like banana bread. Bake the cake up to two days ahead; cool completely, wrap in plastic wrap, and store in the refrigerator. For best results, glaze the cake the morning of the brunch.

Yield:

10 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 260
Caloriesfromfat 20 %
Fat 5.8 g
Satfat 2.7 g
Monofat 2.1 g
Polyfat 0.4 g
Protein 4.7 g
Carbohydrate 51.7 g
Fiber 2.7 g
Cholesterol 21 mg
Iron 2.1 mg
Sodium 271 mg
Calcium 69 mg

Ingredients

2 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 cups mashed banana (about 3 large)
1/4 cup fat-free milk
1 large egg
4 ounces bittersweet chocolate, chopped and divided
Cooking spray
8 teaspoons hot water

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl, stirring with a whisk.

Combine banana, milk, and egg, stirring until well blended. Add banana mixture to flour mixture, stirring just until moist. Gently fold in half of chocolate. Spoon batter into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely.

Combine remaining chocolate and hot water in a small microwave-safe bowl; microwave at high 30 seconds or until almost melted. Stir until smooth. Drizzle glaze over cooled cake.

Kathryn Conrad,

Cooking Light

June 2005
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