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111 posts
Joined: Feb 12, 2006


Posted to Thread #3214 at 10:07 am on Aug 28, 2006


Unsweetened cocoa powder
1 3/4 cups plus 2 Tablespoons sifted unbleached flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/3 teaspoon salt
3/4 cup unsalted butter, room temperature
1 1/2 cups firmly packed dark brown sugar
1 1/2 teaspoons instant coffee powder
3 eggs, room temperature
1 1/2 cups banana puree (about 5 large very ripe bananas)
1 1/2 cups semisweet chocolate chips
Powdered sugar

1. Position rack in center of oven and preheat to 325 F.
2. Liberally butter an 8-cup bundt pan and dust with unsweetened cocoa powder. Tap out excess.
3. Sift next 5 ingredients (flour through salt) into a small bowl.
4. Using an electric mixer, cream butter. Add brown sugar and coffee powder, beat until light and fluffy. Scrap down bowl.
5. Beat in eggs one at a time, then beat two minutes. Scrap down bowl.
6. Mix in dry ingredients alternately with banana puree, beginning and ending with dry ingredients.
7. Fold in chocolate chips.
8. Spoon into prepared pan. Bake until cake is firm to touch in the center about 70 minutes.
9. Cool in pan 10 minutes. Invert onto rack and cool completely.
10. Dust with powdered sugar just before serving.

NOTE: I love this recipe for using up very ripe bananas. Since I donít like my bananas past slightly green, I put the ripe ones in the freezer peel and all. When I use them for this recipe all I do is remove, thaw them and squeeze them into the bowl. They are already pureed.

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