Banana cake with Chocolate Glaze
- Number of Servings: 24
Ingredients
1/2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 1/2 cup unsalted butter, room temperature 1/2 cup white sugar 3/4 cup brown sugar 2 large eggs 3 overripe bananas, mashed 1 teaspoon vanilla extract 3/4 cup buttermilkFor glaze:12 oz chocolate8 tbsp butter
Preheat oven to 325 degrees F (160 degrees C). Grease 2 8-inch baking pans.
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugars until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the bananas and vanilla extract.
Alternatively add and beat in the flour mixture and buttermilk in 5 additions, starting and ending with the flour. Pour batter evenly between prepared baking pans. Bake for 35-40 minutes, or until golden and a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes before removing from cake pans. Cool completely before frosting.
Serving Size: 2 8-inch round cakes, or 24 cupcakes
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugars until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the bananas and vanilla extract.
Alternatively add and beat in the flour mixture and buttermilk in 5 additions, starting and ending with the flour. Pour batter evenly between prepared baking pans. Bake for 35-40 minutes, or until golden and a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes before removing from cake pans. Cool completely before frosting.
Serving Size: 2 8-inch round cakes, or 24 cupcakes
Nutritional Info Amount Per Serving
- Calories: 248.9
- Total Fat: 12.6 g
- Cholesterol: 36.1 mg
- Sodium: 121.1 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 1.6 g
- Protein: 3.0 g
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