Banana cake with Chocolate Glaze
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Banana cake with Chocolate Glaze calories by ingredient
Introduction
from Pastry Affair, made as cupcakes from Pastry Affair, made as cupcakesNumber 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 buttermilk
For glaze:
12 oz chocolate
8 tbsp butter
Directions
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