Banana-mocha cake

12 Servings

Ingredients

QuantityIngredient
2Very ripe bananas
1teaspoonInstant powdered coffee
cupAll-purpose flour
cupSugar
¼cupCornstarch
3tablespoonsPowdered cocoa
1teaspoonBaking soda
½teaspoonSalt
1Egg; lightly beaten
cupVegetable oil
1tablespoonVinegar
1teaspoonVanilla
3tablespoonsSoftened butter
cupSifted confectioners' sugar
2tablespoonsPowdered cocoa
1teaspoonInstant powdered coffee
½teaspoonVanilla

Directions

CREAMY MOCHA FROSTING

From: Felicia Pickering <MNHAN063@...> Date: Sat, 13 Jul 1996 16:57:05 EDT Preheat oven to 350 F. Grease and flour a 9 x 9 x 2-inch pan. Slice bananas into a blender. Cover and blend on high speed until smooth. Add coffee and blend again to mix. In a large mixing bowl combine flour, sugar, cornstarch, cocoa, baking soda, and salt. Stir with a fork to mix.

Make a well in center of dry ingredients. Add banana mixture, egg, oil, vinegar, and vanilla. Stir with a fork to blend well. Pour into prepared pan and bake for 30 minutes or until wooden toothpick inserted in center of cake comes out clean. Remove pan from oven and allow to cool on a wire rack for 10 minutes before reinverting the cake out of the pan onto the rack to finish cooling. When cool add frosting.

Creamy Mocha Frosting: In a small mixing bowl using an electric mixer, cream butter. Gradually add remaining ingredients and mix until smooth.

Yield: 9-inch square cake

Recipe is from _The Banana Lover's Cookbook_ by Carol Lindquist.

EAT-L Digest 12 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .