Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 | Very ripe bananas |
| 1 teaspoon | Instant powdered coffee |
| 1¼ cup | All-purpose flour |
| ⅔ cup | Sugar |
| ¼ cup | Cornstarch |
| 3 tablespoons | Powdered cocoa |
| 1 teaspoon | Baking soda |
| ½ teaspoon | Salt |
| 1 | Egg; lightly beaten |
| ⅓ cup | Vegetable oil |
| 1 tablespoon | Vinegar |
| 1 teaspoon | Vanilla |
| 3 tablespoons | Softened butter |
| 1½ cup | Sifted confectioners' sugar |
| 2 tablespoons | Powdered cocoa |
| 1 teaspoon | Instant powdered coffee |
| ½ teaspoon | Vanilla |
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, .