Banana Chocolate Chunk Cake

Name: Banana Chocolate Chunk Cake
Yield: 8 - 12 servings
Ingredients: Cake; 1/2 cup (125 mL) butter softened; 1/2 cup (125 mL) sugar; 2 eggs; 1 tsp (5 mL) vanilla extract; 1/4 cup (60 mL) sour cream; 1 1/2 cups (375 mL) Five Roses All-Purpose Flour; 1 tsp (5 mL) baking soda; 3 Squares (3 oz/90 g) Baker's Semi-Sweet chocolate chopped; 1 cup (250 mL) very ripe banana mashed; Icing; 1/2 cup (125 mL) butter softened; 1 1/2 cups (375 mL) icing sugar; 3 Squares (3 oz/90 g) Baker's Semi-Sweet chocolate melted

For the most yummy and moist cake, use bananas that are very ripe, with brown spots all over the peel, and mash well with a potato masher.

Prep: 30 min
Cooking: 35 min - 40 min

Yields 8 - 12 servings

Ingredients

Cake
1/2 cup (125 mL) butter softened
1/2 cup (125 mL) sugar
2 eggs
1 tsp (5 mL) vanilla extract
1/4 cup (60 mL) sour cream
1 1/2 cups (375 mL) Five Roses All-Purpose Flour
1 tsp (5 mL) baking soda
3 Squares (3 oz/90 g) Baker's Semi-Sweet chocolate chopped
1 cup (250 mL) very ripe banana mashed
Icing
1/2 cup (125 mL) butter softened
1 1/2 cups (375 mL) icing sugar
3 Squares (3 oz/90 g) Baker's Semi-Sweet chocolate melted

READY FOR REWARDS?

Preparation

Cake:

Preheat oven to 350 ºF (180 ºC). Lightly butter a 8-inch (20 cm) square baking pan.

In a large bowl, with an electric mixer, beat butter with sugar until fluffy. Beat in eggs, one at time and add vanilla extract. Beat in sour cream.

In a medium bowl combine flour, baking soda and chocolate. With a wooden spoon, add to butter mixture, alternately with banana stirring until flour is just incorporated. Scrape into prepared pan, smooth top.

Bake for 35-40 minutes or until top springs back when lightly touched. Cool in pan on rack.