Here's the recipe I found at Week of Menus. I used Hershey's cocoa powder and a mix of both mini semi-sweet chocolate chips and regular white chocolate chips (which I measured by eye so I probably put more in than what the recipe calls for!). Enjoy this warm with a scoop of vanilla ice cream and it's heavenly!
Chocolate Banana Cake
(from The Cake Book by Tish Boyle)
Makes one 9 X 5 inch loaf or a 9 inch round (serves 8-10)
1 1/4 cups all-purpose flour
1/4 cup Dutch processed cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/3 cups mashed ripe bananas (about 3 medium)
1 teaspoon vanilla extract
1/2 cup sour cream
4 oz bittersweet chocolate, finely chopped
Position a rack in the center of the oven and preheat oven to 350. Grease bottom and sides of 9 X 5 inch loaf pan or 9 inch round pan.
Sift together flour, coca powder, baking soda, and salt into a medium bowl. Set aside.
In the bowl of an electric mixer, using paddle attachment beat butter at medium speed until creamy, about 1 minutes. Gradually beat in the sugar and beat at high until well blended, about 2 minutes. At medium speed, beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Add the mashed bananas and vanilla extract and mix at low speed until blended. Add the flour mixture at low speed in three additions, alternating it with the sour cream in two additions. Remove bowl from the mixer stand and stir in the chopped chocolate. Scrap batter into the prepared pan and smooth top with spatula.
Bake cake for 55 to 65 minutes (loaf pan) or 45 to 50 minutes (round pan), until a cake tester into the center comes out clean (except for any melted chocolate.)
Cool the cake in the pan on a wire rack for 15 minutes.
Unmold cake onto the rack, turn right side up and cool completely.
Makes one 9 X 5 inch loaf or a 9 inch round (serves 8-10)
1 1/4 cups all-purpose flour
1/4 cup Dutch processed cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/3 cups mashed ripe bananas (about 3 medium)
1 teaspoon vanilla extract
1/2 cup sour cream
Position a rack in the center of the oven and preheat oven to 350. Grease bottom and sides of 9 X 5 inch loaf pan or 9 inch round pan.
Sift together flour, coca powder, baking soda, and salt into a medium bowl. Set aside.
In the bowl of an electric mixer, using paddle attachment beat butter at medium speed until creamy, about 1 minutes. Gradually beat in the sugar and beat at high until well blended, about 2 minutes. At medium speed, beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Add the mashed bananas and vanilla extract and mix at low speed until blended. Add the flour mixture at low speed in three additions, alternating it with the sour cream in two additions. Remove bowl from the mixer stand and stir in the chopped chocolate. Scrap batter into the prepared pan and smooth top with spatula.
Bake cake for 55 to 65 minutes (loaf pan) or 45 to 50 minutes (round pan), until a cake tester into the center comes out clean (except for any melted chocolate.)
Cool the cake in the pan on a wire rack for 15 minutes.
Unmold cake onto the rack, turn right side up and cool completely.
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