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70 minutes
Prep: 30 minutes
Cook: 30 minutes
532 calories per serving view nutrition facts
8 servings
suggest servings
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| 1 2/3 | cups | flour, all-purpose | sifted |
| 1/3 | cup | cocoa powder | dutch process |
| 1 | teaspoon | salt | |
| 2 | teaspoons | baking soda | |
| 2 | each | bananas | medium, ripe |
| 1 | cup | butter | or margarine, softened |
| 1 1/2 | cups | sugar | |
| 4 | large | eggs | |
| 1/4 | cup | sour cream | |
| 1/4 | cup | milk |
Preheat oven to 350 degrees.
Grease and flour 12 cup bundt pan or 10 inch angel food tube pan.
Sift flour, cocoa, salt and soda together.
Mash the bananas with fork. Cream butter and sugar until light.
Add sour cream and bananas to butter and sugar.
Beat the eggs until well blended.
In four stages, beat eggs into butter-sugar-sour cream-banana mixture.
Blend in 1/2 the flour-cocoa mixture.
Stir in the milk and remaining flour.
Mix only until evenly blended.
Be careful not to over mix batter.
Spoon into prepared pan and bake 30 minutes on the lowest level of your oven rack.
Rotate cake moving the back to the front.
Continue baking until toothpick pulls out clean from the center -
about 30 minutes more.
Let cool in pan 5 minutes on a rack. Turn out on rack and cool before serving.
| % Daily Value* | |
| Total Fat 28.0g | 43% |
| Saturated Fat 17.0g | 84% |
| Trans Fat 0.0g | |
| Cholesterol 171mg | 57% |
| Sodium 638mg | 27% |
| Total Carbohydrate 67.0g | 22% |
| Dietary Fiber 3.0g | 11% |
| Sugars 42.0g | |
| Protein 8.0g | 15% |
| Vitamin A | 18% | Vitamin C | 4% | |
| Calcium | 5% | Iron | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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There’s one Sunday in the year where most people don’t go to church. Not because they don’t feel like it; instead there’s an outside factor. ...
Perfectly balanced flavors. Wonderful aroma. I used a 15 oz. can of coconut milk....and added more as the dish simmered.
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