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Add a photoRaciónes: 12
Ingredientes
- 2 x Very ripe bananas
- 1 tsp Instant powdered coffee
- 1 1/4 c. All-purpose flour
- 2/3 c. Sugar
- 1/4 c. Cornstarch
- 3 Tbsp. Powdered cocoa
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 x Egg, lightly beaten
- 1/3 c. Vegetable oil
- 1 Tbsp. Vinegar
- 1 tsp Vanilla
- 3 Tbsp. Softened butter
- 1 1/2 c. Sifted confectioners' sugar
- 2 Tbsp. Powdered cocoa
- 1 tsp Instant powdered coffee
- 1/2 tsp Vanilla
Direcciones
- 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 till smooth. Add in 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 in banana mix, egg, oil, vinegar, and vanilla. Stir with a fork to blend well. Pour into prepared pan and bake for 30 min or possibly till wooden toothpick inserted in center of cake comes out clean. Remove pan from oven and allow to cold on a wire rack for 10 min before reinverting the cake out of the pan onto the rack to finish cooling. When cold add in frosting.
- Creamy Mocha Frosting: In a small mixing bowl using an electric mixer, cream butter. Gradually add in remaining ingredients and mix till smooth.
- Yield: 9-inch square cake
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 12 servings | |
| Calories 206 | |
| Calories from Fat 85 | 41% |
| Total Fat 9.68g | 12% |
| Saturated Fat 2.42g | 10% |
| Trans Fat 0.16g | |
| Cholesterol 23mg | 8% |
| Sodium 228mg | 10% |
| Potassium 67mg | 2% |
| Total Carbs 27.71g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 12.78g | 9% |
| Protein 2.4g | 4% |
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