Black Bottom Banana Cake Squares


Michelle shared a banana cake recipe for dessert at the South Arm Seniors Kitchen. In fact, we had two desserts for this kitchen. We enjoyed the double desserts from Michelle’s cravings for sweets during her last leg of pregnancies. The recipe is inspired by Stella’s contributions of frozen bananas from her freezer.

Michelle told us that the best way to freeze unused ripen banana is as it is. Do not store them in ziplock bag or they’ll become soggy.

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This Black Bottom Banana Cake Squares are very moist.  The cocoa adds the chocolate flavour without adding extra sweetness.

Ingredients

  • 1 cup butter
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 6 bananas, mashed
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/3 cup cocoa powder

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Source: Hospitalilty: Cooking the Doukhobor Way

P/S: You can halve the recipe easily and bake in a 8″x8″ square pan


Instructions

Black-Bottom-Banana-Cake-Square-5Preheat the oven to 350 degrees F (325 for convection oven).

Cream butter and sugar. Add eggs and vanilla.

Add mashed bananas to creamed butter mixture.

Blend creamed mixture with flour, baking powder, baking soda and salt.

Black-Bottom-Banana-Cake-Square-6Remove 1/3 of the batter to a smaller bowl.
Black-Bottom-Banana-Cake-Square-7Spray a 13″x 9″ baking dish with non-stick spray.

Place the remaining 2/3 of the batter into the greased baking dish.

Black-Bottom-Banana-Cake-Square-8Dissolved cocoa powder in 6 tablespoons of boiling or hot water.

Add cocoa mixture to the 1/3 of the batter in the smaller bowl and stir to combine well.

Black-Bottom-Banana-Cake-Square-10Drop cocoa batter onto the 2/3 batter in the baking dish.

Spread and swirl with knife to create marbled effect.

Bake in the preheated oven for approximately 30 minutes or until a knife inserted into the center of the cake comes out clean.

Let cool before cutting into squares.

3 thoughts on “Black Bottom Banana Cake Squares

  1. The only thing with this cake is that we doubled the recipe for the kitchen, using all 6 bananas and baked in a 9 X 13″ pan. It took quite a bit longer than 30 minutes to bake. I’d probably do a half recipe in a 9 X 13 to make it bake much quicker:)

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