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.
This Black Bottom Banana Cake Squares are very moist. The cocoa adds the chocolate flavour without adding extra sweetness.
- 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
Source: Hospitalilty: Cooking the Doukhobor Way
P/S: You can halve the recipe easily and bake in a 8″x8″ square pan
This Post Has 3 Comments
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:)
Wow, this looks fantastic :)! Will try this sometime~
are those regular bananas?
Hi Agnes, they are regular bananas.