2 Very ripe bananas
1 ts Instant powdered coffee
1 1/4 c All-purpose flour
2/3 c Sugar
1/4 c Cornstarch
3 tb Powdered cocoa
1 ts Baking soda
1/2 ts Salt
1 Egg; lightly beaten
1/3 c Vegetable oil
1 tb Vinegar
1 ts Vanilla
-CREAMY MOCHA FROSTING-
3 tb Softened butter
1 1/2 c Sifted confectioners’ sugar
2 tb Powdered cocoa
1 ts Instant powdered coffee
1/2 ts Vanilla
From: Felicia Pickering MNHAN063@SIVM.SI.EDU
Date: Sat, 13 Jul 1996 16:57:05 EDT
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 until smooth. Add
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 banana mixture, egg, oil,
vinegar, and vanilla. Stir with a fork to blend well. Pour into prepared
pan and bake for 30 minutes or until wooden toothpick inserted in center of
cake comes out clean. Remove pan from oven and allow to cool on a wire rack
for 10 minutes before reinverting the cake out of the pan onto the rack to
finish cooling. When cool add frosting.
Creamy Mocha Frosting: In a small mixing bowl using an electric mixer,
cream butter. Gradually add remaining ingredients and mix until smooth.
Yield: 9-inch square cake
Recipe is from _The Banana Lover’s Cookbook_ by Carol Lindquist.
EAT-L Digest 12 July 96
From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings