Instructions
- In mixer, blend butter and sugar until creamy. Add egg and vanilla, beat until combined. Blend in bananas. Add flour, baking powder, baking soda and salt. Add cocoa powder, just until combined, do not overmix.
- Spread in bottom of greased 13×9 pan (I use my butter wrapper to grease the pan).
- Bake in a 350 degree oven for 25 minutes. Cool completely before frosting.
Notes
- FROSTING: You’ll need a half batch of our delicious cream cheese frosting. Or use ½ batch of chocolate frosting for a rich decadent cake.
- COCOA: Choose a high quality unsweetened cocoa powder like Ghirardelli. This reduces the bitterness that some brands have.
- STORAGE: This cake is delicious served cold. Store in airtight container in refrigerator (or room temperature if preferred) for up to 4 days. Or freeze for up to 3 months.
Nutrition Information:
Yield: 20Serving Size: 1 slice
Amount Per Serving:Calories: 152Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 146mgCarbohydrates: 23gFiber: 1gSugar: 13gProtein: 2g
