Carolyn Winter’s Super Simple Chocolate Banana Cake Recipe

This recipe is actually adapted from one that I found 2 decades ago in a Robin Hood Flour recipe leaflet.  The sugar quantities have been greatly reduced and other modifications made for added flavor and nutrition.  This is a great recipe to have on hand when bananas reach that stage of over-ripeness – too sweet and mushy to enjoy.  The whole thing is quick to make.  If  you have over ripe bananas on hand all too often, you can pre-measure the dry ingredients into some jars or containers, labelled with the remaining wet ingredients remaining to be added.  Then you kinda have your own ‘cake mix’.  

Sift together

1 1/2 cup all purpose flour  (or 1 cup whole wheat flour and 1 /2 cup all purpose flour)

1/ 2 cup sugar

1/3 cup Cocoa powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

 

Mix together:

3/4 cup milk

3 medium  very ripe bananas mashed (if you use larger bananas the cake will be moister)

1/3 cup vegetable oil

1tbsp lemon juice

2 tsp. vanilla

 

 

Make a well in the dry ingredients and stir in the wet ingredients.  Pour into a greased 8″ square pan and bake in oven at 350 degrees for approximately 35 minutes.  A knife poked in the middle will come out clean.  I suspect the time depends on how many bananas are used and altitude. 

 

Frost with something nice or eat plain

 

ENJOY

Cooks Note – I usually use unbleached or ‘bread’ flour
– you can add 1level tablespoon of ground flax seeds OR wheat germ

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