Ingredients
1 stephen ceideburg
BANANA CAKE
1 tsp vegetable shortening
3 cup sifted cake flour
1 tbsp baking powder
1 1/4 cup granulated sugar
3 eggs
1/3 cup + 1 tb butter softened
1 1/2 cup mashed ripe bananas
1/3 cup buttermilk
CHOCOLATE GLAZE
1 cup unsifted powdered sugar
1/4 cup unsweetened cocoa
1 1/2 oz unsweetened chocolate
1/4 cup boiling water
Directions
To make Banana Cake: Preheat oven to 350 degrees. Lightly grease two
9-inch cake pans or one 13-by-9-by-2-inch baking pan with shortening.
Then flour and set aside.
Sift flour with baking powder; set aside.
In mixer bowl, beat sugar with eggs and butter on medium speed 5
minutes, scraping bowl down several times. Reduce speed to low, beat
in bananas and buttermilk. Add dry ingredients all at once, mixing
only moisten dry ingredients. Spoon batter into pans and bake on
middle shelf of oven 25 to 30 minutes, or until wooden pick inserted
in center comes out clean.
Cool 5 minutes in pans, then turn onto rack to finish cooling. For
best results, wrap cooled layers in film and ripen overnight before
serving. Either serve plain or with Chocolate Glaze.
To make Chocolate Glaze: Sift sugar with cocoa, set aside. Melt
chocolate in top of double boiler over simmering water, or in
microwave oven on high for 1 minute. Off heat, stir boiling water
into melted chocolate to make a smooth paste, then stir in
sugar-cocoa mixture. Spread evenly while warm over Banana Cake layers.
Variation: To make Banana Nut Cake, fold in 1/2 cup chopped pecans or
walnuts with flour.
Per serving (based on 12 servings with glaze): 346 calories, 5 grams
protein, 62 grams carbohydrate, 10 grams fat, 70 milligrams
cholesterol, 166 milligrams sodium.
Per serving (based on 12 servings without glaze): 319 calories, 5
grams protein, 52 grams carbohydrate, 8 grams fat, 70 milligrams
cholesterol, 165 milligrams sodium
Francis Price writing in the Oregonian's FOODday, 1/12/93.
Posted by Stephen Ceideburg
Servings: 2 servings
Chocolate-Glazed Banana Cake Recipe brought to you by Recipe Ideas
Categories: Banana; Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
It is quite possible to trace the history of recipes far back into the distant past, in truth as far back into history as pharonic Egypt, and quite possibly further than that. In practice though, sadly, these old cook books were just very basic hieroglyphic instructions for preparing meals.
The truth of the matter is, the oldest recipe found, according to experts in ancient history are some stone tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. As we move into Roman times 25BC a roman called Apicius created a few scripts detailing recipes prepared by wealthy Romans. He recounts how the meals were split into starters, main meal and dessert, something we still use today. This early Roman chef informs us how the cooks of Roman times used many different spices, including a few you will know for example thyme, rue and parsley. During the next few centuries, the families of Europe competed to lay on the best banquets, and as a result cooks and their collection of recipes increased in prestige. Even so, it was during the 19th century that haute cuisine and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, testing, and publishing recipes common in their social group. By the advent of the 20th century, cookbooks were highly popular due to increased literacy, people having more free time and a general increase in wealth. |
We hope you enjoy this Chocolate Glazed Banana Cake recipe.
