I wasn’t intending to bake yesterday, but I had some sour milk that I wanted to use. Of course, this gives me the perfect excuse to bake chocolate cake. My Fudge-Banana Cake recipe makes a large, moist sheet cake with a different twist of banana that gently alters the flavor without overpowering it.
Fudge-Banana Cake Is Simple and Economical
Furthermore, my Fudge-Banana Cake recipe is very easy to make. I use oil instead of wasting too much time creaming the butter or shortening with the sugar. Some recipes don’t turn out substituting oil for the butter or shortening when baking, but this one passes with flying colors.
Cake trouble like getting sour spots happens because the baking soda doesn’t mix well. In order to avoid this, I always sift the baking soda with the flour or mix it with the sour milk first. This will save your cake from this problem.
Something else that is also important for any cake’s success is leveling off your baking soda and baking powder. Always use a measuring spoon and run a knife or place your spoon under the lid to take off the excess amount. Too much baking soda or baking powder will ruin your cake just as too little.
I do make a lot of chocolate cakes because they are favorites of our family. Another excellent one for those impatient people is my Five-Minute Microwave Chocolate Cake recipe. This is one of the best chocolate cakes. It is delectable and as light as a feather.
I hope the next time that you’re longing for chocolate cake that you try my recipe for Fudge-Banana Cake or my Five-Minute Microwave Chocolate Cake. Both recipes are delicious ones that you will want to make again.
- 2-3/4 cups of flour
- 1 small ripe banana or ½ large ripe banana
- 1 teaspoon of baking soda leveled
- 1 teaspoon of baking powder leveled
- ½ cups of canola oil
- 1-1/2 cups of sugar
- 1 teaspoon of vanilla
- 2 large eggs
- ½ cups unsweetened cocoa
- 1 cup of sour milk
- 1/3 cups hot water
Sift the dry ingredients together in your mixing bowl.
In another mixing bowl, mix the mashed banana, oil, eggs, vanilla, and sugar until well combined.
Alternate the dry ingredients with the milk until they are incorporated.
Add the 1/3 cup of hot water last and beat through.
Grease a 13 x 9 x 2-inch baking pan and bake in a 350-degree oven for about 30-35 minutes, depending on how your oven is regulated. Test with a toothpick, cake tester or slender knife to see if anything sticks.
Cool thoroughly before frosting with your favorite butter cream frosting.