Chocolate Banana Cake

November 2, 2007 at 9:19 pm | Posted in breakfast, Dessert, flaxseed meal | 3 Comments

Gretchen’s beautiful Platano Possibilities and my bowl full of three over-ripe bananas reminded me of another recommendation of hers, Wonder Full Cakes. The Marbled Banana Bundt Cake from Baking Bites looked easy to make and I had everything on hand but the sour cream. I did a quick substitution search and found that I could use 1 T lemon juice plus enough evaporated milk to make one cup. Great, I was in business.First thing I noticed is the lovely golden brown this cake has out of the oven. I never expect these kind of results without oil. The cake is nicely balanced between the banana and chocolate. My dear hubby loves his banana bread and is a sucker for chocolate banana milk shakes, I think he’ll be pleasantly surprised. Perfect as a snack with milk for the kids (I’ll take mine with coffee), with breakfast, or for dessert. Mom Tip: I’ve been adding 2T of Flaxseed Meal to anything and everything I can, including this. I’ve found Flaxseed Meal is cheaper at Trader Joes compared to Safeway. Store it in the refrigerator to keep it fresher longer. Flaxseed Meal works great in pancakes too. I added 2T to my kids’ pancake batter just this morning.

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3 Comments »

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  1. This looks simply delicious. I cannot wait to try it myself.

  2. Yummers! I *wish* I only had *three* bananas to use!!! Well, thankfully I have already done 3 banana recipes since yesterday!

    Never thought to sub the sour cream like that. Here is sub plain drinkable yogurt for things like buttermilk, sour cream and the like. Maybe I should try your version since I also always have limes and evap milk. Hmmm….

  3. How about “Perfect as a snack with Starbucks as you drive to a flea market on an early Saturday morning.”


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