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mrslarkin February 27, 2011
I've got over ripe bananas too! I think I'll try this very soon! Love G&B chocolate - it's one of my faves.
G&B is the best. I restrained myself but I don't think it would hurt to add a whole 3.5-ounce bar to the cake.
Yikes, looks like I spaced on baking powder. Should be 1 1/2 teaspoons. Will edit right now. Thanks so much for catching that mrslarkin!
mrslarkin February 28, 2011
Delish! My cake came out very moist and very dense. I also took the virtuous path and added a cup of grated carrots. Also a pinch of nutmeg. Had roasted pecans so used those instead. I forgot to add the chocolate, which is crazy because I was nibbling on it all the while I was measuring and mixing! FYI, tastes really great with cream cheese frosting, which I had leftover in the fridge. (so much for being virtuous!) I realized my cast iron pan was too large, so used an 8 1/2" cake pan. Worked just fine! Thanks for a great recipe, Midge!
You're welcome, but it sounds like you created something even better! You should enter into this week's contest!
boulangere February 27, 2011
How clever! I've got some darkening bananas looking for the meaning of life.
thanks boulangere. Not a big fan of plain old bananas, but in a cake is a whole other story.
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