Ingredients
- 1 tablespoon instant coffee
- 3/8 cup water
- 4 cups all-purpose flour
- 1 1/2 cups cocoa powder
- 1/8 cup baking soda
- 1/8 cup baking powder
- 1 1/2 cups butter, room temperature
- 1 1/8 cups shortening, room temperature
- 5 1/4 cups sugar
- 3 cups sour cream
- 1/8 cup vanilla extract
- 1/8 cup salt
- 1 1/2 cups whole eggs, room temperature
- 3 5/8 cups banana puree
Directions
Preheat oven to 350 degrees F.
Mix instant coffee with water set aside for later. Sift flour, cocoa powder, baking soda and baking powder together taking care that all the components are well combined and evenly distributed. In the bowl of a stand mixer, mix the butter and shortening with paddle attachment on 2nd speed until combined. Add sugar, sour cream, vanilla extract, coffee mixture, and salt starting on 1st seed and gradually moving to 2nd speed until light and fluffy (approximately 8 minutes). At 1 1/2 speed add the whole eggs, in small amounts, until smooth and fully incorporated. Add dry ingredients and banana puree in staggering steps to the mixer and blend until well combined.
Pour into greased sheet pans or 4 (4 by 13-inch round cake pans and bake for 30 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By nixiee
on March 19, 2011
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Someone needs to recheck the ingredients on this recipe. As you said it was cut down from a large restaurant recipe. I wasted a lot of ingredients and the cake was alll over the oven from the pans...........also made way way too much.
When they say 1/8 cup of salt........and 1/8 cup of baking powder and soda????? Something is wrong ! I should have known. Check it out. I was disappointed and will be leary of copying any of the recipe's I see on here in the future. Chocolatre banana cake should have been really good but not this one.
By Sherry K
Vancouver
on May 11, 2010
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I cut this recipe in half and it was still huge.
Did not turn out as well as I thought it would. It was only okay.
By chrisbucy_12154355
Plant City, 48
on September 18, 2009
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I recently made this recipe for chocolate banana cake and while it was pretty tasty, someone should have said the recipe was for a bakery. I cut the recipe back. A LOT, and it still made 2 eight inch round pans. a 9" by 12" sheet pan and a pan of cupcakes. I would hate to see the full recipe. Someone should make a home version of this. Yummy cake though!
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