
I make this in a 4 inch heart shaped spring form pan and it gives us 2 big servings. It could be made in a 4 inch round pan to make 4 smaller servings if you like. It’s very chocolaty and a smaller piece would not be a hardship. You can fill the pan more than normal as this cake has a dense texture and doesn’t rise much.
MAKES: 2-4 servings
INGREDIENTS:
- 1/2 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup cocoa powder
- 1/8 teaspoon salt
- 1/2 teaspoon instant coffee (optional) or espresso powder (optional)
- 1/4 cup butter
- 1/3 cup brown sugar
- 1 sm egg
- 1 lg banana, very ripe and mashed
- 1/3 cup “Special Dark” chocolate chips
DIRECTIONS:
- Preheat oven to 350 degrees, grease or spray a mini spring form pan and lightly dust with cocoa powder.
- Mix together dry ingredients, set aside.
- Cream butter, add sugar and egg, mix well,then add banana and mix briefly.
- Mix in dry ingredients until incorporated, don’t over mix, stir in chocolate chips.
- Pour into prepared pan and bake 45- 55 minutes until it tests done, cake will just start to pull away from edges.
- Cool slightly then remove from pan.
- Let it cool all the way then dust with confectioners sugar, or slice it warm, which is good with vanilla ice cream .
NOTE:
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Love to try this one
Comment by Page — January 25, 2010 @ 7:05 am