Banana Mocha Cake
I mentioned sometime last year that I was given my Great Aunt’s recipe collection that is likely over 100 years old. The collection consists of mostly dessert recipes as she frequently took desserts to church functions. I immediately wanted to start trying some the recipes but then life caught up with me and busy days!
So, this past weekend I decided to stop and take a look at her recipes and then I saw Banana Mocha Cake and I was hooked! It did remind me more of a breakfast cake than a moist traditional cake. The only change I made was using gluten free all purpose flour, which worked out just fine.
The other thing I noticed is with the icing it has a very gritty taste due to the sugar. Although, I thought it complimented the cake well once it was frosted, I may try it with a powdered sugar next time. I am still going to share the recipe exactly as she wrote it.
Enjoy!
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Ingredients
Steps
- 1
Preheat the oven to 350*.
- 2
Begin by stiring in the coffee into the banana.
- 3
Next combine the remaining dry ingredients. At this point I used my stand mixer and added them into the mixing bowl with it. Mix this well.
- 4
Add the banana mixture, egg, oil, vinegar, and vanilla into the dry ingredients and continue mixing until the batter forms.
- 5
This was a more thick batter, not runny as typical box style cakes are.
- 6
Place it into a greased 9 inch pan.
- 7
Bake for 30 minutes at 350*.
- 8
While the cake is baking combine all the frosting ingredients and whisk well until the frosting is formed.
- 9
Once the cake has completely cooled, frost with the mocha frosting and serve.
Filed under Recipes Gluten Free Dessert
