Serves: 12
Total Calories: 228
1. Preheat the oven to 400°. Grease an 8- × 11- inch glass baking dish. In a large bowl, whisk together flour, cocoa, baking soda, cinnamon, and salt. Set aside.
2. In a medium bowl, mash the bananas. Add the milk, sugar, corn syrup, oil, and vanilla. Mix very well. Add the banana mixture to the dry ingredients and stir gently with a rubber spatula until the dry ingredients are moistened. Do not overmix.
3. Turn the batter into the prepared baking dish. Sprinkle the nuts evenly over the top. Bake 18 to 20 minutes or until a cake tester inserted in the center comes out clean. Let the cake cool completely in the pan on a rack about 30 minutes. Cut into squares and serve.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chocolate-Banana Cake recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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