Clara Joslin's Banana Nut Cake With Chocolate Chips

Recipe Ingredients

		Shortening - as needed
2 cups	125g / 4.4oz	Sifted flour
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/8 teaspoon	0.6ml	Salt
1/2 cup	99g / 3.5oz	Unsalted butter - room temperature
1 cup	198g / 7oz	Sugar
2		Eggs
3		Ripe bananas - thoroughly mashed (large)
1/2 cup	73g / 2.6oz	Chopped walnuts
1/2 cup	55g / 1.9oz	Miniature semisweet chocolate chips
1/4 cup	59ml	Toasted wheat germ - (optional)

Recipe Instructions

Spread shortening on the bottom and sides of a (9-inch-square) baking pan. Heat the oven to 350 degrees.

Sift together the flour, baking powder, baking soda and salt. Set aside.

In the large bowl of an electric mixer, cream together the butter and sugar until well blended. Add the eggs, one at a time, beating after each addition. Alternately add the dry ingredients and the mashed bananas to the batter, beating slowly after each addition. Stir in the nuts, chocolate chips and wheat germ if used.

Spoon the batter into the pan, smooth the top evenly, then spread the batter slightly toward the pan edges.

Bake until a cake tester inserted in the center comes out clean and the cake is lightly springy to the touch, 30 to 35 minutes. Cut into squares to serve.

This recipe yields 9 servings.

Each serving: 405 calories; 265 mg sodium; 74 mg cholesterol; 19 grams fat; 9 grams saturated fat; 56 grams carbohydrates; 6 grams protein; 1.87 grams fiber.

Source:
The Los Angeles Times, 07-31-2002

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