1 1/2 cups mashed very ripe bananas (about 4)
8 oz. container sour cream
1 1/4 cups all-purpose flour
3/4 cup Dutch process cocoa powder
1 1/2 tsp baking soda
3/4 tsp salt
12 tbsp (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
3 large eggs
Set a rack at the middle level of the oven and preheat to 350 degrees. Butter a 10-cup Bundt pan.
In a mixing bowl, mix together the bananas and sour cream; set aside.
Sift together the flour, cocoa, baking soda and salt onto a piece of wax paper and set aside.
Use an elecrtic mixer set at medium speed to beat the butter and sugar until well combined, then beat in the eggs, one at a time, beating until smooth after each addition.
Beat in half the flour mixture. Scrape bowl and beaters well. Beat in the banana mixture, scrape bowl again, then beat in the remaining flour mixture and scrape well again.
Bake 55 to 65 minutes until well risen and a toothpick inserted halfway between the side of the pan and the tube emerges clean.
Makes 1 Bundt cake, about 12 large servings
Recipe from: Chocolate by Nick Malgieri