a guest's favorite

1 1/4 cups cake flour (not self-rising)
1 cup unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
3/4 teaspoon salt
2 very ripe bananas, mashed
1/2 cup sour cream
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 extra-large eggs
1 tablespoon coffee extract, or 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
1 teaspoon vanilla
Garnish: confectioners’ sugar

Preheat oven to 350°F. and grease and flour a 10-inch (3-quart) bundt pan, knocking out excess flour.

Into a large bowl sift together flour, cocoa powder, baking soda, and salt. In a small bowl stir together bananas and sour cream. In another large bowl with an electric mixer beat together butter and sugars until light and fluffy and add eggs, 1 at a time, beating well after each addition. Beat in coffee extract (or espresso) and vanilla. Beat in flour mixture in batches alternately with banana mixture, beginning and ending with flour mixture, until batter is just combined.

Spoon batter into pan and bake in middle of oven 50 minutes, or until a cake tester comes out clean and cake pulls away from side of pan. Cool cake in pan 10 minutes and invert onto a rack to cool completely. Let cake stand, wrapped tightly, at room temperature overnight.

Dust cake with confectioners’ sugar.

Enjoy!

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As Valentine’s Day approaches, I like to double check my guests are eating heart healthy. My food is always fresh, delicious, and decadent — yet low-cholesterol friendly. Check out some of my guests’ favorite recipes on this blog. Make sure to let me know what you like and if you have any suggestions!

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Another favorite treat I like to make for my guests. For those of you who’ve asked me for the recipe, I’ve posted it in my epicurious recipe box. Bon appetit!

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During this time of year, my guests love my baked apple recipe! Find it in my recipe box on epicurious.com.