Chocolate Banana Cake

This is one of my daughter's latest creations. We had some "old" bananas that needed to be used up, so in addition to making some delicious bread, she whipped up this wonderful cake. Incredibly moist, we made short work of it. It tastes good without the frosting, but if there's any way to make chocolate cake taste better, the topping on this one does it!

OVEN: 350 degrees

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup milk
1/4 cup sour cream
1 teaspoon vanilla
1 large banana, mashed
2 cups flour
4 tablespoons, cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chopped walnuts
1/2 cup semi-sweet chocolate chips

Beat together the first 6 ingredients, until blended. Stir in the bananas. Combine and add the remaining ingredients and stir until mixture is blended. Be careful not to overmix.

Spread batter into a greased bundt pan. Bake for 35-40 minutes or until a cake tester comes out clean. Allow to cool for a time in the pan. Remove from pan to rack to finish cooling.

Chocolate Buttercream Frosting

1/2 cup semi-sweet chocolate chips, melted
1/3 cup butter, melted
1 Tablespoon cream (or milk)

Stir together all the ingredients until blended. Butter and chocolate can be melted together in a microwave oven. Cook for 1 minute on High. Stir and cook for 30 seconds longer. Stir until blended.