Chocolate Banana Cake

• 1/2 cup soft butter
• 1 cup sugar
• 2 eggs
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup banana puree
• 1 teaspoon vanilla extract
• 3 ounces semisweet chocolate
• 2 tablespoons sweet butter
• 2 tablespoons milk
• 1 teaspoon rum
• 1/2 cup walnut pieces

1. Preheat oven to 350 degrees.
2. Butter and flour a nine-inch-square cake pan.
3. Cream the soft butter and sugar together until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Sift flour, baking powder, baking soda and salt together and add to butter mixture alternately with banana puree.
6. Stir in vanilla.
7. Pour batter into prepared pan, bake 35 to 40 minutes, until a cake tester comes out clean.
8. Turn onto a rack and allow to cool completely.
9. While the cake is baking, melt the chocolate in a double boiler over hot water.
10. Remove from heat.
11. Add butter in small pieces and allow to cool to room temperature.
12. When cool, beat the chocolate mixture until smooth, stir in the milk and rum and beat until spreading consistency.
13. When cake is cooked, frost the top with chocolate and sprinkle with walnuts.

butter, sugar, eggs, flour, baking powder, baking soda, salt, banana puree, vanilla, chocolate, sweet butter, milk, rum, walnut pieces

Taken from cooking.nytimes.com/recipes/10333 (may not work)