Nancy Silverton's Banana and Cocoa Small Cake

This recipe serves:  18

nonstick cooking spray
2 1/2 cups pureed banana
5 large eggs
1 1/4 cups canola oil
3 1/3 cups sugar
1 teaspoon baking powder
2 teaspoons baking soda
3 3/4 cups flour
1 cup cocoa powder
1 cup chopped pecans
1. Preheat the oven to 350°F. Coat a muffin pan with nonstick spray.

2. In a large mixing bowl, combine the banana puree, eggs and oil.

3. Sift together the sugar, baking powder, baking soda, flour and cocoa. Add the dry ingredients to the banana mixture, stirring until just moistened.

4. Fill the muffin cups 2/3 full and sprinkle with chopped pecans.

5. Bake until a skewer inserted in the center of a muffin comes out clean, about 15 minutes.

Serving Size: 1 small cake

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