Thursday, March 3, 2011

Banana Cake with Chocolate Frosting

“What are those little black dots?” Really? Must I start every recipe with the funniest thing my husband says? Yes. “They’re seeds. From a banana. Because you wanted banana cake for your birthday. So I used real banana.”

See my pretty flowered plate in the background??! Pier One! I love my new dishes! This is the first time I used them! This cake is good, and the banana makes you feel a little less guilty about eating cake with chocolate frosting. I was tired and made this in a 9×13, but it would be beautiful in two layers. Which I like better only because then you get more frosting 🙂

One more tip, if you have a ricer, this is a great time to use it. Squish all those overripe bananas through the ricer so you’re husbands won’t taste the little ‘nanner lumps and think they’re actually eating something made from real food.

And the frosting – this recipe is a fluffy one. But, I like those ganache-y frostings on this cake too. Next time.

~Peace, Love, and Bananas Ya’ll!

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Banana Cake with Chocolate Frosting

Yield: 9x13 cake


1/2 cups butter
1 1/2 cups white sugar
4 eggs
3 bananas, squished, mashed and riced
1 cup sour cream (makes it moist!)
1 teaspoon baking soda
2 cups all-purpose flour

3 cups Powdered Sugar
¾ cups Unsweetened Cocoa Powder
1 stick Butter, Softened
¼ teaspoons Pure Vanilla Extract
¼ cups Milk


Preheat oven to 350 degrees. Grease your 9x13, or round, or bundt pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the mashed, squished, and riced bananas, sour cream and baking soda. Beat in the flour. Pour batter into prepared pan. Do not overmix.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then cool completely before frosting.

Sift together the powdered sugar and cocoa powder, set aside. Cream butter and vanilla, then add 1 cup of the cocoa/sugar mixture to the creamed butter and then add a tablespoon of milk. Mix and repeat this step until all of the cocoa and sugar mixture is combined (adding a tablespoon of milk after every cup of the mixture) until you reach your desired frosting consistency. Beat with hand mixer until fluffy. You can also add more milk to make more a glaze if you wish, or if you used a bundt pan. I hate using bundt pans; they're hard to wash.


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