Banana Cake with Chocolate Frosting

Can anyone really have too much banana and chocolate together?  I mean…its such a perfect pair!  I often forget about it but lately I have been all over it with these muffins and now this cake.  Remember a loooooooong time ago when I mentioned this cake book?  I said I would bake a lot of cakes from it and blog all about it?  Well, that turned out not to be true.  Cakes are sometimes hard to bake because they are big.  And you can’t bring a half eaten cake to someones house when you can bring 10 cookies (5 for me, 5 for everyone else!).  Well I made this cake for our community group and it was almost all consumed!  It was perfect! Here is the recipe.


Banana Cake with Chocolate Frosting

recipe from Southern Cakes

Banana Cake

2 c. all-purpose flour

1 t. baking soda

1 t. baking powder

1/4 t. salt

3/4 c. (1-1/2 sticks) butter, softened

1-1/2 c. sugar

3 eggs, lightly beaten

1 t. vanilla

1/2 c. buttermilk

1-1/2 c. mashed ripe bananas (I used 3)

Chocolate Frosting

1/2 c. (1 stick) butter

1/3 c. cocoa

1/3 c. evaporated milk or half-and-half

4 c. sifted confectioners’ sugar

1 t. vanilla

Preheat oven to 350 degrees.  Grease and flour two 9-inch round cake pans.

Combine the flour, baking soda, baking powder, and salt and stir with a fork or whisk to combine.

In a large bowl combine the butter and sugar and beat well, about 2 minutes.  Add the eggs one at a time then add the vanilla.  Beat well for a couple of minutes, scraping down the sides.  Next add the dry ingredients and the buttermilk, switching off between the two but ending with the dry ingredients.  Once all combined, fold in the mashed bananas.  Then divide the batter between the two cake pans.  (I recommend measuring out the batter so equal amounts get in each pan.)

Bake at 350 degrees for 25-30 minutes.  Cool for ten minutes in the pans on a cooling rack.  Cool completely on a cooling rack once removed from the pans.

To make the frosting combine the butter, cocoa, and evaporated milk in a medium sauce pan and place over medium heat.  Bring to a gentle boil.  Cook and stir for about 5 minutes stirring often, until the cocoa dissolves.  Remove from the heat and stir in the confectioners’ sugar and vanilla.  Beat with a mixer on low until it is smooth and thick.

To assemble, place one cake on a cake plate (I put wax paper under the edges while I am frosting).  Spread one cup(ish) of the frosting onto the first cake evenly.  Then add the second layer.  Spread the frosting on the top and work it down over the whole cake.  (Then once it is all frosted and pretty, take the wax paper out–> clean finish!)

Yumm!! I hope you enjoy!


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