So I’ll be honest my husband’s frosting technique could use a little work… He hates to frost cakes so he simply poured the freshly made (and thus still warm) frosting over the cake and let it flow down the sides to pool on the plate. Not that any of that matters to me when a cake and frosting taste this good!
The cake is good, nice and moist with a solid but not overpowering banana flavor. The frosting is sublime! It took me years to find a good chocolate frosting and now that I’ve found it I want to put it on everything 🙂
Chocolate Frosting Ingredients:
- 1/2 cup (1 stick) unsalted butter
- 1/3 cup cocoa
- 1/3 cup evaporated milk
- 4 cups sifted confectioner’s sugar
- 1 tsp vanilla extract
Chocolate Frosting Instructions:
1. In a medium saucepan, combine the butter, cocoa and evaporated milk. Place over medium heat and bring to a gentle boil.
2. Cook stirring often, for about 5 minutes, until the cocoa dissolves into a dark, shiny essence.
3. Remove from the heat and stir in the confectioners’ sugar and vanilla.
4. Beat with a mixer at low speed until you have a smooth. thick frosting.
5. You can either let it cool and spread it onto your cake with a knife or spatula OR you can simply pour the still warm frosting over your cake. The choice is yours 😉
Banana Cake Ingredients:
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup ( 1 1/2 stick) unsalted butter, softened
- 1 1/2 cups sugar
- 3 eggs, lightly beaten
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups mashed ripe bananas (I’ll let mine go nice and brown and then stick then in the freezer until I’m ready to bake)
Banana Cake Instructions:
1. Preheat the oven to 350 F. Grease and flour two 9 inch round cake pans.
2. In a medium bowl combine the flour, baking soda, baking powder, and salt stirring with a fork to combine well.
3. In a large bowl combine the butter and sugar, beating well for 2 minutes. Add the eggs, one by one, and then the vanilla. Beat well for another 2-3 minutes making sure to scrape down the sides of the bowl, until you have a smooth batter.
4. Stir half of the mixture of dry ingredients into the wet until it disappears into the batter. Stir in the buttermilk, and then the remaining dry ingredients, the same way. Quickly and gently fold in the mashed bananas.
5. Pour the batter into the pans, evenly dividing it between the two.
6. Bake for 25- 30 minutes, until the cakes are golden brown, spring back when touched lightly in the center, and begin to pull away from the sides of the pans.
7. Cool for 10 minutes in the pans on wire racks. After 10 minutes turn the cakes out of the pans to cool completely, top side up on the wire racks.
We didn’t let the frosting or the cake cool and you know what? It tasted just as good, maybe even better then if we had waited ;).