Ditch making banana bread this time with your quickly browning bananas and, instead, make this Banana Cake with Chocolate Frosting to indulge a little bit!
Keyword: banana cake, cakes
For the cake:
1 ½cupsover-ripe bananas (about 4-5)mashed, ripe
3cupsall purpose flour
1 ½teaspoonsbaking soda
¾cupunsalted butter (1 ½ sticks)softened to room temperature
1 ½cupsgranulated sugar
2teaspoonspure vanilla extract
For the chocolate frosting:
8ouncescream cheese, room temperature
¼cupunsalted butter, room temperature
½cupunsweetened cocoa powder
2cupssifted powdered sugar
¼tsp pure vanilla extract
For the cake:
Preheat oven to 275°. Grease two 9" round cake pans and line with parchment paper. Set aside.
In a small bowl, mix mashed banana with the lemon juice and combine with fork; set aside. In a medium bowl, mix flour, baking soda and salt; set aside. In a large bowl, cream butter and sugar until light and fluffy. Scrape sides of bowl to make sure everything is incorporated. Beat in eggs and vanilla extract.
Beat in the flour mixture and alternative with buttermilk, starting and ending with flour mixture.
Fold in bananas with a spatula until just incorporated.
Pour batter evenly into prepared pans and bake for 60 minutes or until toothpick comes out clean when stuck in the middle of the cake. Let sit in the pan for 10 minutes, then remove from the pans and place on a wire rack to cool completely before frosting.
For the frosting and assembly:
In a stand mixer with whisk attachment, whip cream cheese and butter until smooth. Add in cocoa powder and vanilla until combined and there are no lumps. Gently add powdered sugar and mix until incorporated.
Place one cake layer on cake stand. Spread about ¾ cup of frosting onto the center of the first layer and spread into an even layer using an offset spatula. Cover bottom layer with your second layer and place remaining frosting onto top and sides of the cake*.
*If it's difficult to frost the cake because of crumbs, add a thin layer of frosting (crumb coating) and stick cake in the refrigerator for 30 minutes before frosting the rest of the cake. Store cake in the refrigerator. Bring slices you're going to eat to room temperature. The cake is much better at room temperature rather than cold in my opinion!