Banana Cake with Chocolate Coffee Frosting Recipe
Always have bananas that are overly ripe and are tired of banana bread?!
Try this delish banana cake.
So simple. A moist, richly banana-flavored, two-layer cake with a gorgeous delightful chocolate coffee frosting. No frills or fancies. No nuts, chocolate chips or chunks, no coconut. Just a basic banana cake with a simple frosting.
And it’s quite perfect!!!!
Ingredients
Cake
2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 ½ cups granulated sugar
1 stick unsalted butter, softened
2 large eggs
4 mashed overripe bananas
½ cup sour cream
1 teaspoon vanilla extract
Frosting
4 ounces unsweetened baking chocolate, melted
1 stick butter, melted
1 16 oz. box confectioners' sugar, sifted
1 teaspoon vanilla extract
¼ teaspoon salt
5 ounces coffee milk (about half and half leftover coffee and whole milk), cold
Directions
Instructions Checklist
Step 1
Preheat oven to 350 degrees. Grease 2 8" round cake pans. Cream butter and sugar in a stand mixer or in a large bowl with your hand mixer until fluffy and add eggs one at a time and beat until smooth. Sift the remaining dry ingredients together.
Step 2
Mash bananas in a bowl with sour cream and vanilla. Add the dry ingredients and banana mixture alternately to the sugar and egg mixture in thirds, blending to combine each time, but trying not to overbeat.
Step 3
Divide into two cake pans and bake 27-34 minutes, until a skewer in the center comes out clean. Cool on a rack completely before frosting.
Step 4
Prepare the frosting: Blend melted chocolate with melted butter and vanilla. Sift the sugar and salt to remove lumps, then blend into chocolate butter mixture. It should look like wet sand.
Step 5
Add 1 tablespoon of coffee milk at a time until you reach the right consistency, it should be thick and spreadable and you should be able to make good swirls. Leave at room temp until you frost the cake.
Enjoy!
