Tuesday, January 18, 2011


banana cake with chocolate frosting (2)
A banana cake without nuts?  It didn’t sound right, but allrecipes.com readers gave it a 4-1/2 star rating.  Of course, theirs was topped with cream cheese frosting, and my hubby prefers chocolate frosting.  I had to put some nuts somewhere, so I sprinkled them on top. 

The banana flavor is mild, but the cake is moist and tender, and everyone seemed to really like it.  (It won’t replace my top two faves:  Ultimate Banana Cake and One-Bowl Banana Nut Cake.  Ultimate Banana Cake goes right from the oven into the freezer for 45 minutes, and the texture and flavor of this cake really are the ultimate.  One-Bowl Banana Nut Cake is a tried and true Pillsbury recipe from way back that never fails to please.) But if you like banana cake without nuts, then Simple Banana Cake is for you.   And, of course, go ahead and frost it any way you like.
banana cake with chocolate frosting
Simple Banana Cake with Chocolate Frosting
Adapted from allrecipes.com Banana Cake II
Rating:  8 out of 10
2-1/2 cups all-purpose flour (I used 3/4 cup white whole wheat + 1-3/4 cup unbleached AP)
1/2 tsp. salt (I used sea salt)
1/2 tsp. baking soda
1 tsp. baking powder
3/4 cup butter (I used 1/2 cup Smart Balance butter blend + 1/4 cup Land o’ Lakes)
1-1/4 cups sugar (I used 1 cup sugar + 1 Tbsp. NuNaturals Stevia)
3 large eggs
1-1/2 tsp. pure vanilla extract (I used homemade)
1 cup mashed bananas (about 2 medium)
3/4 cup buttermilk or sour milk (sour milk = 3/4 cup milk + 2 tsp. cider vinegar)

Heat oven to 350F.  Grease a 9x13” pan and line with two sheets of wax paper cut to fit the bottom. 

In medium bowl, whisk together flour, salt, baking soda and baking powder.  Set aside. 

In a large bowl, cream butter and sugar till light and fluffy, using medium speed of mixer.  Beat in eggs and vanilla till smooth.  Stir in bananas. 

Add 1/3 cup of dry ingredients to wet ingredients.  Stir in till almost incorporated.  Add 1/2 of buttermilk, stirring till almost smooth.  Repeat, ending with flour mixture.    Pour batter, which will be thick,  into  pan.  Bake about 30 minutes, or till a toothpick inserted near center returns with just a few crumbs.    Cool cake in pan 5 minutes, then turn out onto wire rack.  Remove wax paper and let cake cool thoroughly before icing.

Cocoa Frosting
1/4 cup (1/2 stick) butter, melted and partially cooled
1/3 cup cocoa
1/2 cup confectioner’s sugar
1/2 tsp. pure vanilla extract
1/2 tsp. coffee essence (equal parts of instant coffee granules & Kahlua or hot coffee)
2-4 Tbsp. heavy cream

In medium bowl, combine all ingredients.  Beat till smooth and creamy, using medium speed and gradually increasing speed to high.  Frost cake.  Garnish with toasted chopped walnuts, if desired.


The Food Hound said...

Judy, thanks so much for your lovely comment on the Food Hound! I just flipped through your blog and I'm a new follower :) I think it's great you are a food writer-- that is definitely what I want to do!! I would love to know how you got your start, if you'd like to e-mail me at food-hound@hotmail.com Have a lovely Tuesday! PS- this banana cake looks amazing!!

briarrose said...

It is surprising to see a banana cake without nuts. ;) Love the chocolate frosting on top.

teresa said...

oh heavenly! i've never thought to frost a banana cake with chocolate, but it makes perfect sense!

MelindaRD said...

Yummy looking! I love banana and chocolate together.

Juliana said...

Oh Judy, this banana cake sure looks delicious even more with the chocolate frosting...what a perfect match!