Classic Banana Cake with Cocoa Frosting
A delightful and moist banana cake topped with rich cocoa frosting, perfect for family gatherings and celebrations.
Ingredients
For the cake
- 3 pieces ripe bananas, mashed Use overripe bananas for best flavor.
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
For the cocoa frosting
- 1/2 cup unsalted butter, softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs, one at a time. Then blend in the mashed bananas and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the banana mixture, alternating with buttermilk, and mix until just combined.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Frosting
- While the cake is baking, cream the softened butter, then mix in the cocoa powder.
- Gradually add the powdered sugar and milk until you achieve your desired consistency. Stir in the vanilla extract.
Assembly
- Once the cake is cool, spread the cocoa frosting evenly on top. Slice and serve!
Notes
Store leftover cake in an airtight container in the refrigerator for up to 4-5 days. For freezing, wrap pieces in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the fridge or at room temperature, and warm if desired.