Two weeks ago, I asked you guys on Facebook what frosting you thought would go best on banana cake. Most of you replied with cream cheese. This then begs the question: why am I giving you guys a banana cake with chocolate frosting today? Well, because, I kind of have this habit where I ask people questions, but I don't actually want their opinion. What I'm really looking for is their approval. I want them to agree with what I've already decided in my head.
So, usually they'll give me their reason and then I'll be like, well these are my reasons for why I like this picture, and they'll be like well FINE, use that one then if you like it so much! Don't ask me! And then I'll be like FINE, and they'll be like FINE and that's what goes down every time I write a new post.
Cool story, I know. Okay, let's get back to the cake.
Yes, I know you guys picked cream cheese but come on y'all, chocolate and banana together is so heavenly. Everyone knows that! And I'm a chocoholic so really, there was no convincing me that I needed to pair some irresistible chocolate frosting with this "to die for" cake, which by the way, really is to die for. Tested and approved.
It's dense, super moist, and packed with banana flavor. All the things that make a fabulous banana cake. And of course, the chocolate frosting raises it's delicious factor to the fifth power. I had to make this cake a second time to take pictures because the first time it was literally devoured in seconds. And that would have been the case this time around too, if I hadn't hidden a few pieces.
Even if you're not a food blogger like moi, and don't need to take pictures of this cake, I would advise you to set aside (and by that I mean hide in a very good place) some pieces for yourself because nobody will be able to keep their hands off this cake and it would be terribly dissappointing if you went to get some more and there was none left. Oh the horror.
To Die For Banana Cake with Chocolate Frosting
Yield: One 8x8 pan (16 squares)
Ingredients:
2 tablespoons unsalted butter, softened
2/3 cup granulated sugar
1/2 cup sour cream
1 large egg
3/4 cup mashed ripe bananas (about 2 medium bananas)
pinch of vanilla powder (or 1 teaspoon vanilla extract)
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
For the chocolate frosting:
2 tablespoons unsalted butter, softened
3/4 cup powdered (confectioner's) sugar, sifted
2 tablespoons unsweetened cocoa powder
1/4 cup plus one tablespoon heavy cream
Directions:
Preheat oven to 350 degrees F. Lightly spray an 8x8 inch glass baking dish with cooking spray, then line with parchment paper,leaving an overhang on two opposite sides. Alternatively, you can grease the pan; the parchment paper just makes for an easier removal.
In a medium sized bowl, using an electric hand mixer, cream together butter, sugar, sour cream, and egg. Add mashed bananas and vanilla and mix until well combined. Add flour, baking soda, and salt and mix until thoroughly blended.
Pour batter into prepared pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on wire rack before frosting.
To make the frosting, beat butter with an electric hand mixer for a few minutes, until smooth and creamy. Add powdered sugar, cocoa powder, and heavy cream, and beat for 3-4 minutes, until light and fluffy. Spread on cooled cake.
Adapted from ButterYum
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