Banana Cake with Chocolate Frosting Recipe
Banana and chocolate are such a great flavor combination! This moist banana cake with chocolate frosting is filled to the brim with banana flavor and topped with a simple frosting. It's the perfect way to use up those overripe bananas with a great recipe that everyone is sure to love!
Servings: 16
Calories: 409kcal
Ingredients
- brown butter from ½ cup unsalted butter (113 g)
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1 cup mashed bananas 2 to 3 very ripe bananas
- ¼ cup full-fat sour cream
- 2 tablespoons dark brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Chocolate Frosting
- 8 ounces dark chocolate baking bar not chocolate chips if you can avoid it
- 1 cup unsalted butter room temperature
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1 tablespoon instant coffee granules + 3 teaspoons hot water optional
Instructions
- Preheat the oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper letting the two long ends hang over the edges by at least 2 inches. Butter the top of the parchment and set aside.
- Melt the butter in a small saucepan, cooking and stirring until the butter is just browned (be careful not to cook too long or it’ll burn). Set aside to cool slightly before adding to the cake batter.brown butter
- In a large bowl, whisk together flour, granulated sugar, baking soda and salt.1 ½ cups all-purpose flour, ¼ cup granulated sugar, ¾ teaspoon baking soda, 1 teaspoon salt
- In a separate bowl, whisk together the bananas, sour cream, brown sugar, eggs and vanilla. Add the wet ingredients to the dry ingredients, mixing just until combined (you should still see a few dry spots of flour). Whisk in the browned butter, stirring just to combine. Do not overmix1 cup mashed bananas, ¼ cup full-fat sour cream, 2 tablespoons dark brown sugar , 2 large eggs , 1 teaspoon vanilla extract, brown butter
- Scrape the batter into the prepared baking pan and smooth the top with an offset spatula or butter knife.
- Bake until the top springs back when lightly pressed in the center, and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely.
- Meanwhile, prepare the Chocolate Frosting. Chop the chocolate and place it in a heatproof bowl over a pan set over simmering water (be sure the bowl is not touching the water so your chocolate does not scorch). Stir the chocolate until just melted and set aside until cooled to room temperature8 ounces dark chocolate baking bar
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the heavy cream and vanilla and continue beating for 3 minutes1 cup unsalted butter , 2 tablespoons heavy cream, 1 teaspoon vanilla extract
- Turn the mixer to low, gradually add the powdered sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy3 cups powdered sugar
- In a separate bowl, dissolve the coffee in 2 teaspoons of the hottest tap water1 tablespoon instant coffee granules
- With the mixer on low speed, add the chopped chocolate and dissolved coffee to the butter/sugar mixture and beat until blended and smooth
- Once the cake is completely cooled, frost the cake (you may not use all the frosting). Slice into 16 squares and serve
Notes
- Store leftover cake in the refrigerator for up to 4 days
- Banana cake without frosting may be frozen for up to 3 months
- If you have leftover frosting, store it in a jar with a tightly fitting lid in the refrigerator for up to 2 weeks or in the freezer for up to 1 month. Defrost at room temperature and give a good stir with a spatula before using
Nutrition
Serving: 1serving | Calories: 409kcal | Carbohydrates: 46g | Protein: 3g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 212mg | Potassium: 80mg | Fiber: 2g | Sugar: 33g | Vitamin A: 622IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
