Another day, another chance to grab the box of extra-dark cocoa powder from the pantry. In fact, I have completely made the switch to dark cocoa powder when it comes to chocolate frostings.
Oh, I’m sorry, did you come here for cake too? We should really talk about this banana cake. A friend recently gushed to me about her mom’s banana cake with chocolate frosting. And it got me thinking: Can banana cake really be that much different than banana bread? The answer is maybe it can, but it’s also okay to not stray too far either. Banana bread is soft, tender, and delicious. And banana cake is also all of those things, but with a dark chocolate peanut butter frosting. You feel me? —DessertForTwo
2 generous servings
For the cake:
large ripe banana
neutral oil (or coconut oil)
fine sea salt
For the frosting:
1 1/2 tablespoons
unsalted butter, at room temperature
1 1/2 tablespoons
dark cocoa powder
A few splashes of milk, as needed
In This Recipe
Preheat the oven to 375° F and line a 9- by 5-inch bread loaf pan with parchment paper. (I use parchment paper to line all of the pan, with some extra paper on the edges to use as handles to lift out the dessert.)
In a medium-size bowl, smash the banana very well until almost no lumps remain.
Next, stir in the sugar, egg, oil, and vanilla extract. Stir very well until blended. Add the sour cream and stir until evenly incorporated.
In a separate small bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder. Add the dry ingredients to the bowl of wet ingredients and stir until combined.
Pour the batter into the loaf pan and bake for 28 to 32 minutes, or until a toothpick comes out mostly clean, with a few moist crumbs clinging to it. Let the cake cool on a wire rack
Meanwhile, beat together all of the frosting ingredients until light and fluffy, adding milk as needed to make a smooth, spreadable consistency.
Frost the cake with the chocolate peanut butter frosting and serve sliced in half, for two large pieces of banana cake.