Chocolate Banana Cake
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 cup ripe bananas, mashed
1/2 teaspoon vanilla
1 3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon fresh grated nutmeg
1/2 cup butter milk
Preheat oven to 350°F. Butter and flour 2 round cake pans. Line with parchment paper. Set aside.
In the bowl of an electric mixer, cream the butter and sugars until light and fluffy. Add eggs one at a time, mixing after each addition. Add bananas and vanilla. Mix for one minute on medium speed.
In a separate bowl, sift flour, salt, baking soda,baking powder and nutmeg together. With mixer on low, pour one third of sifted flour mixture into mixing bowl of batter followed by 1/3 of the butter milk. Add remaining flour mixture and buttermilk in thirds, mixing after each addition, until all ingredients are incorporated together.
Pour batter into prepared cake pans. Bake until a cake tester comes out clean, about 25 minutes. Let cool for 5 minutes in the pan. Invert onto a wire rack and let completely cool. While cooling, make the frosting.
10 ounces bittersweet chocolate
3 sticks (1 ½ cups) 1 unsalted butter, softened
1 pound pound box of confectioners sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
Over a double boiler, melt the chocolate. Let cool until is warm to the touch.
In a mixing bowl, beat the butter until it is light and fluffy. Continue beating while gradually adding the sugar. Add salt and vanilla, mix until incorporated.
On low speed, add cooled melted chocolate Mix on medium until incorporated. Spread frosting onto cooled banana cake.
Images © Taylor Mathis Photography
Recipe © Sally James