hope you all had a great valentine's day & long weekend (even though it was thirty below zero in toronto)! why don't we kick off this short work week with a cake? there is an article, including the recipe for this banana chocolate cake over on pure green magazine! you can check it out here.


for the banana cake:

  • 5 very (very) ripe organic bananas, mashed
  • ½ cup organic unsalted butter, melted
  • ½ cup oil
  • 2.5 cups raw sugar
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons baking soda
  • ¼ teaspoon sea salt
  • 3 cups all purpose flour, sifted
  • ½ teaspoon freshly grated nutmeg (optional)

for the chocolate frosting:

  • 1 cup unsalted butter, room temperature
  • ½ cup organic unsweetened cocoa powder
  • 3 cups powdered cane sugar, or to taste (can substitute equal parts regular powdered sugar)
  • 1 teaspoon pure vanilla extract


for the banana cake:

• preheat oven to 325 degrees. • on a large mixing bowl beat mashed bananas, butter, oil, sugar, eggs & vanilla until light & fluffy. • sift in baking soda, salt, flour & nutmeg. Stir until lump free. • evenly distribute batter between two greased 8 or 9-inch cake pans. • bake for 25 minutes or until a toothpick can be inserted clean. • let cool to room temperature before removing from pans & frosting.

for the chocolate frosting:

  • in a stand mixer with the paddle attachment beat butter, cocoa powder, sugar & vanilla fluffy. about 5-8 minutes.
  • frost cake as desired.

note: it is important to use very ripe bananas in this recipe. it will add a natural sweetness & a moist texture.

like what you see? get it here. speckled plates | speckled bowl | cake stand