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.
ingredients:
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
directions:
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