Delicious chocolate banana cake


1 cup granulated sugar

1 cup mashed bananas (about 2-3 ripe bananas)

1/2 cup unsalted butter, softened

1 teaspoon vanilla extract

2 large eggs

1 and 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 cup buttermilk (or milk with 1/2 tablespoon vinegar)

1/2 teaspoon salt

For the Frosting

1/4 cup unsweetened cocoa powder

1/2 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

1/4 cup heavy cream

Pinch of salt


Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 9×9 inch square baking pan.

In a large bowl, beat together the mashed bananas, sugar, and softened butter until smooth.

Add the eggs and vanilla extract, and mix until well combined.

In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the banana mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined after each addition.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

For the Frosting:

In a medium bowl, beat the softened butter until creamy.

Add the cocoa powder and mix until well combined.

Gradually add the powdered sugar, one cup at a time, mixing well after each addition.

Add the heavy cream, vanilla extract, and a pinch of salt. Beat the frosting until light and fluffy, about 2-3 minutes.

Once the cake is completely cool, spread the frosting evenly over the top.


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