Banana Cake with Chocolate Frosting

 

When Papi (my dad) goes to the store to buy groceries there is always the same items in his basket, he can’t help it my mom has gone to spend time with my little sis in Kansas and my little brother in California. So he is kinda winging it, since it is the first time he has really been alone, without mom spoiling him with her awesome cooking. So he takes off early in the morning to the store, he doesn’t like to shop in the crowds.
Here are his items—
bananas – he loves them- he can eat about 4 a day
cereal- Frosted Flakes- loves these with bananas
gallon of milk- for that cereal
bag of roasted peanuts- to snack on while he watches baseball
cookies- midnight snack
rostessire chicken – for lunch
pan frances- to make sandwiches
eggs and corn tortillas – papi makes some mean migas
I usually hear him drive up  (remember I live next door) and he looks so independently cute, taking his bags out of the car. He sees me and yells “quieres platanos?” (want bananas?) “Sure papi,” I yell – he walks over and hands me this huge bag of bananas. “Papi keep some for yourself,” I tell him. “No compre muchas.” (I bought alot) he says. Well, I thought right away I should make him something sweet  to go along with his dinner.  I decided to make another cake from Southern Cakes, since the oatmeal cake I made earlier was wonderful. So I bring you banana cake with chocolate frosting. I took Papi a piece that evening with his dinner and before he left to work that night he called to ask if I needed more bananas. Too cute I love him!!  Enjoy!!   

Banana Cake with Chocolate Frosting
Southern Cakes
by Nancie McDermott 

Banana Cake
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3/4 cup (1 1/2 sticks) butter, softened
1 1/2 cups usgar
3 eggs lightly beaten
1 tsp vanilla extract
1/2 cup buttermilk (see note)
1 1/2 cups mashed ripe bananas 

Chocolate Frosting
1/2 cup (1stick) butter
1/3 cup cocoa
1/3 cup evaporated milk or half-and-half
4 cups sifted confectioner’s sugar
1 tsp vanilla extract 

To make the cake, heat the oven to 350 degrees. Grease and flour two 9 inch round cake pans. Combine the flour, baking soda, baking powder, and salt in a medium bowl, and stir with a fork to combine well. 

In a large bowl, combine the butter and sugar, and beat well, about 2 minutes. Add the eggs, one by one, and then the vanilla. Beat well for 2 to 3 minutes more, scraping down the bowl occasionally, until you have a smooth batter. 

Using a large spoon or spatula, stir in half the flour just until it disappears into the batter. Stir in the buttermilk, and then the remaining flour, the same way. Quickly and gently fold in the mashed bananas, and then divide the batter between the 2 cake pans. 

Bake at 350 for 25 to 30 minutes, until the cakes are golden brown, spring back when touched lightly in the center, and begin to pull away from the sides of the pans. 

Cool for 10 minutes in the pans on wire racks or folded kitchen towels. Then turn out onto wire racks or plates to coll completely, top side up. 

To make the frosting, in a medium saucepan, combine the butter, cocoa, and evaporated milk. Place over medium heat and bring to a gentle boil. Cook, stirring often, for about 5 minutes, until the cocoa dissolves into a dark, shiny essence. Remove from the heat and stir in the confectioners’ sugar and vanilla. Beat with a mixer at low speed until you have a smooth, thick frosting. 

To complete the cake, place one layer, top side down, on the cake plate or serving plate, and spread about 1 cup of frosting evenly over the top. Cover with the second layer, placed top side up. spread the frosting evenly, first over the sides and then covering the top of the cake. 

Note: if you don’t have buttermilk, stir 1 1/2 tsp of vinegar or lemon juice into 1/2 cup milk, and let stand 10 minutes. 

***My notes- I didn’t change anything, except I baked mine in a 13×9 baking pan-still came out great!!