Rich, moist chocolate banana cake with my favorite sour cream chocolate frosting.
Look over at your kitchen counter, do have any ripe bananas there? Are they just getting a little browner every day? They are begging you … yes, begging you to be transformed.
They want to be re-purposed into something magnificent and chocolaty — maybe even sprinkled with some mini chocolate chips for the finishing touch.
They want to hear you say “Mmmmmm…..” when you take a bite. See a smile cross your face.
Don’t you want that for your ripe bananas?
This cake is a must bake. Trust me.
I saw this recipe pass through my facebook newsfeed a couple of weeks ago. I was drawn in by the dense chocolate cake, and the mountain of chocolate frosting. Inside Bru Crew Life shared her recipe for this cake and topped it with Nutella frosting and chocolate curls. I knew I had to make it.
I will let you in on a little secret though — I am one of the few people in this world who doesn’t like Nutella. So when I envisioned my bananas being transformed into something luscious like this cake, I knew just the frosting I was putting on it. I have a recipe for Sauerkraut Chocolate Cake on my blog, that is to.die.for. I know, I know, I can already hear you groaning — people, don’t knock it till you’ve tried it. I love the frosting on it – and I knew that was what would be topping my delicious banana cake.
For the Cake:
- 1/2 cup butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 cups flour
- 1/4 cup dark cocoa powder
- 1 1/2 cups smashed ripe banana, (about 3)
For the Frosting:
- 12 oz. semi-sweet chocolate chips or squares
- 8 Tablespoons. butter
- 1 cup sour cream
- 2 teaspoons vanilla
- ½ teaspoon salt
- 5 cups confectioners sugar
For the Cake: Preheat oven to 350 degrees. Grease a 9x13 baking dish. Cream together butter and sugars until smooth. Add eggs, one at a time, beating after each, add vanilla and beat until creamy. Whisk together in a separate bowl the flour, cocoa powder, baking soda, cinnamon and salt. Slowly incorporate mixture into the wet ingredients. Combine well and pour into prepared baking dish. Bake for 30 minutes or until toothpick inserted in center comes out clean. Cool completely.
For the Frosting: Melt the chocolate with butter on low heat until smooth. Remove from heat and pour into mixer. Blend in the sour cream, vanilla and salt. Gradually add the sugar until it is your desired spreading consistency. Whip until smooth. NOTE: This recipe makes a very generous amount of frosting. I like to have a thick layer on my cakes. If you don't want a thick frosting layer, simply cut the recipe in half.
Amount Per Serving: Calories: 700 Total Fat: 29g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 83mg Sodium: 517mg Carbohydrates: 111g Fiber: 3g Sugar: 88g Protein: 6g
pin this recipe — your bananas will thank you later!
Freeze those bananas to use for later! Click the photo to see how!