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
pin this recipe — your bananas will thank you later!
Freeze those bananas to use for later! Click the photo to see how!