Cake 27: Banana Cake with Chocolate Buttercream Frosting

My Grandma Cochran asked if I had a recipe for a cake using bananas and chocolate, and all I had was my recipe for chocolate chip banana bread, so it inspired me to make this two-layer banana cake with chocolate buttercream frosting! (Which is also an excuse to practice cake decorating skills from the cake decorating class I took.) I put about 20% of the batter into a jar to make a jar cake to send my husband in Afghanistan.

Banana Cake Recipe Ingredients

  • 4 to 5 ripe bananas, mashed
  • 2 teaspoons lemon juice
  • 3 cups sifted flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened at room temperature
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups buttermilk

Banana Cake Recipe Directions

Preheat oven to 300 degrees. Prepare two 9″ round baking pans. In one bowl, mash the ripe bananas and lemon juice together. In a separate bowl, sift together the flour, baking soda and salt. In your kitchen mixer, cream together the butter and sugar until the mixture was light and fluffy. Beat in the eggs one at a time and then add the vanilla. Alternate adding the dry ingredients mixture and the buttermilk a bit at a time, starting and finishing with dry ingredients. Add the mashed banana goop and beat just until mixed in. Pour the banana cake batter into the prepared cake pans, and bake four about 45 minutes, or until your cake tester inserted in the center comes out clean. ¬†Cool the cakes completely. I’ve heard about popping this cake in the freezer while you prepare the chocolate buttercream frosting. I tried it out and thought it really helped the icing process.

Chocolate Buttercream Frosting Recipe Ingredients

  • 8 ounces of semi-sweet or bittersweet chocolate, chopped
  • 3/4 cup butter, softened at room temperature
  • 3 cups sifted powdered sugar
  • 1/2 cup milk
  • 1.5 teaspoon vanilla extract

Chocolate Buttercream Frosting Recipe Directions

In a stainless bowl over a saucepan with simmering water (creating a double boiler) melt the chocolate, stirring constantly so it doesn’t scald or burn, until it’s smooth. Remove from heat and cool for about 15 minutes. In your kitchen mixer, beat the softened butter until creamy. Alternate adding the powdered sugar and milk in small parts, starting and finishing with the powdered sugar. Fold in the melted chocolate and vanilla extract, and mix until smooth. I recommend working with the chocolate buttercream pretty quickly so it doesn’t cool on the cake and get difficult to work with. Garnish with whatever seems tasty – banana chips, chocolate chips or chocolate curls, I used some walnuts since I had them handy.

Cake 20: Apple Cinnamon Cake

It’s icy outside. I don’t want to drive. I’m using whatever I have in my house. My mom gave me a handful of apples when I was there last weekend. That’ll work! This simple little cake recipe centers around these three big apples. I present to you, apple cinnamon cake. This apple cinnamon cake is incredibly easy to make and the batter is so delicious it might not make it to the oven.

(I apologize for the poor quality and quantity of photos – I left my camera in Kansas City and am forced to use my cell phone. Next time I bake it I’ll take better pics and fix it.)

Apple Cake Recipe Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/3 cups vegetable or canola oil
  • 2 cups sugar
  • 3 eggs
  • 3 apples, cored, sliced – about 3 cups
  • 1 teaspoon vanilla extract

Apple Cake Recipe Directions

Preheat your oven to 350 degrees and prepare a round bundt pan. (Though I used a 9″ round cake pan and a jar which I’ll explain below.) Sift together the flour, cinnamon, baking soda and salt in a large bowl.¬† In a mixer – I used my KitchenAid with the paddle attachment – beat together the vegetable oil, sugar and eggs on high until it’s well-blended. Turn your mixer down to medium and mix in the dry ingredients just until blended. Mix in the sliced apples and vanilla. Pour the batter into your pan, bake for an hour and a quarter to an hour and a half. (75 to 90 minutes or so), or until your cake tester comes out clean and dry when you insert it in the middle. Cool it slightly while in the pan on the rack, then after 15 minutes or so, turn it out of the pan to cool the rest of the way.

Side Note: Normally I’d use a round bundt pan but this time I poured a large mason jar about 1/2 full of batter and the rest of the batter in a 9″ round cake pan, and baked them at the same time so I can send a jar cake to my husband in Afghanistan. Here is a tutorial on how to bake jar cakes to send to soldiers overseas.

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