Best 4 Banana Cake With Chocolate Frosting Recipes
**Indulge in a Culinary Delight: Banana Cake with Chocolate Frosting and More**
When it comes to classic flavor combinations, banana and chocolate reign supreme. This article presents a delectable banana cake recipe, complemented by a rich chocolate frosting, that promises to tantalize your taste buds. But that's not all; we also offer variations on this timeless treat, including a moist and fluffy banana bread, a luscious banana pudding, and delightful banana muffins. Whether you prefer a slice of classic banana cake, a comforting piece of banana bread, a creamy banana pudding, or delectable banana muffins, we have a recipe that will satisfy your sweet cravings. Embark on a culinary journey with us as we explore the world of banana and chocolate desserts, creating unforgettable moments with every bite.
BANANA CAKE WITH CHOCOLATE FROSTING
Thise cake recipe came from the cookbook that came with a mixer in the early 1950's. The frosting is just a basic 10X sugar frosting.
Provided by GrandmaIsCooking
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Cream together butter, sugar, eggs and vanilla on high speed of electric mixer for 1 1/2 minutes.
- Add buttermilk.
- Mix together flour, baking powder, baking soda and salt.
- Add flour mixture alternately with mashed banana.
- Beat only enough to blend, about 2 minutes.
- Pour battered into 2 greased and floured 9 inch round cake pans and bake in preheated 350 degree (Fahrenheit) oven for 30 to 35 minutes.
- Cool cake then prepare frosting.
- Mix together powdered sugar, cocoa and salt.
- Add gradually to butter, beating with electric mixer, adding just enough milk so that mixture is not stiff (If you add too much it will get too thin when you continue beating).
- After all ingredients are blended, mix on high speed of your mixer for 3 to 4 minutes, carefully adding small amounts of milk if too thick.
- Fill and frost cooled layers.
Nutrition Facts : Calories 373.9, Fat 12.7, SaturatedFat 7.6, Cholesterol 57.5, Sodium 276, Carbohydrate 63, Fiber 1.2, Sugar 48, Protein 3.3
BANANA CAKE WITH WHITE CHOCOLATE MACADAMIA FROSTING
Steps:
- Preheat the oven to 350 degrees F. Place 12 cupcake liners into a cupcake pan.
- In a medium bowl, cream the white sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, pudding mix and baking powder. Then add to the creamed mixture and mix well. Pour in the buttermilk and stir until the batter is smooth. Stir in the mashed banana. Pour or spoon the batter into the cupcake liners in the cupcake pan. Bake until the cake springs back to the touch, 18 to 20 minutes. Test cake doneness approximately 15 minutes into baking time. Cool.
- To assemble: Frost the cooled cupcakes with the Buttercream Frosting. Roll the cupcake tops and sides in the macadamia nuts.
- Slowly combine the butter into the confectioners' sugar, 1/2 cup at a time. After well incorporated, add white chocolate and vanilla. Whip well until light and fluffy.
BANANA CAKE WITH CHOCOLATE FROSTING
I always requested banana cake with fudge frosting for my birthday. Mom's recipe is attached to my fridge-and my heart. It's funny how many memories live on in a stained handwritten recipe card. On a more practical note: It's important to make sure the whipped cream cheese is truly at room temperature before you use it. If not, it chills the softened butter and makes for lumpy frosting. -Jeanne Ambrose, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in 3/4 cup pistachios., Transfer to two greased and floured 8-in. round baking pans. Bake 45-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Add cocoa; mix until blended. Add confectioners' sugar and vanilla; beat until creamy., Place one cake layer on a serving plate; spread top with 1 cup frosting. Top with remaining cake. Spread top and sides with 2 cups frosting. Press pistachios into sides of cake if desired., Cut a small hole in the corner of a large pastry or plastic bag; insert #127 petal pastry tip. Fill the bag with remaining frosting. Pipe concentric circles of frosting over top of cake. Refrigerate for at least 1 hour or until frosting is set.
Nutrition Facts : Calories 606 calories, Fat 28g fat (16g saturated fat), Cholesterol 111mg cholesterol, Sodium 510mg sodium, Carbohydrate 85g carbohydrate (62g sugars, Fiber 2g fiber), Protein 7g protein.
BANANA PUDDING CAKE WITH CHOCOLATE ICING
I came up with this during a late night craving for a banana and chocolate milk shake, and it was a huge hit with my family!
Provided by Ashley Ritchie
Time 1h40m
Yield 14
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a fluted tube pan (such as Bundt®).
- Mix together eggs, mashed banana, water, evaporated milk, sour cream, and oil in a large bowl. Stir in cake mix, then sugar and brown sugar, then pudding mix. Mix to thoroughly incorporate all ingredients; pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- While cake is cooling, combine butter and cream for icing in the bowl of a stand mixer fitted with the whisk attachment; beat on medium speed until combined. Increase speed to high and mix, stopping to scrape down the sides once or twice, until light and fluffy, 3 to 5 minutes.
- Mix in cocoa powder and vanilla. Add confectioners' sugar gradually on low speed until combined. Increase speed to medium and whip for 1 to 2 minutes.
- Spread icing on the cooled cake, or store in the refrigerator until cake is fully cooled.
Nutrition Facts : Calories 459.7 calories, Carbohydrate 68.2 g, Cholesterol 80.3 mg, Fat 20 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 7.9 g, Sodium 434.6 mg, Sugar 53.3 g
Tips:
- Use ripe bananas for a sweeter and more flavorful cake.
- Cream the butter and sugar together until light and fluffy for a smoother cake.
- Gradually add the eggs to the creamed mixture to prevent curdling.
- Be sure to mix the dry ingredients together before adding them to the wet ingredients to ensure even distribution.
- Do not overmix the batter, as this can result in a tough cake.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting it.
- For a richer frosting, use dark chocolate instead of semi-sweet chocolate.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Store the frosted cake in the refrigerator for up to 3 days.
Conclusion:
Banana cake with chocolate frosting is a classic dessert that is perfect for any occasion. It is moist, flavorful, and has the perfect amount of sweetness. The chocolate frosting adds a rich and decadent touch that takes this cake to the next level. With a few simple tips, you can make this cake at home and impress your friends and family. So next time you are looking for a delicious and easy dessert, give this banana cake with chocolate frosting a try. You won't be disappointed!
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