Today I’m celebrating two events with this recipe for Banana Cake with Chocolate Buttercream Frosting! The first is a very, very, very belated birthday to my aunt Sue. I’m always looking for a reason to bake and decorate a cake, with birthdays being an obvious excuse. My family is generally happy with a cake, but how much cake can you honestly eat in a month? Wait, don’t answer that.
With this cake, I’m also celebrating The Yummy Bits’ Facebook page reaching 300 fans! I’m so happy to see friends, family, and even complete strangers jumping to support the blog. Each one of you helped me reach this accomplishment, and I sincerely thank you all for it.
I’m already looking ahead to 500 Facebook fans, and even 1000! It may be a while, but I’m willing to wait. If you haven’t already, be sure to “Like” The Yummy Bits on Facebook, and tell anyone you know who might like to discover new recipe ideas! Also, don’t forget about The Yummy Bits Newsletter, another great recipe discovery tool.
For those of you who would like to celebrate with me by baking this delicious cake, keep reading! This cake is actually very similar to banana bread, but not quite as dense. …and of course it is frosted! Speaking of frosting, I’ll be teaching a few classes this Fall on cake decorating, which I may extend to the blog. If you’re interested in learning how to decorate a cake, keep watching for more information.
This recipe was originally published by Martha Stewart Living in 1993! I was just three at the time! No matter the age, this cake is still a winner with a resemblance to banana bread.
- 8 tablespoons butter, room temperature, plus more for pans
- 1 1/2 cups sugar
- 2 1/4 cups all purpose flour, plus more for pans
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs, separated
- 2 to 3 ripe bananas, enough to make 1 cup mashed
- 1/2 cup buttermilk
- 1 teaspoon pure vanilla extract
- In a stand mixer, beat the softened butter and sugar with the paddle attachment until thoroughly mixed (creamed), about five minutes.
- In a bowl, sift together the flour, baking soda, baking powder, and salt.
- In a separate bowl, combine the mashed bananas, buttermilk, and vanilla.
- Add the egg yolks to the creamed butter and sugar one at a time, until combined.
- Alternate pouring in the flour mixture and buttermilk mixture, starting and ending with the flour mixture.
- Transfer the batter to another, large bowl, and thoroughly clean and dry the mixing bowl. Using the whisk attachment and dry mixing bowl, whip the egg whites to stiff peaks. Gently fold into the cake batter.
- Grease two, 8 inch cake pans, and line with a dusting of flour to prevent the cake from sticking. Divide the batter among these two pans.
- Bake at 350°F for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool thoroughly before frosting.
- 4 sticks butter, softened
- 6-8 cups confectionary sugar
- 1 cup cocoa powder
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 8-12 tablespoons heavy cream
- In a stand mixer, beat the butter with the paddle attachment until whipped.
- On the lowest setting, carefully pour in the powdered sugar in increments to avoid making a mess. After completely incorporated, add the cocoa powder.
- Add the salt, vanilla, and heavy cream. Beat until fully incorporated, scraping down the sides.