Don’t forget to go through the baking tips first, CHECK IT NOW!
This is a banana and chocolate delight!. I love the combination of bananas and chocolate, and if you do, you should also try banana cupcakes with chocolate frosting. This cake is light and fluffy, and the chocolate frosting adds that extra bit! So tasty, and you’ll find yourself eating the whole lot!
Prep time: 45 mins – Cook time: 30 mins – – Total time: 1 hour 15 mins
Ingredients:
Cake
- 2 1/2 cups flour
- 1/2 cup sugar (or slightly less if you want)
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 1 tablespoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 4 ripe bananas, mashed
- 2/3 cup buttermilk
Equipment:
| Measuring cups and spoons |
| Large bowl |
| 5-6 mini bundt cake pans, buttered and floured |
| Standing or handheld electric whisk |
| Wire rack |
| Spatula Pastry brush |
See here for CHOCOLATE BUTTERCREAM FROSTING recipe.
Store bought-chocolate sauce.
How to…..
Preheat oven to 350F/176 C. Using a pastry brush, butter and flour the mini bundt pans.
Cake
In a large bowl, mix all the dry ingredients together. Set aside.
Using an electric whisk, in a large bowl cream the butter and sugars until light and fluffy.
Beat in the eggs one at a time until well combined.
Add the flour and buttermilk in two turns, alternating between the two.
Using a spatula, fold in the mashed bananas.
Pour into the mini bundt pans.
Bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean.
Remove and let the cakes cool completely.
Once cool, pipe some chocolate buttercream frosting on top. I also sprinkled some chocolate sauce.