Light, airy, banana cake topped with creamy chocolate buttercream
Servings 12servings
Prep Time 25 minutesmins
Cook Time 30 minutesmins
Total Time 50 minutesmins
Equipment
8"x8" pan
Ingredients
For the Cake:
1 1/4cupAll-purpose flour
1tspBaking powder
1tspBaking soda
1/4tspSalt
1/2cupCanola oil or vegetable oil
1cupGranulated sugar
2Eggs, room temperature
1tbspVanilla extract
1/4cupMilk, can substitute a non-dairy milk like Almond milk
2large Ripe bananas, mashed
For the Chocolate Buttercream:
1 cupUnsalted butter, softened
3/4cupUnsweetened cocoa powder
3cupsPowdered sugar, sifted
1/2tspSalt
1tbspVanilla extract
6tbspHeavy cream
Instructions
For the Cake:
Preheat oven to 350 degrees F. Grease and line a 8"x8" baking pan, set aside.
In a medium mixing bowl whisk together the flour, baking soda, baking powder, and salt, combine and set aside.
In a large mixing bowl whisk together the oil, sugar, eggs and vanilla extract until smooth. Gently whisk in the milk. Fold in the mashed banana. Add the dry ingredients into the wet, mix gently until smooth. Careful not to overmix. Transfer the batter into the prepared baking pan.
Bake in a preheated oven for 25-30 minutes or until a toothpick inserted comes out clean. Allow to cool completely before frosting.
For the Buttercream:
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, beat the butter until light and fluffy, 4-5 minutes.
Add about half of the powdered sugar and the cocoa powder, beat on low until fully incorporated. Add in the remaining powdered sugar, vanilla extract, and salt. Beat on low speed again just until the powdered sugar is incorporated.
Scrape down the sides of the bowl, add in the heavy cream and mix on low again until smooth. If the frosting is to thick, thin with extra cream, if it is to thin, add extra powdered sugar. Spread the buttercream over the cooled banana cake.