I love a banana cake. It's a great use for the overripe bananas I put in the freezer that I don't want to go to waste. If you do end up using frozen bananas here thaw first and drain off any water. I used part fresh and part frozen with fine results.
This type of powdered sugar frosting is not my favorite but it's easy and does the job. I'm, taking suggestions for new frostings in my life. I usually love a Swiss Meringue but don't always love buying that much butter!
This cake is what I ended up using for my piecaken... more to come on that later!
2 1/2 cups sugar
1 cup butter
1 cup sour cream
2 teaspoons baking soda
3 cups all-purpose flour
1 tablespoon pure vanilla extract
2 1/2 cups ripe bananas, mashed
1. Preheat the oven to 350. Grease and flour 3 9" cake pans and set aside.
2. Mash the bananas and place in a measuring cup. Cream the butter and sugar together until well mixed. Add the eggs and beat well. Mix in the sour cream. In a separate bowl, sift together the flour and baking soda. Add to creamed mixture and beat well. Add the mashed bananas and vanilla and mix well.
3. Divide evenly among the prepared cake pans. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool a few minutes and remove from pans. Cool completely before frosting.
5 cups powdered sugar
1/2 cup cocoa powder
1/2 cup butter, softened
2-4 tablespoons brewed black coffee
Sift the powdered sugar and cocoa together into a large bowl. Add the softened butter and mix on very low speed until they are incorporated. Add the coffee starting with 2 tablespoons and mix until it reaches your desired spreading consistency.
I ended up adding too much coffee and added Xanthan gum to thicken it back up. Again, I am not a fan of powdered sugar/random liquid based frostings!... help.