Banana Cake with Chocolate Buttercream
The softest Banana Cake with a deliciously decadent Chocolate Buttercream - a perfect cake for any occasion! Everyone will love how quick and easy this recipe is.
Servings: 24 squares
Ingredients
Banana Cake
- 125 g unsalted butter room temperature
- 360 g caster sugar
- 3 very ripe bananas, mashed should make around 1½ cups
- 2 eggs
- ½ tsp vanilla extract
- 250 g plain cake flour regular plain flour is fine too
- 1 tsp bicarbonate soda
- ½ tsp cinnamon
- pinch salt
- ½ cup buttermilk
Chocolate Frosting
- 100 g melted chocolate, cooled
- 125 g unsalted butter room temp
- 200 g pure icing sugar (powdered sugar)
- 20 g cocoa
- 2 tbsp cream Preferably at room temp *see notes
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
Banana Cake
- Pre heat oven to 180° celsius and line a 23cm x 33cm pan
- In the bowl of a stand mixer, beat butter and caster sugar until light and fluffy
- Add the eggs, banana and vanilla and mix until well combined
- Sift the dry ingredients together
- With the mixer on low, add the sifted ingredients, alternating with the buttermilk, until just combined.
- Pour the mixture into a prepared rectangular cake pan. I used a 23cm x 33cm pan and sprayed it with cooking oil, then lined with baking paper.
- Bake for 25-30 mins, until a cake tester comes out clean
- Allow to cool in pan for 5 minutes, before turning out onto a cooling rack, to cool completely
Chocolate Frosting
- Using your paddle attachment in your stand mixer, beat the butter on medium speed for 2-3 minutes, until smooth and creamy
- Add the remaining ingredients, then beat on low for 20-30 seconds, slowly increasing to high. Beat for another 2-3 minutes, scraping the bowl halfway through.
- Spread over the cooled cake
Notes
If you want your chocolate buttercream to be smooth, have the cream at room temperature. If the cream is cold, it will set some of the chocolate and you'll end up with tiny chocolate chips in your frosting (which I don't mind!)