BANANA CAKE WITH CHOCOLATE BUTTERCREAM
Makes 1 (8-inch) cake
The iconic fl avors of banana and chocolate meet in our whimsical naked cake.
Mashed banana adds a soft tenderness to the crumb of our buttermilk cake base
while piped dollops of Chocolate Buttercream impart a boost of cocoa richness.
1 cup (220 grams) fi rmly packed dark brown sugar
1 cup (240 grams) whole buttermilk
1 cup (227 grams) mashed banana
½ cup (100 grams) granulated sugar
½ cup (112 grams) vegetable oil
2 large eggs (100 grams)
1 tablespoon (13 grams) vanilla extract
3 cups (375 grams) cake fl our
1 teaspoon (5 grams) baking soda
1 teaspoon (5 grams) baking powder
1 teaspoon (1.5 grams) kosher salt
Chocolate Buttercream (recipe follows)
Garnish: chopped chocolate
- Preheat oven to 325°F (170°C). Spray 2 (8-inch) round cake pans with
baking spray with fl our. Line bottom of pans with parchment paper. - In a large bowl, whisk together brown sugar, buttermilk, mashed banana,
granulated sugar, oil, eggs, and vanilla. - In a medium bowl, whisk together fl our, baking soda, baking powder, and
salt. Slowly add fl our mixture to brown sugar mixture, whisking just until
combined. Divide batter between prepared pans. - Bake until a wooden pick inserted in center comes out clean, 35 to
40 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool
completely on wire racks. - Level cakes, if desired. Place 1 cake layer on a serving platter. Place Chocolate
Buttercream in a piping bag fi tted with a 9⁄16-inch (about ½-inch) round piping
tip (Ateco #807). Starting from pastry edge and working toward center, pipe
tall circles (about 1¾ inches at base of circle) on cake layer. Top with remaining
cake layer. Pipe another layer of tall buttercream circles. Use any remaining
buttercream to fi ll in any holes and decorate top of cake. Garnish with chopped
chocolate, if desired. Refrigerate in an airtight container for up to 5 days.
CHOCOLATE BUTTERCREAM
Makes about 5½ cups
2 cups (454 grams) unsalted butter, softened
½ teaspoon (1.5 grams) kosher salt
5 cups (600 grams) confectioners’ sugar
1 cup (85 grams) Dutch process cocoa power
5 tablespoons (75 grams) heavy whipping cream
½ teaspoon (2 grams) vanilla extract
- In the bowl of a stand mixer fi tted with the paddle attachment, beat
butter and salt at low speed until smooth. - In a large bowl, sift together confectioners’ sugar and cocoa. Slowly add
sugar mixture, about 1 cup at a time, to butter mixture alternately with
cream, about 1 tablespoon (15 grams) at a time, beating until smooth after
each addition. Beat in vanilla. Increase mixer speed to medium, and beat
until fl uff y, 2 to 3 minutes. •