For the last two weeks we’ve been playing which family member is sick today. It all started out with some croup, a stomach bug, sinus cold and now back to vomit. Delightful! This weekend I’m opening all the windows and bringing out the lysol wipes.
My cold is just starting to break again so I’m hoping to be able to fully taste this cake I’ve made.
One bowl wonder, that’s what the banana cake with chocolate frosting is. Technically two bowls if you count the frosting but the cake itself comes together so easily I didn’t even bother with the stand mixer. I also measured the bananas this time. I used two over ripe bananas from the freezer, thawed and mashed measured 3/4 cup.
The frosting is one I use often. It’s on this chocolate cream cake and is so easy! There’s no melting any chocolate with this one, just some cocoa powder, hot water, butter and powdered sugar. I used a 1M tip to pipe some roses all over. I find it’s easy than a crumb coat and flat surface. Plus you get more frosting this way! Not a bad thing.
- 2 over ripe bananas, mashed is ¾ cup.
- ¾ cup sugar
- 1 egg
- ½ cup unsweetened apple sauce
- ¼ cup vegetable oil
- ½ tsp vanilla extract
- 1¼ cup flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ⅔ cup unsweetened cocoa powder
- 7 tbsp hot water
- ½ cup butter, softened
- 4 cups powdered sugar
- Preheat the oven to 350 degrees and coat an 8 inch baking pan with cooking spray
- Mash the bananas with the sugar and mix until smooth. Mix in the egg, oil and apple sauce and vanilla. Add the dry ingredients until just combined. Spread evenly in the pan and bake for 30 minutes. Cool completely before frosting.
- Make the chocolate frosting by placing the cocoa powder in a large mixing bowl and pour in the hot water. Stir together until combined and smooth.
- Add the butter and blend with a mixer on low speed until the mixture is well combined.
- Add the powdered sugar one cup at a time and beat with the mixer on low speed until the sugar is incorporated.
- Increase the speed to medium until the frosting is light and fluffy. Spread on top of the cake or pipe with desired tip.
Hi.
I love this recipe. I made a small variation of doing 50:50 for flour and oats. Awesome outcome.
Thanks for sharing the recipe.
Cheers. Taruna.
I’ve got to try the oats next time, thanks!
Hello –
Is there anything you can use instead of applesauce in this recipe?
Cheers!
Brooke
I use applesauce as a substitute for oil and butter. You could use either of those.
Will this recipe make a 9×13 pan?
Hi Sam, this recipe only makes an 8 inch cake. You would have to double the recipe and adjust the cook time in order for it to fit in a 9×13