Chocolate Banana Cake with Rum Cream Cheese Frosting
Banana, chocolate and rum—three little ingredients that work so incredibly well together. In this dessert, custom-made for chocoholics living the island life, high-quality cocoa powder is key.
Britt Kurent
Ingredients
| 2 cups sugar | cup buttermilk or milk | |
| 1 cups all-purpose flour | cup canola, vegetable or safflower oil | |
| cup Dutch-processed cocoa powder | 1 teaspoons vanilla extract | |
| 1 teaspoons baking powder | cup unsalted butter, softened, for the frosting | |
| 1 teaspoons baking soda | 8 ounces cream cheese, softened, for the frosting | |
| teaspoon salt | 1 teaspoon vanilla extract, for the frosting | |
| 2 large eggs | 1 tablespoon rum or teaspoon rum extract, for the frosting | |
| 1 cup mashed ripe bananas (approximately 2 medium sized) | 3 cups powdered sugar, for the frosting | |
| 1 cup warm water | 1-2 bananas, cut into 1/3-inch slices, for garnish |
directions
Prep:
20 min
Total:
More than 60 min
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1
Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan and set aside. If desired, line pan with parchment paper to make cake removal even easier.
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2
In large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
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3
In another bowl or stand-up mixer, combine eggs, bananas, water, milk, oil and vanilla. Beat until fully combined.
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4
In several additions, add the dry ingredients to the wet ingredients until fully combined.
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5
Pour the batter into the prepared cake pan and bake for approximately 35 to 40 minutes, or until a toothpick or cake tester comes out clean. Let cake cool.
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6
Combine all of the frosting ingredients in a mixer on medium speed until combined and smooth.
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7
Cut cake into 1 1/2-inch squares and place one slice of banana on each.
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8
Place frosting in piping bag or any size Ziploc bag and cut the tip off. Pipe a small dollop of frosting onto each banana slice and serve.
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