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.
|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|
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.
In large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
In another bowl or stand-up mixer, combine eggs, bananas, water, milk, oil and vanilla. Beat until fully combined.
In several additions, add the dry ingredients to the wet ingredients until fully combined.
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.
Combine all of the frosting ingredients in a mixer on medium speed until combined and smooth.
Cut cake into 1 1/2-inch squares and place one slice of banana on each.
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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