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

Chocolate Banana Cake with Rum Cream Cheese Frosting

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    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


    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.

    • 2

      In large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt.

    • 3

      In another bowl or stand-up mixer, combine eggs, bananas, water, milk, oil and vanilla. Beat until fully combined.

    • 4

      In several additions, add the dry ingredients to the wet ingredients until fully combined.

    • 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.

    • 6

      Combine all of the frosting ingredients in a mixer on medium speed until combined and smooth.

    • 7

      Cut cake into 1 1/2-inch squares and place one slice of banana on each.

    • 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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