Banana Cake with Chocolate Buttercream

The proverbial leftover bananas were staring at me to create something today and since I've done just about every combination in banana bread, I decided on cake. 

 Paired with chocolate is always a good idea, so I chose a chocolate buttercream and made this looked just like one of the old-fashioned cakes my mom would have baked for us...

...nothing fancy, just a lot of homemade goodness.

I was also thinking how our daughter, Erin loved when I made frozen bananas, then dipped them in chocolate; my teeth hurt thinking how my girls could bite into this frozen treat:-D

Banana Cake with Chocolate Buttercream
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs
2 to 3 ripe bananas, peeled and mashed
1 T vanilla extract
2 1/4 cups King Arthur all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk

Preheat oven to 350F-degrees.  Spray two 9-inch round baking pans with a baking spray.  I also wrapped Baking Strips around the pans so the top of the cake would stay flat and not "round up."

In a stand mixer, using the paddle attachment, cream the butter and sugar together.  Add the large eggs, one at a time, beating well after each one.  Scrape down the sides of the bowl, as needed, using a spatula.  Add the vanilla and mashed bananas and mix again.  Don't worry if it looks a little curdled.

Add the dry ingredients, alternatively with the buttermilk until combined, then, mix 1 minute more at medium speed.  Divide the batter between the two prepared cake pans.

Bake for 30 to 35 minutes until the cake pulls away from the sides and a wooden skewer comes out cleanly from testing in the center of the cake.

Allow to cool about 5 minutes, then invert on a waxed paper lined rack and a serving plate.

While the cake is baking, make the Chocolate Buttercream.

Chocolate Buttercream
10 oz. bittersweet chocolate chips ( about 1 3/4 cups + 1 T)
1 cup heavy cream
1/4 cup Light Karo Syrup
1/4 tsp. salt
1 1/3 cups confectioners' sugar
10 oz. unsalted butter at room temperature
2 tsp. vanilla

Using a food processor with the knife blade, place the bittersweet chocolate chips in the bowl.  In a small sauce pan, combine the heavy cream, Karo syrup and salt and bring just to a boil, stirring constantly.

 Pour the cream mixture over the bittersweet chocolate bits and allow to sit about 5 minutes.  Place the top on the bowl and pulse several times, then turn the machine to ON to completely combine.  Add the confectioners' sugar and vanilla and pulse again to combine.  Finally, while the machine is ON, drop the softened butter through the feed tube until all of it has been used.

Transfer this mixture to a medium bowl and cover with plastic wrap.  Refrigerate 1 to 1 1/2 hours while the cake layers are cooling.

The mixture resembles a ganache at this point

 Just before it's time to frost the cake, use a hand mixer to "fluff" the frosting.

 Spread about one-third of the buttercream on top of the bottom layer and smooth out to the edges.  Place the top layer on.  Spoon the remaining buttercream on top and frost the top and down the sides, using an off-set spatula.

 I did a swirl pattern, just like my mom would have done.  Just a plain cake, but oh so elegant.

I'm celebrating a gift I received yesterday from Sandy at Stitches and etc. of this beautiful bookmark wrapped in a knitted cotton cloth that I won on her blog--yes, I've been winning a lot lately!  

It absolutely is perfect for the book I'm reading and brought back a beautiful memory of making an owl costume with my daughter Kelly for her Ari's first Halloween.  I really am blessed with all the dear friends I've met blogging through Kelly's insistence that I share my stories, XOXO

Just in case you're not a chocolate buttercream fan, this cake would be lovely frosted in a cream cheese icing as well...but with the week I have ahead, CHOCOLATE is my "drug" of choice. Enjoy!