Banana Cake with Chocolate Malted FrostingCourse: DessertCuisine: AmericanDifficulty: Easy
I am a huge fan of King Arthur products and their cookbooks. This came across my email and to change up Mama Bread (banana bread) I decided to try it. I made it and my kids came home from school and googled it up. The flavors are so good with the chocolate and the banana. The added chocolate malt to the frosting adds so much richness. My daughter said I should have crushed Whoppers and decorated with them. Next time and when I make this to give someone I think I will take my daughter’s advice. It is an easy cake to make for a playdate or to make for a friend. It is a perfect afternoon treat with a cup of coffee.
8 Tablespoons unsalted butter, melted and cooled
2/3 cup packed brown sugar
2 teaspoons vanilla
2 lg eggs
1/4 cup buttermilk
1 cup mashed very rip bananas, about 2-3 bananas
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups + 2 Tablespoons flour
4 Tablespoons unsalted butter, room temperature
4 oz room temperature cream cheese
1 1/2 teaspoons vanilla
1/4 teaspoon salt
1 1/3 cups powdered sugar
1/4 cup Dutch process cocoa
1/4 cup malted milk powder
- Preheat oven to 350. Grease an 8 inch square pan with nonstick spray. Line the pan with parchment both directions so it acts like a sling.
- In a lg bowl, beat together the butter, brown sugar and vanilla for 30 seconds.
- Beat in the eggs than the buttermilk, then the mashed bananas.
- Beat in baking soda then the salt
- Using a flexible spatula, gently fold in the flour. Stirring until no more flour shows but do not over mix. Scrape into prepared pan.
- Bake for 25-30 minutes, rotating the pan at the halfway point. Bake until a toothpick inserted into the middle comes out with a few crumbs on it.
- Remove from oven and allow to cool in pan for 20 minutes. Run a knife around the edges before removing the cake from the pan.Let cool before frosting.
- In a bowl of a stand mixer fitted with the flat beater, beat butter and cream cheese on medium low speed until combined.
- Beat in the vanilla and salt, then gradually still in the powdered sugar.
- Stir in the cocoa powder followed by the malt powder. Beat on medium speed for 30 seconds.
- Generously frost the top of the cake and garnish with crushed malt balls.
- Store covered in the refrigerator for up to 3 days.