Last night to use up some too-ripe-to-eat-for-breakfast bananas, I made one layer of banana cake, with chocolate frosting, all based on a recipe from Smitten Kitchen, that was also inspired by overripe bananas. I link to her, and read her often, but I had never used one of her recipes. This one for banana cake, in two sizes, includes a vanilla and chocolate buttercream frosting recipe (leaving some vanilla to make a monkey face, that I did not do), where you mix up the frosting in the food processor. I had never thought to do that – duh – it makes incredibly smooth and creamy frosting, incredibly fast. The cake was really nice, too – a pretty perfectly shaped, straight-sided and flat-topped, one layer, cake. I made half the 2-layer cake recipe, and 1/4 of the smaller batch frosting – and no monkey face, cute as it was! I had to wait until the morning to shoot it, for the light, because I left my tripod at School Woods after brunch last Sunday. Oh, and also, who knew she was another Deb? I always thought of her as Smitten.
Perfect Chocolate Frosting on 1-layer banana cake
Perfect Chocolate Frosting on 1-layer banana cake
Perfect Chocolate Frosting on 1-layer banana cake
