A delightful twist on the classic banana cake, enhanced with rich chocolate flavor and a moist texture.
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
Greasing the pans ensures the cake doesn't stick, making it easier to remove after baking.
In a mixing bowl, cream the butter and sugar together until light and fluffy.
Creaming incorporates air into the mixture, resulting in a lighter cake texture.
Beat in the eggs one at a time, then mix in the mashed bananas and vanilla extract.
Adding eggs one at a time ensures they are fully incorporated into the batter.
In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Sifting the dry ingredients helps to evenly distribute the cocoa powder and leavening agents.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
Alternating prevents the batter from becoming too dense and ensures even mixing.
Divide the batter evenly between the prepared pans and smooth the tops.
Smoothing the tops ensures even baking and a uniform appearance.
Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Checking with a toothpick ensures the cake is fully baked without overcooking.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the cake from becoming soggy.
To make the frosting, beat the powdered sugar, butter, cocoa powder, vanilla extract, and milk together until smooth and creamy.
Adjust the consistency of the frosting by adding more milk or powdered sugar as needed.
Spread the frosting generously over the cooled cakes, stacking them to create a layered cake.
Using an offset spatula makes spreading the frosting easier and more precise.
Slice and serve your delicious chocolate banana cake. Enjoy!
Serve with a dollop of whipped cream or a scoop of ice cream for an extra treat.
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