The chocolate frosting recipe made enough to frost 2 whole cakes. So I am not including that recipe. Next time I will use another chocolate frosting recipe. Maybe a milk chocolate one.
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
2 sticks of butter, unsalted - room temperature
1 3/4 cups granulated sugar
3 medium - very ripe peeled bananas
2 teaspoons vanilla extract
4 large eggs
1/2 cup buttermilk (I use powdered buttermilk)
3/4 cup toasted chopped walnuts - OPTIONAL
1. Position an oven rack on the middle rung. Heat the oven to 350 degrees. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, mix flour, baking powder, salt and baking soda until blended with a whisk.
3. In a large bowl, beat butter with a mixer on medium-high until smooth. Add the sugar and beat until well combined. Add the bananas and vanilla and beat until well blended and only small bits of banana remain. Add eggs 2 at a time, beating well after each. The mixture will look lumpy but it will come together. Add half the flour mixture on low until just blended. Add the buttermilk until just blended. Then add remaining flour and mix until just blended. Stir in walnuts, if using.
4. Evenly divide into the 2 pans. Bake until tops are brown and a toothpick or cake tester come out clean about 30 minutes. Transfer pans to racks and let cool 15 minutes. Run a knife around the edges to loose the cake from the pan. Invert the layers onto racks and remove pans. Let cool completely.
5. Brush the loose crumbs from the cooled cake. Place the bottom cake upside down. Frost first layer of cake. Add second cake and frost top and sides. Cake can be served at room temperature but also in my opinion good cold.
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