Скачать или смотреть Banana Cake with Chocolate Frosting (Easy Recipe!)

Banana bread lovers have to try this banana cake with oil! This banana cake is covered in my favorite chocolate frosting, and you don’t even need a mixer to make the cake. Plus, you can easily make it dairy-free so it’s perfect for those with food allergies!

RECIPE (Printable with Notes and Tips): https://thecookiedoughdiaries.com/eas...

INGREDIENTS
Banana Cake
½ cup (106 ml) neutral oil (like sunflower, canola, or grapeseed)
2 eggs
2 cup (465 g) ripe mashed bananas (3-4 ripe bananas)
2 teaspoons vanilla extract
¾ cup (150 g) granulated white sugar
1 teaspoon baking soda
½ teaspoon salt
2 cup (250 g) all-purpose flour

Chocolate Frosting (optional)
1 cup butter, softened (regular or dairy free)
¾ cup (65 g) cocoa powder
2-2½ cup (240 g) icing sugar
½ teaspoon vanilla extract
1 Tablespoons milk, if needed (regular or dairy free)

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INSTRUCTIONS
Banana Cake with Oil
1. Preheat oven to 350°F. Grease a 9x13 pan or line it with parchment paper.
2. In a large bowl, add oil, eggs, and vanilla. Whisk in the white sugar.
3. Mash the bananas with a fork to remove large clumps. Mix it in with the other liquid ingredients.
4. Add in the flour, salt, and baking soda.
5. Pour the batter into the pan and smooth it out evenly.
6. Bake for 17-23 minutes or until a toothpick inserted in the middle comes out clean. Let the cake cool completely before frosting.

Chocolate Buttercream Frosting
1. Make the buttercream. In the bowl of a standing mixer or handheld mixer, beat butter, vanilla extract, and cocoa powder until smooth.
2. Slowly add in ¼ cup of powdered sugar at a time until it reaches your desired consistency.
3. If the buttercream is too thick, you can add ½ tablespoon of milk in at a time, thinning it out as much as you'd like. If buttercream is too thin, add in more powdered sugar ¼ cup at a time.
4. Once the cake has cooled completely, frost and enjoy!

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