This moist and flavorful banana cake is perfect for any occasion, combining the sweetness of ripe bananas with a hint of vanilla and a rich chocolate frosting.
Preheat your oven to 350°F (180°C) and grease an 8-inch square baking pan.
Greasing the pan ensures the cake doesn't stick, making it easier to remove.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Use room temperature butter for easier creaming.
Beat in the egg and vanilla extract until well combined.
Mix thoroughly to ensure the egg is fully incorporated.
Dissolve the baking soda in the milk and stir into the mixture.
Dissolving the baking soda in milk helps it distribute evenly in the batter.
Mash the bananas and fold them into the batter.
Use a fork to mash the bananas for a smoother texture.
Sift together the flour, baking powder, cinnamon, and salt, then gradually add to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cake tender.
Pour the batter into the prepared pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake for 30-40 minutes or until a skewer inserted into the center comes out clean.
Check the cake at 30 minutes to avoid overbaking.
Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Cooling the cake prevents the frosting from melting.
For the frosting, beat together the butter, cocoa powder, powdered sugar, and milk until smooth and spreadable.
Adjust the milk quantity for desired frosting consistency.
Spread the frosting evenly over the cooled cake.
Use an offset spatula for a smooth finish.
Slice and serve your delicious banana cake with chocolate frosting.
Pair with a cup of coffee or tea for a delightful treat.
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