2/3 cup (150 ml) milk with 1 tablespoon (15 ml) vinegar and set aside. Or you can use buttermilk, rather than souring milk yourself.
3/4 cup (175 ml) butter
One and 2/3 cups (400 ml) sugar
One and 1/4 cups (300 ml) pureed bananas
1 teaspoon (5ml) vanilla
2 cups (500 ml) flour
1/2 cup (125 ml) cocoa (can use 3/4 cup (175 ml) if you like strong chocolate)
One and 1/2 teaspoons (7ml) baking powder
1 teaspoon (5 ml) baking soda
3/4 teaspoon (3 ml) salt
Add dry ingredients to creamed mixture alternately with soured milk. Divide batter between two greased and floured 9-inch round layer cake pans. Bake at 350 degrees F. (180 degrees C.) for 40 to 45 minutes. Cool 10 minutes in pans before turning out onto wire racks. Cool completely before frosting. Makes one layer cake.
Cupcakes: Makes approximately 38 medium cupcakes. Bake 15 minutes at 350 F. (180 C.) They freeze well, by the way.
Cocoa Banana Frosting
1/4 (50 ml) cup melted butter
1/4 (50 ml) cup cocoa (or 1/2 cup if you prefer strong chocolate)
1/4 cup (50 ml) pureed banana
2 tablespoons (30 ml) milk
1/2 teaspoon (2 ml) vanilla extract
3 cups (750 ml) sifted icing sugar (but may need more for right consistency)
Blend until smooth.
** If you don’t want to fuss around with making frosting, store bought chocolate or vanilla is fine. But that’s actually just being lazy, isn’t it? 🙂