Banana cake with chocolate buttercream from Bake from Scratch Magazine, May/Jun 2020 (page 96)

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Notes about this recipe

  • lawrencecharcuterie on February 11, 2023

    Delicious with good banana flavor. Buttercream is nice and chocolatey with a hint of salt to help balance. Here are some minor changes I made. I used frozen bananas, so drained off the liquid and reduced it by half. I estimate I had about two tablespoons and added that into the cake batter with no reduction in any other liquid. I read this tip from a King Arthur recipe, and it's the first time I've tried it. After frosting, I topped it with finely diced crystallized ginger in place of chopped chocolate.

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