Tuesday, February 14, 2012

Chocolate Banana Cake with Fluffy Peanut Butter Frosting

 Valentine's Day just wouldn't be the same without a little chocolate in your day.  This brownie-like cake from food.com has the subtle flavor of bananas and is so rich it doesn't even need frosting, just give it a light dusting of confectioner's sugar.  In my 12 inch oven the thick, dense batter baked in 30 minutes with 12 coals around the base and 24-26 briquettes on the lid.  I found the Peanut Butter Frosting recipe on Allrecipes.com, it is undoubtedly one of the best and lightest frostings I have ever tasted.  If you don't have a chance to try the cake, save the frosting recipe because it's definitely a keeper.  Be sure to soften the butter in your microwave if you can to eliminate any lumps when you whip it with the peanut butter.  So lasso your favorite Valentine and celebrate the day with something sweet and delicious. 
Chocolate Banana Cake
3/4 cup butter or margarine, softened
1 3/4 cup sugar
2 eggs
1 1/4 cup mashed bananas
1 tsp vanilla
2 cups flour
3/4 cup cocoa
1 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
3/4 cup sour milk (put 1 Tblsp vinegar in 3/4 cup measuring cup, fill with skim milk) OR buttermilk

     Lightly oil or spray 12 inch dutch oven; line with parchment paper.
     Cream butter with sugar and eggs.
     Mix in banana and vanilla.
     Mix flour with remaining dry ingredients.
     Add flour mixture to butter mixture in 3 parts, alternating with sour milk; begin and end with flour.
     Spread batter evenly in prepared dutch oven.
     Bake at 350 degrees for 30-35 minutes or until tester inserted in center of cake comes out clean.
     Cool completely before frosting.

Fluffy Peanut Butter Frosting
1/2 cup (1 stick) butter, well softened
1 cup creamy peanut butter
3 Tblsp milk, or as needed
2 cups confectioner's sugar

     Place butter and peanut butter in medium bowl; beat with electric mixer until well combined.
     Gradually mix in the sugar and when it starts to get thick, add milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.
     Continue beating for 3 minutes until light and fluffy. 

Spread thick batter in parchment lined oven, bake at 350 degrees for 30-35 minutes

Cool completely before frosting

Light peanutty frosting is the perfect compliment to this rich, moist cake


  1. I am going to use this recipe. I am getting tired of all the cobblers at our DOG's.

  2. Hope you like the recipe Sharon, the Chocolate Sour Cream Cake on my blog is also very good and very easy too. Liddy

  3. Lid Lifter, I had to copy this one, as well as a few others LOL.
    I will be making this one, I think I will do it for the up coming DOG benefit we are having. I love peanut butter with banana.

  4. Hope you like it George, it got 5 star reviews on Food.com, your DOG benefit sounds like fun way to raise money, enjoy! Liddy

    1. I will check, but if it isn't now it will be posted on Camp-cook forum.


  5. Hi Lid,

    meanwhile I became a big fan of you and your black pot cooking.
    I gave this cake a try yesterday and it was excellent.
    But next time, I´ll take powdered sugar for the frosting. I have no idea, what confectioner´s sugar is and so I used quiet normal sugar.

    Greetings from Germany


    1. So glad you liked the cake Outlaw, sorry about the sugar misunderstanding. Yes, confectioner's sugar is powdered sugar, hope it wasn't a complete disaster. Thanks for stopping by, Liddy