Dark Chocolate Covered Banana Cake

Oh hell yes. I made a cake, bitches! I haven’t made a layer cake in SO long! I woke up Saturday morning, late because my son’s basketball team had a bye (can I get an amen?) and I looked that same kid in the eye and said “I wanna make a cake”. Of course he was hip to the idea… the day went on and I laid around. Finally, since it was no longer raining, I decided that I had no excuse to stay cuddled on the couch. I dragged ass to the shower hoping that it would revive me. It really didn’t. I went back to the couch and cuddled with the young son… another excuse! Eventually, he went to play and there I was… sitting. So, I did what any self respecting mother would do and I made a cocktail. Hey, it’s three o’clock somewhere! Oddly enough, that beverage (recipe coming soon!) was just the kick in the pants I needed! Scanning my fridge/freezer/pantry for ingredients, my gaze landed on the black bananas in my freezer. Banana Cake! Mmmm… and cream cheese frosting. Doh! No cream cheese! But wait… dark chocolate cocoa powder. Game. On.

You will need the following: 

  • 1⅓ cup mashed bananas
  • the juice of half a lemon
  • 1½ cups half n half
  • 3 cups all purpose flour
  • ½ tablespoon baking soda
  • ¼ teaspoon salt
  • ⅔ cup butter, softened
  • 1 cup white sugar
  • ½ cup brown sugar
  • 3 large eggs, room temp
  • 1 teaspoon vanilla


  1. Preheat oven to 350 degrees. Line the bottoms of three 8″ round pans 
  2. Mix together mashed banana with  lemon juice, set aside. 
  3. Beat  butter and sugars until combined. Add in eggs and vanilla, stir.
  4. Combine flour, baking soda and salt in a medium bowl. 
  5. Alternate adding flour mixture and half n half to egg mixture stirring just until combined.
  6. Fold in bananas. Pour into prepared pans. (Pay no attention to the dirty oven!)
  7. Put into the oven and reduce heat to 300 degrees. Bake 35-30 minutes or just until toothpick inserted in center comes out clean.
  8. Remove from oven and cool completely before frosting. 


  1. In the bowl of a stand mixer, combine 4 cups powdered sugar, 3/4 cup dark chocolate cocoa powder and a pinch of salt. 
  2. Add two sticks of room temp butter and vanilla. Beat on low speed until it starts to combine. 
  3. Add milk 1 tablespoon at a time until desired consistency is reached. 

Once baked, allow the cakes to cool for about five minutes in the pan. Run a knife around the edge and release the cakes by inverting the pan over your hand. Let cool completely on a rack before frosting! If you are gluten intolerant, you can use this link from my friend Jane at The Heritage Cook to convert, it’s pretty simple! Gluten Free Conversion

Bon appetit, Bitches! Swearing Mom out.

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