Author Notes: This recipe is from my book Sweet and Simple: Dessert for Two(Countryman Press 2017).
Another day, another chance to grab the box of extra-dark cocoa powder (…more) —DessertForTwo
Makes 2 generous servings
- 1large ripe banana
- 6tablespoons granulated sugar
- 1large egg
- 2tablespoons neutral oil (or coconut oil)
- 3/4teaspoon vanilla extract
- 1/4cup sour cream
- 3/4cup all-purpose flour
- 1/4teaspoon cinnamon
- 1/8teaspoon fine sea salt
- 1/4teaspoon baking soda
- 1/2teaspoon baking powder
- 1 1/2tablespoons unsalted butter, at room temperature
- 2tablespoons peanut butter
- 1 1/2tablespoons dark cocoa powder
- 1cup confectioners’ sugar
- 1/2teaspoon vanilla extract
- A few splashes of milk, as needed
- Preheat the oven to 375° F and line a 9- by 5-inch bread loaf pan with parchment paper. (I use parchment paper to line all of the pan, with some extra paper on the edges to use as handles to lift out the dessert.)
- In a medium-size bowl, smash the banana very well until almost no lumps remain.
- Next, stir in the sugar, egg, oil, and vanilla extract. Stir very well until blended. Add the sour cream and stir until evenly incorporated.
- In a separate small bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder. Add the dry ingredients to the bowl of wet ingredients and stir until combined.
- Pour the batter into the loaf pan and bake for 28 to 32 minutes, or until a toothpick comes out mostly clean, with a few moist crumbs clinging to it. Let the cake cool on a wire rack
- Meanwhile, beat together all of the frosting ingredients until light and fluffy, adding milk as needed to make a smooth, spreadable consistency.
- Frost the cake with the chocolate peanut butter frosting and serve sliced in half, for two large pieces of banana cake.