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Banana Cake with Chocolate Icing 巧克力糖霜香蕉蛋糕 

Ann Low

 

This is an irresistible banana cake that is delicious, moist and tender to frost with chocolate icing. It’s a simple recipe and the cake still stayed soft even after chilled. The cake will be all the more fragrant if overly riped and sweet bananas are used. Definitely perfect with a steaming hot cup of tea or coffee.

Here are some of my previous banana bakes that might also interest you:

 

 

Banana Cake with Chocolate Icing

An irresistible banana cake that is delicious to frost with chocolate icing
Author Ann Low
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 people

Ingredients
 

  • 125 g unsalted butter
  • 120 g light brown sugar
  • 2 large eggs - about 70g each with shell
  • 250 g overly ripe banana - mashed
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 2 tbsp hot milk
  • 230 g cake flour or plain flour
  • 1 tsp baking powder

Chocolate Icing

  • 2 tbsp unsalted butter
  • 1.5 tbsp cocoa powder - sifted
  • 6 tbsp icing sugar - sifted
  • 1/4 tsp vanilla extract
  • 1 - 1.5 tbsp fresh milk

Instructions
 

  • Preheat oven to 180 degree C. Line a 8 inch round cake pan and grease the sides.
  • Beat butter and sugar till light and fluffy. Beat in eggs one at a time. Stir in mashed banana and vanilla extract till combined.
  • Mix baking soda and hot milk together before stirring into the banana mixture. Sift in flour and baking soda, fold well with a rubber spatula.
  • Pour banana batter into prepared cake pan and bake in the preheated oven for about 40-45 minutes or a skewer inserted comes out clean.
  • Set aside to cool cake in pan for 5-10 minutes before lifting out onto rack to cool.
  • Chocolate icing - Melt butter in a small pot at low heat. Pour in cocoa powder and mix well. Than add icing sugar, stir well and off heat. Add vanilla extract, fresh milk little by little into it, stir mixture until smooth and have spreading consistency you desire.
  • Spread chocolate icing on top of cake and chill the cake for about 30 minutes before serving.

Notes

Please keep in mind that all ovens temperature and baking time varies.
recipe adapted from here with slight adjustment
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巧克力糖霜香蕉蛋糕 

材料：

  • 125克 无盐牛油
  • 120克 赤糖
  • 2个 全蛋 （约70克一个）
  • 250克 熟透香蕉，压烂
  • 1茶匙 香草香精
  • 1茶匙 苏打粉
  • 2汤匙 牛奶，加热
  • 250克 底筋面粉或中筋面粉
  • 1茶匙 泡打粉
 巧克力糖霜
  • 2汤匙 牛油
  • 1.5汤匙 可可粉，过筛
  • 6汤匙 糖粉，过筛
  • 1/4茶匙 香草香精
  • 1 – 1.5汤匙 牛奶

做法：

  1. 预热烤箱至摄氏180度。 准备一个圆形烤盘，底部铺纸傍边抹油，备用。
  2. 牛油和细糖搅打至松发。加入鸡蛋，一个一个的加。每加一个搅匀以后再加下一个。倒入香蕉泥和香精，拌匀。
  3. 苏打粉和热牛奶拌匀倒入香蕉混合物里，搅匀。筛入面粉和苏打粉，用橡皮刮刀翻拌均匀。
  4. 将香蕉面糊倒入烤盘里，送进预热烤箱烤约40-45分钟竹签扎人蛋糕内部不沾黏就可以了。
  5. 让蛋糕连烤盘待凉5-10分钟才脱模放在凉架上完全待凉后才涂上巧克力糖霜。
  6. 巧克力糖霜 – 将牛油加入融化（用小火）。倒入可可粉，搅匀；糖粉，再搅匀，熄火。加人香精；慢慢的倒入牛奶，搅拌至光滑及舀起是糖霜呈细丝状流动即可。
  7. 将巧克力糖霜倒在蛋糕上，抹平。然后放进冰箱冷藏30分钟即可享用。

 

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