Moist Banana Chocolate Cake

 

 This is Adam's Southern recipe that he likes to make and I did not help him with this one at all. He made it all himself. He says he's not a baker, but this is the best cake I've ever had. It is increadibly moist and it isn't hard for Adam and I to eat the whole pan. It may not be the best dessert for you and we have to limit it to having it every couple of months, but it is one that we will always look forward to and that we get excited about! If you like bananas and chocolate, this recipe is for you!

Mmmm... You can see how moist it is.

Banana Chocolate Cake

Cake:
2 cups flour
2 cups sugar
1 teaspoon soda
2 sticks butter
2 extra ripe bananas, mashed
1 cup water
2 eggs
1/4 cup buttermilk (or 1 tsp lemon juice and 1/4 cup milk- let sit for a couple of minutes)
1 tsp vanilla

Mix together flour, sugar, and soda together in a bowl and set aside. Bring butter, bananas, and water to a boil. Mix dry ingredients with liquid by hand until blended. Add eggs, buttermilk, and vanilla. Grease 9 x 13 pan and pour in batter. Bake at 400 degrees for 25 minutes.

Icing:
1 stick butter
3 teaspoons cocoa
1/4 cup milk
1 lb confectioners' sugar (I saw Adam using a bag of powdered sugar... so maybe that's what that is.)

Bring butter, cocoa, and milk to a boil and add the confectioners' sugar. Remove from heat, beat until smooth. Poke several small holes into the cake to allow the frosting to further soak into the cake. Then pour the icing over the cake and serve warm.