Family Tested & Approved
ripe bananas, mashed (2 1/2 cups)
cocoa powder, unsweetened
brewed, strong black coffee
Preheat oven to 350. Grease and flour 1/2 sheet pan, or 3-9in rounds, or a 11X9 AND a 9x9. You can do two 9X11's but they arn't as high a cake. Any size is fine just fill 1/2 to 3/4 full.
Cream together the sugar and butter. It will be dry and crumbly. Add the eggs and beat well. Mix in the sour cream and vanilla.
In a separae bowl, sift together the flour, salt and baking soda. Add to the creamed mixture and beat well. Add the mashed bananas and mix well.
Divide into pans, or all into a 1/2 sheet pan. Bake for 30 - 35 minutes until a toothpick comes out clean. Adjust for pan sizes, a 1/2 sheet pan will take 45-min to an hour.
Cool a few minutes and remove from pan if desired, or just cool in the pan then only frost the top.
If removing, finish cooling on a wire rack. Note this cake freezes very well. So if you want you could freeze some for later.
Sift the powdered sugar and cocoa together into a large bowl. Add the softened butter and mix on low speed until they are incorporated. Add the coffee and vanilla and mix until smooth.
If it is too thick or you don't like coffee in your frosting use milk instead and use milk to thin if you don't like the thickness.
I did find that the two 9X13' baked a bit better. With the 1/2 sheet the middle fell a bit.
I also tried a cream cheese frosting with this cake and it was yummy too.