Fresh Banana Cake with Chocolate Cream Cheese Frosting Recipe

Assemble the cake just before serving to prevent banana slices from browning.

Ingredients

Cake

2 1 / 2 cups flour

1 teaspoon ground cinnamon

C. 4.3 teaspoon baking soda

1 / 2 teaspoon baking powder

1 / 2 teaspoon nutmeg

1 / 2 teaspoon salt

3 bananas, mashed (1 1 / 2 cups)

1 / 4 cup nonfat yogurt

1 tablespoon honey

1 tsp tsp vanilla extract

1 / 2 cup (1 stick) unsalted butter, softened

1 / 2 cup light brown sugar

2 large eggs

4 bananas, sliced 1/4-inch thick

Frosting

8 oz low fat cheese cream

1 / 4 cup (1 / 2 stick) unsalted butter, softened

1 teaspoon vanilla extract

2 cups powdered sugar

3 oz dark chocolate, melted

1 tablespoon unsweetened cocoa

Directions

1. At the end of the cake: Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.

2. Sift together flour, cinnamon, baking powder, baking powder, nutmeg and salt. Whisk together mashed bananas, yogurt, honey and vanilla in separate bowl. Beat butter and brown sugar with electric mixer until fluffy. Add eggs one at a time until combined. Stir in flour mixture, then mashed bananas until well blended.

3. Divide batter between prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool on rack for 10 minutes, unmold and cool completely Cake.

4. For the icing: cream cheese, butter and vanilla with electric mixer until smooth. Add powdered sugar, then chocolate and cocoa powder.

5. To assemble, place one cake layer on serving plate. Spread 1 cup frosting. Cover with half the banana slices. Add second layer cake, and garnish with remaining banana slices and glaze. Cut into 16 slices. Serve at room temperature.